Mayonnaise - Basic Recipe
Basic mayonnaise recipe.
Basic mayonnaise recipe.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
This Melon-Mint "Pesto" was originally developed for a summer short rib dish that was served with seared watermelon and pickled rind. It was a fun play on fruit and beef, and people really enjoyed the preparation. To be completely honest though, this sauce was so specific to this dish, I'm not sure I would ever put it with anything else or even make it again for that matter.
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.
A refreshing vinaigrette inspired by Japanese flavors, this cilantro vinaigrette goes great with any number of lettuce greens or vegetables.
Flavor infused oils are a great way to add colorful contrasts and interesting tastes to a dish, especially as a last minute garnish. When making your own oils infused with the essence of a fresh green herb, you'll be walking a fine line between extracting the most flavor and color, and completely breaking down the chlorophyll molecules which will give an off taste and appearance.