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Sauces - Mayonnaise Cooked Post by :free2b Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2196

Click below to download : Sauces - Mayonnaise Cooked (Format : PDF)

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 bring back to a boil over medium heat.

It is essential that the mixture re-boil; however, do not let it boil until very thick. Turn into a small mixer bowl.

Cool the gel completely, then whisk in the mustard on medium speed and gradually add the oil, proceed exactly as for a regular mayonnaise (just add a couple of drops at a time of the oil).

Add as much lemon juice as you prefer.

Strain into a small bowl and refrigerate 2 hours before using.

Should the finished mayonnaise start separating, stir in a teaspoon of water at a time until it is well bound again.

Correct the seasoning again.

This will keep, refrigerated and covered tightly with plastic wrap, for 3 days.

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Sauces - Mayonnaise Sauces - Mayonnaise

Sauces - Mayonnaise
Terrific for cold meat or cheese sandwiches, serve with hot or cold steamed fish, and cold roast chicken. 1 cup basic mayonnaise 5 tbsp. grated lemon zest 5 tbsp. fresh lemon juice salt and freshly ground pepper to taste Whisk together all ingredients. Chill for several hours before serving. Can be served chilled or room temperature. Makes about 1 cup. Basic Mayonnaise 2 large egg yolks 1 tsp. Dijon style mustard 1 tsp. fresh lemon juice salt and freshly ground black

Sauces - Mayonnaise -  Aioli Sauces - Mayonnaise - Aioli

Sauces - Mayonnaise -  Aioli
2 egg yolks (or 1 egg)2 T lemon juice ( or white wine vinegar)4 cloves garlic, minced2 cups olive oil ( or a 50/50 blend of olive oil and light vegetable oilSalt and pepper, to tasteWhisk 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