Got a couple requests for my Balsamic Mayonaisse...here ya go...
2 egg yolks
1 oz Balsamic Vinegar
1 cup Oil (I used a roasted garlic and rosemary oil that I infused)
Salt, Pepper and Cayenne
Over double boiler whisk egg yolks, until thick and happy, slowly drizzle in oil making sure that it is emulsifying and not oily...add the balsamic vinegar slowly,being sure to whisk the hell out of each minute addition of both oil and vinegar...finish off with a pinch of salt, white pepper and cayenne....
That is the basic recipe...after that I added a reduced balsamic that I made with a pinch of brown sugar
Freaking yum....
ChungaChungaBam Baby!!!!
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2 comments:
Someone had written and asked about the cooking of the egg yolks...
I do this for safety reasons, then after they had thickened slightly, I remove them from the heat and put into an ice bath as I am emulsifying my fat...sorry, wrote that one in a hurry....
Chef
Someone had written and asked about the cooking of the egg yolks...
I do this for safety reasons, then after they had thickened slightly, I remove them from the heat and put into an ice bath as I am emulsifying my fat...sorry, wrote that one in a hurry....
Chef
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