Homemade Mayonnaise A La Craig Claiborne And Pierre Franey Recipes

TARRAGON SAUCE

Steps:

• Put the mayonnaise in a bowl and add the yogurt, tarragon, parsley, chives, mustard, salt and pepper. Blend thoroughly.

MAYONNAISE

Steps:

• Put the mustard, egg yolk and vinegar in a mixing bowl and start beating with a wire whisk or electric beater.
• Gradually add the oil, beating constantly and rapidly with the whisk or beater. Add salt and pepper to taste.

CLASSIC MAYONNAISE

Steps:

• In a blender, mix egg, mustard, salt, and sugar. Slowly drizzle in oil while blender is running. Add lemon juice. Season with black pepper. Refrigerate in a jar.

PRALINE

Steps:

• Combine the sugar and water in a saucepan and bring to the boil. Cook over moderatly high heat for five minutes.
• Stir in the almonds and continue cooking, stirring almost constantly with a wire whisk. The syrup will become granular for a brief time. Continue cooking for a total of about five minutes or until the syrup becomes a dark caramel color.
• Meanwhile, brush a cold flat surface (preferably marble or glass, not wood) with oil and wipe with a paper towel to leave a light film of oil. Pour the caramelized almonds onto the surface. Let stand until thoroughly cold. The praline may be cracked and eaten at this point. Or it may be pulverized.
• Break up the caramelized almonds into pieces. Pulverize the pieces. This may be done two ways, using a rolling pin (which is more traditional) or a food processor. If you use a food processor, a little oil might come out of the almonds.

STEAMED SALMON WITH HORSERADISH MAYONNAISE

Steps:

• Cut the salmon crosswise into six portions of more or less equal size. Sprinkle with salt and pepper.
• Bring water to the boil in the bottom of a steamer.
• Arrange the salmon pieces, skinned side down, on a steamer rack.
• Place the rack on top of the steamer bottom. Cover and steam four minutes. Remove from the heat and let stand four minutes longer.
• This fish may be served hot with a simple melted butter and lemon sauce. Or serve it cold with the mayonnaise horseradish.

HOMEMADE MAYONNAISE A LA CRAIG CLAIBORNE AND PIERRE FRANEY

Steps:

• Put the mustard, egg yolk, and vinegar in a mixing bowl and start beating with a wire whisk or electric beater.
• Gradually add the oil, beating constantly and rapidly with the whisk or beater. Add salt and pepper to taste.