Russell Hobbs 18553, Инструкции и рецепты

Страница: 14 / 20

14
mayonnaise gribiche
We were reluctant to include a recipe for mayonnaise, because of the health hazards associated
with raw eggs.
We tried to find a recipe using cooked eggs, but we’ve not had much success.
Using hard boiled egg yolks doesn’t seem to work very well unless a raw yolk is used to start
them off, which rather defeats the purpose.
Home pasteurisation resulted in cleaning a lot of exploded egg yolks from inside the microwave.
Instead, we’ve come up with a recipe for gribiche.
We like this recipe because it uses hard boiled egg yolks, so it’s safe.
It’s also extremely tolerant to change, so you can make it with a whole range of ingredients to
suit your own taste.
It can pass as “almost mayonnaise”, “nearly rémoulade”, “close to aioli”, and “not quite tartare
sauce”, depending on what you put in it.
gribiche – basic
2 hard boiled eggs 2 shallots/1 small onion/2 spring onions
250ml vegetable oil 2 tsp Dijon mustard
25 ml wine vinegar 1 good sized gherkin
1 tbsp fresh/½ tsp dried tarragon 1 tbsp fresh/½ tsp dried parsley
salt & pepper
•
Crack the hard boiled eggs, and separate the yolks and whites. Roughly chop the whites and
put them into a bowl. Finely chop the gherkin and shallots and add them to the bowl
•
Put the yolks, mustard, vinegar, tarragon, parsley, and a good pinch each of salt and pepper
into the jug blender. Fit the lid, and turn the speed control to P for a couple of seconds.
•
Now you need to take care – you have to drizzle oil into the jug slowly, without really
removing the lid, and without letting the ingredients escape.
•
Put the oil into a small jug or bottle – something you can control the flow of oil with.
•
Turn the speed control to between 1 and 3.
•
Remove the lid from the jug, hold it on top of the jug with one hand, hold the oil container in
the other hand. Now lift the side of the lid a bit, and drizzle the oil slowly into the blender, as
if you were making mayonnaise.
•
When the oil’s done, turn the speed control to 0, and remove the jug from the drive. Use a
wooden spoon to remove a little and taste it, then add salt and pepper to adjust the taste.
•
Fit the lid, put the jug on the drive, and turn the speed control to P for a couple of seconds.
•
Remove the jug, and add the contents to the bowl containing the egg white, gherkin, and
shallots. Serve with salads, fish, or chicken. It’ll keep in the fridge for about a week.
•
From the basic gribiche, you can make a substitute for most mayonnaise-type sauces.
•
If you want to firm it up a bit, you can use a third egg yolk. If you want it a bit smoother, put
any to all of the shallots, gherkin, egg whites into the blender at the end.
almost mayonnaise mayonnaise is eggs, acid, and oil, so remove the tarragon, mustard,
shallots, gherkin, for a more mayonnaise-style taste.
nearly rémoulade rémoulade is mayonnaise with mustard, so reinstate the mustard, and
maybe one of the shallots
close to aioli
aioli is mayonnaise with garlic, so replace the shallots, gherkin, and
mustard with a couple of garlic cloves
not quite tartare sauce tartare sauce is not unlike mayonnaise with capers and gherkin, so
replace the shallots and mustard with capers
bacon and egg sauce fry a slice of dry cured back bacon till it’s not quite crisp, trim the fat,
cut it up a bit, then, before you clean the blender, blend the bacon to a
paste, and fold into the basic gribiche