Steak and Spinach Salad

Recently Tomato Girl, a friend of mine, asked me to come up with a briney dressing to be served with a steak salad.  She also had the amazing idea to add some steak drippings to it.

So, off I went on my research tangent of different French small sauces and sauces that include red wine.  My idea at the time was based on my Balsamic Honey Mustard.  As I researched I looked at butter, like a buerre rouge.  Many of the sauces had tarragon and shallots.

I had formulated, then I started the trials.

I started with Balsamic, but did not find it briney.  So, I ended up mixing it half and half with red wine vinegar.  I also tried using butter to cook the steak, but the consistency wasn't quite right.  Enter the EVOO Extra Virgin Olive Oil.  I really wanted to use that for the flavor.  After many trials, darn, steak again?  I came to this secret formula.  

For the steak for this salad I love a flat iron or london broil.  You could also use a cube steak or a fillet or any other good steak.  The thing is that it needs to be tender.  

This is probably the only time you will see me do something in single servings.

Ingredients for the dressing:

1 T Red Wine Vinegar

1 T Balsamic Vinegar

1/2 T Extra Virgin Olive Oil

1/2 T Stone Ground Mustard

1 t Garlic, minced

1/2 t Shallots

1/2 t capers (include the brine)

1/2 t Tarragon, chopped

Ingredients for steak:

6 oz steak

1 t Extra Virgin Olive Oil

1/2 t salt

3/4 t pepper

Ingredients for the Salad:

4 oz Spinach-prewashed

1 oz Blue Cheese

1 Carrot-sliced

2 Mushrooms-sliced

Directions:

Dressing 

just mix all of the ingredients and let it sit, UNTIL...

the Steak is done.  Once the steak is removed from the pan deglaze it with dressing and immediately pour onto salad.

Steak

Equally salt both sides of steak

I like to jaccard it after I season it, to make certain that it is seasoned inside and out and oh-so-tender.

Coat it in EVOO

Cook it to the correct doneness, let it rest then slice it against the grain.

Salad

Put the spinach on the plate, top with carrots and mushrooms then dressing.  Put the sliced steak on top then crumble the blue cheese on top and serve!

This salad is a full meal. 

Notes:

If you are using this dressing independent of this salad put 1/4 t salt and 1/2 t pepper into the dressing.  

It can also be used as a marinade for pork, beef or game.

If you are curious about a meat tenderizing Jaccard, they are inexpensive and definitely can make the cheapest of steaks tender.  And they are great for stress!  I love using them because it easily makes cheap steaks much better.  You can even use it on roasts.  Unless you have a dishwasher, get one with only a single row of blades.

Here is how to use one:

Here is one on Amazon

https://www.amazon.com/Flytt-Tenderizer-Stainless-Blades-Chicken/dp/B01MSSR3J1/ref=sr_1_2_sspa?ie=UTF8&qid=1519426784&sr=8-2-spons&keywords=jaccard+meat+tenderizer&psc=1

Bar-B-Que Sauce "the Feast Hall Bar-B-Que Rub"

Whether you just ran out of it, do not have the space for it, rarely use it or just want better ingredients, it is quick and easy to make Bar-B-Que Sauce with the Feast Hall Bar-B-Que Rub.

INGREDIENTS
1 (6 oz) can tomato paste
1 c apple cider vinegar
1/2 c molasses
3 T Bar-B-Que Rub

DIRECTIONS
1) mix all ingredients in a pan
2) bring to a boil then lower to a simmer, stirring frequently, then remove from heat and use or serve

Cream of mushroom soup

When going shopping with family last week the question of cream of mushroom soup came up.  I said no canned soups as most of them have crap like MSG in them.  Many people use cream of mushroom as a base for things like green bean casseroles and chicken casseroles, just to name a few.  The reality ls that it is easy to make, much like macaroni and cheese, but most people do not know how.  So, I gave a cooking lesson on vacation (surprise, surprise).  

CREAM OF MUSHROOM SOUP

Ingredients

8 oz sliced mushrooms (preferably crimini, but white button are ok)

1/3 rasher (1/4 lb) bacon 

1/4 c flour

1 qt whole milk

1 t salt

1 t pepper

1/4 t nutmeg

OR instead of salt, pepper and nutmeg 1 T Everything or Ginny Rub from the Feast Hall

1)  Cut raw bacon into short 1/2" wide pieces (across the bacon) put in medium saucepan and start to cook over medium-low heat until it starts to render. (If you do not want to use bacon use 1/4 c butter and melt it or use olive oil.

2)  Add mushrooms and seasoning and stir together.   Keep on medium-low heat and cover, stirring occasionally.  Sweating mushrooms until they become soft and release all of their juice.

3)  Uncover pan, raise to high heat, stir and cook until mushroom juice mostly evaporated.

4)  Mix flour into mushroom until everything is evenly coated.

