Daniel Bouluds Light Mayonnaise Recipes

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DANIEL BOULUD'S MADELEINES



Daniel Boulud's Madeleines image

Provided by Daniel Boulud

Categories     Cake     Dessert     Kid-Friendly     Lemon     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 large or 5 dozen mini

Number Of Ingredients 11

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/3 cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons finely grated lemon or orange zest
6 tablespoons warm melted unsalted butter
Special equipment:
12-cake regular madeleine pan or three 20-cake mini madeleine pans and a pastry bag or resealable plastic bag.

Steps:

  • Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
  • Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
  • Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
  • Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
  • Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.

BASIC LIGHT MAYONNAISE



Basic Light Mayonnaise image

Provided by Florence Fabricant

Categories     condiments

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

1 large egg
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar or lemon juice
1 1/2 cups light olive oil or vegetable oil
Salt and freshly ground white pepper

Steps:

  • Place egg, mustard and vinegar in a food processor. Process until well blended.
  • With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.
  • Season to taste with salt and pepper and keep refrigerated.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

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