Well, it's all connected. Since I became good enough in the studio, I became good in the kitchen! The skills are transferable! And a better-fed artist is a healthier artist.
Whether it be as a meal's accompaniment or as a dip for snacks, real mayonnaise is not a luxury, it's a necessity! I wont, buy the pre-made stuff anymore.
So last week I learned how to make real mayonnaise.
By blender at first, but now I prefer using a whisk. Beats any commercial mayo I ever tried! It's great as a base for other things, such as salad dressings, or dips. Makes a wonderful base for a thick, rich cesar salad dressing!
It's much healthier this way, because one can control all the ingredients that go into it.
My favorite variation so far: extra dijon mustard, touch of honey, lots of garlic powder, and lots of black pepper.
Great as a dip for fries or veggies!
Two best sources where I learned from:
I loosely follow the first source's method, but I learned a bit more why it works by watching the second source. I find that sunflower oil has a bit of a bitter aftertaste. I'll move on to a lighter flavored oil, such as grapeseed oil. The problem is that organic oils don't come in many choices yet. Wake up society!
http://myfrenchcuisine.blogspot.com/2005/09/easymayonnaise.html
http://www.youtube.com/watch?v=BOymdsYMo
Update:
This video is showing an even simpler and faster method, but the chef uses a "stick blender".
http://www.youtube.com/watch?v=Gz0fLT_k3_U
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