| Cuisine: French | Type: Technique | Serves: 3 cups |
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Source:
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Cooking School of the Rockies |
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Attributes:
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Comments:
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This makes a huge amount, cut by 1/3 or 1/4 for more modest portions. |
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Serving Suggestions:
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Serve on crostini, especially with a fish soup or bouillabaisse. |
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Ingredients:
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5 egg yolks 1 tbs. acid, use lemon juice or vinegar 1/2 tsp. sea salt 1 tsp. Dijon mustard 2-1/2 cups oil (2 cups canola, 1/2 cup extra-virgin olive oil) 1+ tsp. water to set and thin the emulsion 1 tsp. saffron 1/4 cup chopped garlic Salt and white pepper |
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Instructions:
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Allow eggs to reach room temperature. Separate yolks from whites. Peel garlic and chop fine. Place egg yolks, Dijon mustard, lemon juice (or vinegar), garlic and saffron in a food processor. Process to combine ingredients. Slowly add the oil until an emulsion forms. Continue to add oil until the oil is used up. Add a little water to stabilize the mayonnaise and season with salt and pepper. |
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Related recipes:
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None |
2002-01-01