5)  Whisk in milk, quickly while bringing to a boil. 

6)  If you are using this for a casserole or are going to cook it further you can remove from heat now. If you are serving it as it you should simmer it for about 30 minutes to cook out the flour taste.

Chimichurri

From my research it appears to me that in Argentina they only use salt to season their red meat because they top it with a flavorful sauce called chimichurri.  Like many things chimichurri is highly regionalized.  I have found numerous recipes for it.  The things they all have in common are; an acid which is usually red wine vinegar or lemon juice, oil, and herbs and spices galore.  Tonight between Aurora and myself we came up with a keeper that, hopefully, will bring tears to any native Argentinians eyes.

INGREDIENTS
6 clove garlic
1 shallot
1/2 bunch parsley
2 lemons
1/2 t salt
1 t crushed red pepper
2 T olive oil

DIRECTIONS
1)  zest 1 lemon and juice both

2)  combine lemon zest and juice with all other ingredients in a food processor and chop until minced

3)  refrigerate until served



I hope this brings new life to your grill.

                                                     Anthoinette

Caesar Dressing

I recently tried my hand at making Caesar Dressing.  Like most other salad dressings the original recipe is lost and trying to come up with one that makes me happy took a few tries.  Last night I served a Caesar for some friends and was told that I needed to share it with the world.  So, here is my Caesar recipe world.

Caesar Dressing

INGREDIENTS
1 egg yolk
1 T capers
1 T garlic powder
1 T mustard powder
1 T pepper
1 can anchovies ( 2 oz preferably in olive oil)
1 c oil, preferably grapeseed, canola or light olive oil NOT Extra Virgin Olive Oil
2 lemons, juice of
2 c parmesean

DIRECTIONS
1)  Put egg yolk, mustard powder, garlic powder, pepper, and capers in a mixer on high speed until capers start getting mashed.

2)  Keep mixer on high and start adding oil in a slow stream.  An emulsion will form and as you add the oil it will thicken into a mayonnaise.  When you have added half the oil cut up the anchovies and add them in while continuing to add the remaining oil in a slow continuous stream.

3)   Once all of the anchovies are mashed mix in the juice of 2 lemons and 2 c grated parmesan.

4)  Let blend in refrigerator for 24 hours before serving.

***NOTES***
Depending on how much dressing you use this will make enough dressing for 6-8 romaine hearts and will keep in the refrigerator for quite some time.

If you want to serve this immediately use fresh garlic and dijon or stone ground mustard instead of the  garlic and mustard powder.

If you do not want to use anchovies replace with 1 1/2 t salt.

Cocktail Sauce

Last Friday we did crab cakes with cocktail sauce, springtime spinach salad sans bacon, and artichokes.        I still need to play with the crab cake recipe.  But, the cocktail sauce was wonderful.  The easy way to make cocktail sauce is equal portions of ketchup and horseradish, which works well but...
I got a little creative and it was worth it.

Cocktail Sauce

Ingredients

5 T Ketchup
5 T Horseradish
1 t Worchestershire Sauce
1/2 t salt
1/2 t cayenne
1/2 t garlic
1 t lemon juice

Directions

1)  mix all ingreidients

2)  let sit for at least 15 minutes to meld all the flavors before serving

I hope you try this next time you need some cocktail sauce.

Anthoinette

Balsamic Vinegar

Tonight I was made all to aware of my greatest fear...

I had this image of a perfect dessert.   Vanilla ice cream, strawberries, pirouettes, gingersnaps, a block of chocolate topped with balsamic.  It was wonderful, until I got to the sharp taste of the inferior balsamic.  I could have screamed!

Very high quality balsamic is renowned for being expensive, but not at  the La Crosse Olive Oil Company.  The bottles average $18 for a 350ml bottle.  They come in 24 different flavors and are rich and sweet with a slight twang.  They also carry a number of sea salts, spices, olive oils and infused oils.  I love everything I purchased there.  The quality is excellent and the prices are very good.  If you live in  the area I suggest stopping in and trying their products.  If you do not live in the area check out their website as I am quite certain they will not disappoint.

Anthoinette

a delightful finish for steaks

Have you ever had a steak hot off the grill and thought to yourself that it was missing something?

I recently learned what that something was....

Recently Auroras husband, Prince Charming, for perpetuity known as Charming, was let loose with the grill.  When he was done a beautiful spoonful of savory butter suddenly appeared on top of the steaks.  I was so wowed by this that I forced him into my kitchen in servitude to recreate this masterpiece and teach me how to recreate it myself.

Steak Butter

Ingredients
1/4 c butter
2 T garlic
2 T fresh basil
1/2 t salt

Directions
1) roughly chop garlic and basil

2) put garlic and salt in a mortar and pestle and pulverize until a lumpy paste forms

3) add basil and bruise it

4) add butter and mix thoroughly

5) serve at room temperature, a large teaspoon per steak is plenty

NOTES:
This can be used anywhere you use butter

You can use any fresh herb for this

Adjust the garlic to your liking

I hope you try this and enjoy it as much as I did.

