Hi
This is probably obvious to people who can cook. I just sort of 'do stuff' in the kitchen and it comes out right some of the time.
Lately have been playing with emulsifications - hollandaise, mayonnaise, toum, etc. Note: I generally avoid purchasing mayo, mustard, ketchup, bbq sauce, etc. (Note: "avoid" means I will do much to not buy it, but sometimes okay with the time saving of purchasing ready-made.)
For me, making mayo has always been a production, so I did not do it that often, until I ran into another recipe.
I can not keep all forums rules in my head, so I do not know if I can post a link - but I think if you google "two minute mayonnaise recipe" - using a stick blender. The trick is to use a jar just barely wider in diameter than the head of the blender. Toss 1 tbls lemon juice, 1 tsp dijon, a whole egg. dump 1 cup oil on top. Let set for 15sec. Start on the bottom, flat & hard against the bottom of the jar, and just blend until the mayo forms, then slowly raise up the head of the blender.
--> Literally 2min from zero to about a cup of mayo. <--
So easy!
I did not even have a lemon, but we made Mexican food all last week (birria, enchiladas, pollo asada; until last night's beef bourguignon!) so we had limes. Also did not use Dijon, but used my own homemade mustard (a grainy yellow and brown mustard seed blend with shallots and white wine).
Srsly: I have used this recipe something like 5 times and have yet for it to fail or the emulsification to 'break' or anything.
(Same website helped me with my toum, which I could never get the right consistency. Until the last time I made it. mmmm....toum. (If you do not know it, it is a Middle Eastern garlic sauce. If you love garlic, make it!))
Now to take this experience with food emulsifications and apply it to making beard oleogel like I was posting about weeks ago.
mmm...emulsifications
It was so handy when we would have asparagus this season and I could just throw together a hollandaise.
3 out of 5 mother sauces: check!
This is probably obvious to people who can cook. I just sort of 'do stuff' in the kitchen and it comes out right some of the time.
Lately have been playing with emulsifications - hollandaise, mayonnaise, toum, etc. Note: I generally avoid purchasing mayo, mustard, ketchup, bbq sauce, etc. (Note: "avoid" means I will do much to not buy it, but sometimes okay with the time saving of purchasing ready-made.)
For me, making mayo has always been a production, so I did not do it that often, until I ran into another recipe.
I can not keep all forums rules in my head, so I do not know if I can post a link - but I think if you google "two minute mayonnaise recipe" - using a stick blender. The trick is to use a jar just barely wider in diameter than the head of the blender. Toss 1 tbls lemon juice, 1 tsp dijon, a whole egg. dump 1 cup oil on top. Let set for 15sec. Start on the bottom, flat & hard against the bottom of the jar, and just blend until the mayo forms, then slowly raise up the head of the blender.
--> Literally 2min from zero to about a cup of mayo. <--
So easy!
I did not even have a lemon, but we made Mexican food all last week (birria, enchiladas, pollo asada; until last night's beef bourguignon!) so we had limes. Also did not use Dijon, but used my own homemade mustard (a grainy yellow and brown mustard seed blend with shallots and white wine).
Srsly: I have used this recipe something like 5 times and have yet for it to fail or the emulsification to 'break' or anything.
(Same website helped me with my toum, which I could never get the right consistency. Until the last time I made it. mmmm....toum. (If you do not know it, it is a Middle Eastern garlic sauce. If you love garlic, make it!))
Now to take this experience with food emulsifications and apply it to making beard oleogel like I was posting about weeks ago.
mmm...emulsifications
It was so handy when we would have asparagus this season and I could just throw together a hollandaise.
3 out of 5 mother sauces: check!
Oh my, we are going to get along just fine, I can already tell.
