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60
Chili and Garlic Oil
Makes about 2 cups
INGREDIENTS
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes
METHOD
1 In a small saucepan, combine the garlic cloves and olive oil and heat.
Reduce the heat and simmer until the garlic begins to turn brown, 10
to 15 minutes. (Do not let the garlic get too brown or the oil will have
a bitter taste.)
2 Remove from the heat and cool to room temperature. Add the red
pepper flakes and let sit to infuse for at least 2 hours to seal flavors.
Refrigerate in
a covered container for up to 2 weeks.
Recipe courtesy Wolfgang Puck
59
Mayonnaise
Makes about 1 1/2 cups
INGREDIENTS
2 tablespoons white wine vinegar or Champagne vinegar
1 large egg
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
1 cup olive oil
METHOD
1 Place the vinegar, egg, mustard, salt and pepper in the bowl of your
food processor fitted with the Emulsifying disc.
2 Begin processing the mixture and slowly drizzle in the oil. Continue
to run the machine until all of the oil has been added. You will have
beautiful mayonnaise in seconds. Transfer to a bowl or jar, cover
tightly, and refrigerate until ready to use.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
FG_FoodProc Manual2 7/7/06 3:54 PM Page 61