Wednesday, May 30, 2012

Mother Sauces





True Mother Sauces are aptly named.  First, in order of introduction to the culture, mother sauces (...and there are FIVE. I know this because I got that question right), are so named because these are the sauces that all other sauces originate in classic French cuisine.  Trust me on this one...they are a "mother" to make because our  rigorous curriculum requires that we learn to make all by hand.

And that Reader is a LOT of whisking.

I've never been a big fan of mayonnaise.  But after the mandatory requirement to execute mayo from scratch, I now will always say maayoonnaise.  By hand, it takes work, and I have the utmost respect for the finished product.  And a taste for it as well.  As a base for some outstanding aioli, or my deviled eggs/  I am a convert!

The recipe below is for one, amazing, delicious cup.  Because it's fresh, it's fragile.  You have this precious cold sauce for one week.  It won't stay in the fridge for MONTHS like the store bought, and really who needs more chemicals, stablilizers and for God's sake xanthum gum?

Imagine...you've taken the time to hand cut some fries and douse them with truffle salt, wouldn't you want to keep that level of play up and whip up (literally) an herbed aioli? (yes...the answer is yes).

Larger quantities, do in a blender or food processor.  But this one cup? Be sexy...and do it by hand...

Mayonnaise 

3/4 t. white wine vinegar
1 egg yolk
1 cup fine quality oil

A small to medium sized mixing bowl
Squeeze Bottle (until you get the hang of it)
Whisk
Wet dish towel 

Place the bowl on top of the coiled, wet dish cloth.  Unless you have the gorgeous, non-skip bottom bowls (muy expensive), this step is a life-saver and will help keep the bowl from bouncing off the counter and onto the floor.

 Add the white wine vinegar and yolk to the bowl and whisk to incorporate.  If you are using stainless steel bowls and a wire whisk, you want to be fairly aware to ONLY beat the mixture as you incorporate the oil, or you can turn your mayonnaise a weird color.  Very ok to use an everyday white bowl and/or rubber whisk.

Whisk! 

Dribble in oil with your squeeze bottle.  Whisk!  Dribble. Whisk! Dribble.  Whisk!  The yolk and the oil need to emulsify (getting fluffy, creamy), so don't add too much oil, too soon. 

Dribble more.  Whisk!  Dribble more.  Whisk.  That sensation in your shoulder?  Ignore!  That's calories burning.

In the event you have patiently dribbled, and enthusiastically whisked, you'll find a billowy yellow mixture in your bowl.  If it looks a bit glossy, add a teaspoon of water (yes...water!) and it'll thin it out and lighten the color.  

Taste.

Add your salt now, and maybe a bit of lemon zest...or whatever else you'd like. ♥

Taste.  Amazing, right?!?

Congratulations!  

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