Bonus! Just for you.
Jan. 22nd, 2005 07:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerMy schedule is a bit weird over the next two weeks. So I did the next Resolution Recipe a day or two early.
Ravigote sauce
1 hard-boiled egg yolk
2 T herb vinegar (I used a cabernet vinegar)
1/3 cup olive oil
2 shallots, minced and blanched for 1 minute, then drained
1 T Dijon mustard
1 t chopped fresh tarragon
1 t chopped chives
2 T chopped parsley
salt and pepper
Mash the egg yolk into the vinegar to form a smooth paste. Beat in the oil a drizzle at a time until the mixture is mayonnaise texture. Beat in the shallots, mustard, and herbs, and salt and pepper to taste. Chill to develop flavors. Serve over cold meats or fish.
Comments: eh. I haven't made mayo in over ten years so I'm out of practice, and this never emulsified. I don't know if it was because the egg was boiled (although that's what the recipe says!) or because of the vinegar I used.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
blkeagl, any suggestions?
I served this over a chicken-tarragon sausage. Eh. It worked better with the sauteed chard. There's some left over, which we'll try on broiled salmon later this week. Maybe I'll try making a sorrel aioli for the rest of the fish...
Bottom line, I won't make this again unless/until I'm more confident it will thicken up properly.
Ravigote sauce
1 hard-boiled egg yolk
2 T herb vinegar (I used a cabernet vinegar)
1/3 cup olive oil
2 shallots, minced and blanched for 1 minute, then drained
1 T Dijon mustard
1 t chopped fresh tarragon
1 t chopped chives
2 T chopped parsley
salt and pepper
Mash the egg yolk into the vinegar to form a smooth paste. Beat in the oil a drizzle at a time until the mixture is mayonnaise texture. Beat in the shallots, mustard, and herbs, and salt and pepper to taste. Chill to develop flavors. Serve over cold meats or fish.
Comments: eh. I haven't made mayo in over ten years so I'm out of practice, and this never emulsified. I don't know if it was because the egg was boiled (although that's what the recipe says!) or because of the vinegar I used.
blkeagl, any suggestions?I served this over a chicken-tarragon sausage. Eh. It worked better with the sauteed chard. There's some left over, which we'll try on broiled salmon later this week. Maybe I'll try making a sorrel aioli for the rest of the fish...
Bottom line, I won't make this again unless/until I'm more confident it will thicken up properly.
