Aug
17
2015
3
Mayonnaise - Basic Recipe
By jacob burton
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.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
This simple syrup was originally developed as a component in a pan sauce that I served with duck. See recipe notes for more information on the duck dish.
Aioli differs from mayonnaise by the addition of raw garlic, lemon juice and olive oil. However, aioli in recent years has become synonymous with a flavored mayonnaise. Here is a base recipe for aioli which can be used as is or doctored with your own choice of flavorings.
Pancetta in its simplest form is salted and cured pork belly that is native to Italian Cuisine and loved throughout the world. Commonly referred to as "Italian Bacon," pancetta's major difference from it's American counterpart is its lack of smoke. Pancetta is commonly flavored with different seasonings and spices, with each region of Italy, (and chef for that matter), having their own preferential spice blend.
A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.
Although restaurants love to tempt you with some of their more creative appetizers, sometimes you just want to start your meal with a good, green salad. When I want a great salad, this is the one I crave above all others.
This video will teach you how to make a classic pan using white wine and butter. Beurre meaning "butter" and "blanc" meaning white, this sauce is classically paired with fish, vegetables, and light poultry dishes. For a heavier flavor that's more appropriate for red meat, you can make a beurre rouge by swapping red wine for the white.
In this episode of The Stella Culinary School Podcast, we start our five part mother sauce series. First up, sauce hollandaise, which is the base on which all other emulsified sauces are inspired and built. In the discussion segment, we talk about the science behind emulsified sauces, including the molecular make up of an emulsifier and how to use them to your advantage.
