Homemade Mayonnaise Anne Burrell Recipes
SAUCE BEARNAISE
Provided by Anne Burrell
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew?
- In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine.
- Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste.
- The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar!
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
HOMEMADE MAYONNAISE (ANNE BURRELL)
This is a FoodNetwork Anne Burrell Recipe. I haven't tried this yet so I can't comment on it's flavor but come of the comments on their site suggested cutting back on the vinegar ... so you might want to start with less and called for then adding to your taste. Please read the instructions carefully before starting; Chef Burrell is very specific in her instructions on how to do this. Please take care when working with raw eggs. Use only fresh eggs and avoid contact between the yolks/white and the shell.
Provided by marisk
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste.
- Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, THEN a slow steady stream of oil can be added.
- NOTE: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
Nutrition Facts : Calories 1499.6, Fat 167.8, SaturatedFat 13.1, Cholesterol 188.8, Sodium 91.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 2.7
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