The Palestine Herald, Palestine, Texas

Columns

March 15, 2014

COOKING WITH SIMON: Which came first? The yolk or the white

(Continued)

HOMEMADE

MAYONNAISE


Ingredients

2 egg yolks

1 tablespoon white vinegar

1 teaspoon mustard

1/2 teaspoon each salt and white pepper

1 teaspoon boiling water

1 cup extra virgin olive oil

Directions

Place yolks, vinegar, mustard, salt and pepper in a bowl and whisk vigorously. Gradually drizzle in oil while continuing to whisk, alternately, you can do this in a blender and slowly drizzle in the oil. Add the boiling water. Taste for seasoning and make adjustments. If too thick, drizzle in a bit more water while blending. If too thin, drizzle in a bit more oil.

————

Simon Webster is the Executive Chef & Owner of Sabor Pasion Estate & Vineyard. A multi-event venue in Palestine, Texas. Born in England and raised in New Zealand he brings his globally inspired cuisine and lifestyle to guests of the Sabor a Pasion estate. www.saborapasion.com, 903-729-9500

 

Text Only
Columns