This classic Provençal mayonnaise takes its name from the French
word for its key ingredient, garlic. If you have health concerns about
making mayonnaise from raw eggs, consider this statement from the
American Egg Board: “There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be
contaminated with Salmonella, a bacteria responsible for a type of
foodborne illness. Healthy people need to remember that there is
a very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled,
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell.” Alternatively, start with about 1 1/2 cups of good-quality
bottled mayonnaise and blend into it pureed garlic, Dijon mustard,
and lemon juice.
Makes about 2 cups
INGREDIENTS
1 tablespoon chopped garlic
1/4 cup chopped basil
2 extra-large raw egg yolks
Salt
Freshly ground white pepper
1 tablespoon Dijon mustard
1 1/2 to 2 cups safflower oil
1 tablespoon lemon juice
METHOD
1.
Combine all ingredients in beaker and blend using Immersion
Blender Rod pressing the TURBO button.
Recipe courtesy Wolfgang Puck
Aioli
Fresh Tomato Salsa
(Salsa Mexicana or Pico De Gallo)
Makes 2 cups
INGREDIENTS
1 pound or 8 Campari tomatoes (or other very ripe, fragrant tomatoes)
Juice of 1 lime
3 Serrano chiles
1/3 cup loosely packed cilantro leaves
1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt
1/2 of a small white onion, peeled and quartered
1 green onion, cut into 2 inch lengths
METHOD
1.
Combine all ingredients into Immersion Chopper Bowl cutting any
of the tomatoes that are too big to fit. Add top and motor. Pulse to
chop as chunky or smooth as you like it. Serve immediately. Salsa
should be eaten within an hour or so or the onions get too strong
and the perfume of the cilantro dissipates.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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