Mother Sauces Continued….
This week on What’s for Dinner Joe continues with Mother Sauces.
Mayonnaise is the sixth mother sauce. While Joe feels there are some great pre made mayonnaise available in the store, it’s always great to take on a culinary adventure and try making your own mayo!
One very clean and dry glass bowl
1 egg yolk
½ tsp fine salt
½ tsp dry mustard
1 pinch of sugar
2 tsp fresh lemon juice
1 tbl white vinegar
1 cup of olive oil
Clean the glass bowl with a squeeze of leomon juice and then dry the bowl. Place the egg yolk in this bowl.
Whisk the egg yolk until it is broken down.
In a separate bowl combine the lemon juice and vinegar. Slowly add ½ of this to the egg yolk while whisking.
Add the dry ingredients while continuesly whisking.
In a slow steady stream add the oil and continue to vigorsly whisk.
Add the remainder of the lemon juice and vinegar and continue to whisk until the mayonnaise forms into a thick pasty texture.
Allow the mayo to sit at room tempature for at least an hour before using.
Freddie from Point Boro asks. “Can you tell us the difference between mayo and aioli?’”
Joe says, Aioli means garlic and oil. Aioli here in the States is much different from that of a French aioli. Aioli here is esentially mayo mixed with another flavor. A short cut to making any aioli at home is simply taking premade mayo and adding a flavor to it.
Joe suggests adding pureed roasted red peppers to mayo to make a Roasted Red Pepper Aioli or try adding roasted garlic to mayo to make a Roasted Garlic Aiol.
Joe’s Mayo Dipped Pork Chops
Combine the mayo with pepper and parsley.
Dip the pork chops in the seasoned mayo and then coat with seasoned breadcrumbs.
Layer a baking dish with sliced onions and place pork on the bed of onions, then top with more onions.
Bake in a 350 degree oven for 30 minutes or until the pork is 145 degrees.
Joe suggests topping a Cornmeal Fried Shrimp Po Boy with Remoulade Sauce.
1 cup mayo
1 cup Parmigiano cheese
1 can chopped artichokes
Combine all ingredients and bake until golden brown.