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Mayonnaise
Makes 1 1/4 cups
INGREDIENTS
2 large egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1 teaspoon dry english mustard
1 teaspoon kosher salt
1 pinch cayenne
1 cup vegetable oil
METHOD
1
Insert the white cream paddle in the pitcher
2
Add all of the ingredients except the oil.
3
With the heat switched to the off position, press start.
4
After approximately 30 seconds, remove the flavor hatch. Slowly
drizzle in the oil, aim for the plastic protrusion in the center.
5
After the oil has all been added, let machine run for 2 1/2 minutes or
until the machine stops on its own.
SERVING SUGGESTIONS
This basic Mayonnaise recipe can be further enhanced by the addition of
1/4 cup fresh chopped herbs like basil or tarragon. Try 1/4 teaspoon of
wasabi to spice up your tuna. Or a clove or two of roasted garlic to make
an aoli, perfect on a grouper sandwich.
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef
Remoulade Sauce
Makes 1 1/2 cups
INGREDIENTS
2 large egg yolks
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard
1 teaspoon kosher salt
2 teaspoons minced red onions
2 teaspoons gherkin pickles – minced
2 teaspoons capers – minced
1 teaspoon fresh tarragon – minced
1 teaspoon parsley – minced
1/2 cup vegetable oil
1/2 cup olive oil
METHOD
1
Insert the white cream paddle in the pitcher
2
Place all of the ingredients except the oil into the Saucier and cover
with the lid.
3
With the heat switched to the off position, press the start button.
4
After 30 seconds, remove the flavor hatch and slowly drizzle in the oils,
aiming for the protrusion in the center.
5
After all the oil has been added, place flavor hatch back on the
Saucier and process for 3 minutes more.
6
Store in an airtight container for up to 3 days in the refrigerator.
SERVING SUGGESTIONS
This sure beats tartar sauce any day!!!
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef