Mayonnaise Resolution Recipe
Feb. 27th, 2005 05:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI've been reading through my sauces book, and like any good cookbook it's made me want to do lots of the recipes. "Ooh! Ginger apple compote! That'd go really well with roast pork! Hazelnut dressing! Yeah, over arugula (arugula arugula) and goat cheese! A nutmeg 'game' sauce that would go beautifully on white cake!"
I guess what I'm saying is that buying the book was not a waste. My waist, maybe...
This week: Sun-Dried Tomato Mayonnaise
8 sun-dried tomatoes
2 egg yolks
1 tsp Dijon mustard
1 tsp lemon juice
salt & pepper
1 cup olive oil
several threads saffron, mashed into 1 tsp hot water
4 cloves garlic, minced
1 tbsp chopped fresh parsley
Soak tomatoes in hot (not boiling) water for five minutes, then drain, dry, and chop. Beat egg yolks, mustard, lemon juice, salt and pepper with a whisk. Whisk in the oil, a few drops at a time, until it thickens. Then beat in rest of oil in a thin stream. Mix it and the remainder of the ingredients together, and let it stand for an hour. Beat well before serving at room temperature.
Comments: it was good over asparagus and chicken. I plan to boil some more asparagus, as well as some artichokes, to use the remainder. The only thing I'd change was the olive oil - I used a fruity Italian extra-virgin oil, which works very well in salads. Here it left a slightly bitter aftertaste. The saffron made this a nice creamy yellow, too.
I guess what I'm saying is that buying the book was not a waste. My waist, maybe...
This week: Sun-Dried Tomato Mayonnaise
8 sun-dried tomatoes
2 egg yolks
1 tsp Dijon mustard
1 tsp lemon juice
salt & pepper
1 cup olive oil
several threads saffron, mashed into 1 tsp hot water
4 cloves garlic, minced
1 tbsp chopped fresh parsley
Soak tomatoes in hot (not boiling) water for five minutes, then drain, dry, and chop. Beat egg yolks, mustard, lemon juice, salt and pepper with a whisk. Whisk in the oil, a few drops at a time, until it thickens. Then beat in rest of oil in a thin stream. Mix it and the remainder of the ingredients together, and let it stand for an hour. Beat well before serving at room temperature.
Comments: it was good over asparagus and chicken. I plan to boil some more asparagus, as well as some artichokes, to use the remainder. The only thing I'd change was the olive oil - I used a fruity Italian extra-virgin oil, which works very well in salads. Here it left a slightly bitter aftertaste. The saffron made this a nice creamy yellow, too.
