Tuesday, July 3, 2012

Daniel Boulud's "light mayo recipe" from Barefoot Contessa...

from show "Cook Like a Pro"  3,19,11 


Poach the egg in vinegar water for 2 to 3 minutes.
Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil. Add the seasonings at the end.


This mayonnaise use delightfully light and airy. I think it turned out runny for the previous reviewer because he didn't blend long enough. You need to whip air into it and emulsify the oil to make it into mayonnaise. It's easiest to control in a stand mixer, or if you pour it into a bowl when blended and whisk by hand until you reach your ideal consistency.

No comments:

Post a Comment