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Classic Mayonnaise with Cooked Eggs
Adding oil very slowly is essential for the mayon-
naise emulsion – the hole in the pusher adds the oil
at just the right speed for success. Flavored vinegar
or fresh or dried herbs can be added for a flavored
mayonnaise.
I N G R E D I E N T S
2 large egg yolks
2 tablespoons wine vinegar or lemon juice
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon dry mustard powder
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
1 cup flavorless vegetable oil
Have a shallow pan of ice water ready. In a small
skillet, use a whisk to stir together the egg yolks,
vinegar or lemon juice, sugar, dry mustard, salt, and
pepper until completely blended. Cook over very
low heat, stirring constantly, until the mixture bub-
bles in 1 or 2 places – do not allow eggs to scram-
ble. Remove from the heat and place in the ice
water bath, stir to cool down.
Insert the metal blade. Place the egg mixture in the
work bowl. Cover and insert the pusher. Turn the
machine on and add half the oil to the pusher, the oil
will run through the pusher very slowly into the
work bowl to create the emulsion. When it has
totally run through, add the remaining oil to the
pusher, as the emulsion is made, the sound of the
machine will become deeper. Transfer mayonnaise
to a container, cover and chill until ready to use.
Will keep for 2 to 3 days in the refrigerator.
Herb Mayonnaise: Add 1/4 cup tightly packed fresh
green herbs when you put in the egg.
Recommended herbs are parsley, dill and tarragon,
with stems removed.
Tarter Sauce: Triple the amount of lemon juice.
When mayonnaise is finished, add these ingredients:
3 small gherkins, 1/4 small onion, 1 tablespoon
capers, 1 tablespoon bottled horseradish and 3
drops Tabasco sauce. Process until gherkins and
onion are chopped fine, about 10 seconds
Yield 1-1/4 cups mayonnaise.
Recipe may be doubled.
Pastry Cream
Spread about one cup of this cream in a cooked
9-inch tart shell and arrange sliced fresh fruit on top.
I N G R E D I E N T S
1-1/4 cups milk
2 large egg yolks
1/4 cup sugar
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
Bring milk to boil in small saucepan over medium
heat. Insert metal blade and add egg yolks, sugar,
vanilla and flour. Process until just combined.
With the machine running pour hot milk through
feed tube in steady stream. Return mixture to
saucepan and whisk over medium heat until it boils.
Reduce heat to low and simmer for 2 minutes,
whisking constantly. Remove from heat and stir in
butter. Cool to lukewarm before using.
Yield 1-1/2 cups.
Chocolate Sauce
You can make a delicious chocolate sauce in 1
minute! No more worries about melting chocolate
on top of the stove.
I N G R E D I E N T S
5 ounces semi-sweet chocolate,
broken into 1/2-inch pieces
1/4 cup super-fine sugar
1/3 cup very hot water
Use metal blade to coarsely chop chocolate and
sugar, about 6 pulses. Then process continuously
until chopped to a fine powder, about 60 seconds.
With machine running, slowly pour hot water
through feed tube. Process until chocolate melts,
about 45 seconds, stopping once to scrape bowl.
Mint variation: Add 1 tablespoon of peppermint
extract, crème de menthe or peppermint schnapps
to water after it is heated.
Yield 7/8 cup.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 41