2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
Seductive companion of transgressive sandwiches and horrifying junk food, never on chips, Pulp Fiction teaches, perfect partner in baked fish, roast beef and shellfish.
The mayonnaise is the Blondie of the 80's tables.
Base for dishes in revival sauce such as the forgettable prawn cocktail or the psychedelic Russian salad.
Yet the homemade version of the sauce, the one made with fresh eggs and freshly squeezed lemon, is a perfect combination of fats, proteins and physical enjoyment.
Not to be confused with the filth full of alginates that certain places serve us, the wickedness portioned in sachets that too many restaurants keep there, in the condiments cavern, the one that after a while begins to become part of the decor.
The packaged mayonnaise is like the musical cover of a cover, like Giusy Ferreri singing the Winehouse.
Born from an intuition that has something brilliant, the French cousins invented it: it is a stabilized emulsion of oil fractionated in water, egg yolk, and flavored with lemon / vinegar and mustard (optional, I love it).
Difficult because it goes crazy, this is what the vulgate claims, it has never happened to the undersigned (* coff coff *).
Who to blame? Too cold ingredients, oil added too quickly. There are those who try to recover it by adding an egg yolk, I think they should do it again first
There is more than one version: only yolks, with yolks and whole eggs, only with whole eggs, with mustard, without mustard, with vinegar, no vinegar.
The fastest and lightest is the one made with yolk + egg white, peanut oil and lemon, a bottle of blender and off you go. But it is a recipe that does not give satisfaction, like all things that are done in a hurry, too fluid, pale, almost tasteless.
Since I am in the mood of pasteurization, too many students at school tell me about pleasant episodes of salmonellosis, my favorite is the Montersini interpretation, pasteurized with oil at 121 ° C.
Imagine having to prepare a pâte a bombe (also known as a tiramisu base) or an Italian meringue, follow these four steps carefully and make a rude gesture to bad bacteria.
INGREDIANTS:
1 whole egg, 2 egg yolks, salt, 1 teaspoon of mustard, the juice of half a lemon, 125 g of peanut oil and 125 g of extra virgin olive oil *
* Luca Montersino, combed pastry chef and never too praised, also adds vinegar at the end of the process, but I prefer it only with mustard and lemon. By changing the acid note, the flavor of extra virgin olive oil is appreciated more.
# 1
Break the eggs into the glass of the hand blender, add the salt, lemon juice and mustard and emulsify for about a minute, keeping the blender stationary at the bottom.
# 2
Mix the two oils and bring them to 121 ° C, using a probe thermometer (you bought it, right?).
# 3
Add the hot oil slowly, always with the blender running, now moving it from bottom to top to incorporate air.
Whip until the oil is used up, and until you get a thick and full-bodied sauce.
Grandma's test: plant a wooden spoon in the center and admire its stillness.
# 4
Let it cool and rest for a few hours before the tasting test, it would be even better to consume it the following day.
Do as I tell you, the first spoonful of flavors might seem a bit unrelated.
Now, the choice of pairing is up to you. No, I didn't say food pairing (ebbasta!).
Dressed next to burgers and fries, spread on sea bass fillet, mixed with chicken salad.
You can also eat it without filters, cheekily poking your finger into the bowl.
That is also food pairing, you and food are a beautiful couple.