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Sauces by southernjewishprincess

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  • Sauces by southernjewishprincess

    southernjewishprincess
    Posted December 15, 2005 10:12 PM

    I'll start and add more to this thread. Here is some stuff we made an a workshop in a culinary school. I was just taking it for fun.

    MAYONNAISE

    Blend one egg and an extra yolk in blender while pouring thin stream of oil. It becomes thick after a while. If it does not get thick you need to add more oil. Add lemon juice, around half a lemon worth for acidity. Add a bit of mustard or chutney or herb or roasted garlic or wasabi or whatever you want to flavor it with. And a little salt and pepper.

    HERB OIL

    1/2 blender container of cleaned herbs, scallion, or chives.
    Enough oil to cover
    Salt

    Start blender slowly using pulse button. Quickly turn to high and let pulverize. Strain or leave chunky depending on application.
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