Mother Sauces Continued….

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!

 

 

Ingredients:

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

 

Steps:

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

Ingredients:

Mayo

Pepper

Parsley

Pork Chops

Onion

Seasoned Breadcrumbs

 

Steps:

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.

 

Remoulade Sauce

Mustard

Paprika

Pickle Juice

Creole Spices

Oil

 

Joe suggests topping a Cornmeal Fried Shrimp Po Boy with Remoulade Sauce.

 

Tartar Sauce

Mayo

Tarragon

Lemon Juice

Diced Pickles

Capers

 

Artichoke Dip

Ingredients:

1 cup mayo

1 cup Parmigiano cheese

1 can chopped artichokes 

Breadcrumbs

Parsley

 

Steps:

Combine all ingredients and bake until golden brown.

 

 

Leave a comment:

· Subscribe to comments
Be the first to comment here!