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Full Online Book HomeLearning KitchenSauces - Mayonnaise - Aioli
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Sauces - Mayonnaise -  Aioli Post by :Cherylyne Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1317

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Sauces - Mayonnaise - Aioli

2 egg yolks (or 1 egg)
2 T lemon juice ( or white wine vinegar)
4 cloves garlic, minced
2 cups olive oil ( or a 50/50 blend of olive oil and light vegetable oil
Salt and pepper, to taste

Whisk yolks (or egg) with lemon juice (or white wine vinegar) in a 2 c Pyrex measuring cup. Heat by microwave on high until mixture begins to get fluffy and expand, about 40 seconds; whisk until smooth; repeat one or two times, about 15 seconds each, until mixture is thick and very hot (almost boiling). Let cool, whisking occasionally.

Mince garlic in a food processor. Add yolk mixture and blend. Drizzle in olive oil light, drop by drop at first, until fully incorporated. Add salt and pepper.

Based on a recipe for a cooked-egg mayonnaise in Harold McGee's The Curious Cook (1990). The trick is that acid in the lemon juice keeps the egg from setting while sterilizing it. But, the flavor does change some. The technique also works, by the way, for salad dressings; in fact, that's the main purpose for which I use it.
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Sauces - Mayonnaise Cooked Sauces - Mayonnaise Cooked

Sauces - Mayonnaise Cooked
3/4 cup cold water 1 Tablespoon cornstarch 2 large egg yolks Salt to taste Pepper from the mill 2 teaspoons Dijon mustard or to taste 1 cup unsaturated oil of your choice Fresh lemon juice Mix the water and cornstarch together in a small saucepan, bring to a boil and thicken over medium-high heat. Meanwhile, beat the yolks with a whisk until they appear white and foamy. Add some of the cornstarch gel to the yolks, stirring constantly; then reverse the process, blending the warmed yolk mixture into the bulk of the starch gel. Season with salt and pepper and

Sauces - Ketchup -  Tomato Cranberry Ketchup Sauces - Ketchup - Tomato Cranberry Ketchup

Sauces - Ketchup -  Tomato Cranberry Ketchup
1 tbsp. olive oil 2 medium (300 g.) onions, finely chopped 2 cloves of garlic, crushed 1 tbsp. crushed fresh ginger root 1 tbsp. ground cumin 2 tsp. ground coriander 2 tsp. ground black pepper 10 medium (2 kilos) tomatoes, peeled and chopped 500 g. frozen cranberries 1 tsp. salt 1/2 cup (100 g.) firmly packed soft brown sugar 1/2 cup (125 ml.) brown vinegar Heat oil in pan, add onions, garlic, ginger and spices and cook, stirring, until onions are soft. Add remaining ingredients, stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, about 30 minutes or until