Good Stuff Sauce By Top Chef Spike Mendelsohn Recipes

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HOMEMADE BASIC MAYONNAISE TOP CHEF SPIKE MENDELSOHN



Homemade Basic Mayonnaise Top Chef Spike Mendelsohn image

THIS IS EPIC ON BURGERS/SANDWICHES. YOU MUST MAKE THIS. From the Good Stuff Cookbook by Spike Mendelsohn: In France, they used to make fun of me about my love of Hellmann's, but if you ask me, it's pretty damn good. If you want to go the extra mile, though it doesn't get any more basic than this recipe. This is super simple and the results are amazing. I have used canola and apple cider vinegar in a pinch. Always a great recipe! Makes burgers AMAAAAZZINNG. It is really rich so I don't use much at all. Using less of the homemade stuff rather than a ton of ikky store bought light or non fat mayo... It really makes a difference. I feel like what I am eating is better quality so moderation is my guide.

Provided by College Girl

Categories     Sauces

Time 5m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 5

2 large eggs
4 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon sea salt
2 cups grapeseed oil (or other neutral... I used canola)

Steps:

  • Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.
  • If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

GOOD STUFF SAUCE BY TOP CHEF SPIKE MENDELSOHN



Good Stuff Sauce by Top Chef Spike Mendelsohn image

BEST BURGER SAUCE. No pickles in the sauce. Its tangy and mmmmmmmmmmmm... I got drool on my keyboard. Oh yeah and it's pink. :D From the cookbook The Good Stuff: After reading several books and articles on Americans and the hamburgers they love, my mother found that people's favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met Le Cirque, and I came up with our twist on it--we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.

Provided by College Girl

Categories     Sauces

Time 1m

Yield 2 c, 32 serving(s)

Number Of Ingredients 5

2 cups homemade basic mayonnaise (See my pg for Spike's version)
2 tablespoons ketchup
2 tablespoons molasses
2 tablespoons rice vinegar
1 teaspoon sea salt (or less, if you use reg salt, its REALLY SALTY)

Steps:

  • Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).

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