Anthoinette

Hollandaise Sauce

Very rarely would I *ever* consider posting a recipe from another site.  For Hollandaise I will make an exception if for no other reason than I do not think I can improve upon it, much if at all, and it has a terrible reputation.  So this recipe is easy to make, catches the spirit of the original sauce and I think it may bring eggs benedict back into your home.


The only notes I will make is that when Tyler says to remove it from the heat, please set your bowl on a folded towel on the counter so you do not break the sauce.  If you want to try a slightly different flavor you can always add a touch of mustard powder.

Hollandaise Sauce

2000 Television Food Network, G.P. All Rights Reserved

Show: Food 911Episode: Botched Breakfast in Roselle Illinois

• Recipe categories: Fruit, Lemon, Dairy, Eggs, 
  more

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

--

Serves:

1 cup

Ingredients

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

• EGGS BENEDICT
• 8 slices Canadian bacon
• 4 English muffins, split
• 2 teaspoons white vinegar
• 8 eggs
• Salt and pepper, to taste
• Hollandaise sauce, recipe above
• Fresh chopped parsley, for garnish

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings

Copyright 2012 Television Food Network G.P.
All Rights Reservedhttp://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html

Tropical Bar-B-Que Sauce

Lately the Raging Mr. and I have been in production mode. We have been canning tomato sauce, carrots, green beans, salsa, cranberry BBQ sauce, etc... We still have a lot of tomatoes left so we started talking about what to do with them and the Raging Mr. said he would like to make at least two other types of BBQ sauce. We want to make a Honey Mustard BBQ and we were trying to come up with an unexpected one. There had been a grapefruit sitting on the kitchen table for a while, tropical lead us to Jamacan Jerk seasoning. It was still not fully formulated so I went to work looking at BBQ sauce recipies, quanties, ingredients and formulas. This morning I rememberred that we had some Tamarind pulp in the freezer and this recipie was born. CATEGORY: Meat Recipe Name: Tropical BBQ Sauce Ingredients: 1/2 c Orange Juice 1 1/2 c Tamarind Pulp 1/2 c Apple Cider Vinegar 1 Grapefruit, zest and juice 1 Red Onion 1 1/2 T Fresh Ginger 1 1/2 T Garlic 1/2 c Raw Sugar 1 T Dry Chipotle 1/2 T Thyme 1/2 T Pepper 1 t Salt 1/2 t Cinnamon 1/4 t Allspice 1/4 t Cloves 1/4 t Nutmeg Steps: * Chop Onion, Grate Ginger and Garlic, Zest and Juice Grapefruit * Combine all ingredients in large saucepan and simmer, stirring occasionally until desired consistency is reached * Use, can or refrigerate as desired NOTES: This sauce is a bit of a sneak attack. You first taste the citrus then you get the heat. It is moderately spicy.

Salsa

Back in the mid 90's I had some of my brother-in-law's fresh salsa. After that I could not abide by the store bought stuff. The vinegar in it just made me gag. It took me 2 years to perfect this recipe. CATEGORY: Appetizers/finger food Recipe Name: Salsa Ingredients: 12 Roma Tomatoes 12 Tomatillos 6 Jalepenos 6 Serano peppers 1 T garlic 1 Lime 1 bunch Cilantro 1/2 t Salt Steps: *Dice Romas and Tomatillos *Chop Cilantro off of stems *Zest and Juice Lime *Mince Garlic * Remove seeds and pith from peppers to control heat, then dice peppers * Combine all ingredients and refrigerate to store * Can be served immediately NOTES: For mild remove seeds from Jalepeno and Serano Peppers Medium remove seeds from Serano Hot remove seeds from Jalepeno X-tra hot do not remove any seeds

Salad Dressings Revisited

A while back I gave you recipes for Blue Cheese and Ranch dressings. I have tinkered with them and added another one to the mix. Not to long ago I came up with a "kitchen sink" honey mustard dressing that was to die for. Unfortunately I had tinkered so much that I had no idea what was in it. So this time I took a simpler approach and came up with a very pleasant version. CATEGORY: Vegetables Recipe Name: Honey Mustard Dressing Ingredients: 1/2 c honey 1/2 c Dijon or stone-ground mustard 1/2 c apple cider vinegar Steps: Mix together and serve NOTES: * use less vinegar for a thicker dressing * This is a very basic and easy dressing. ************************************************************** The ranch dressing is still a basic in most homes in the U.S.A. My version is tangy and a bit thin. I have modified the remedies for those who consider that a problem. CATEGORY: Vegetables Recipe Name: Ranch Dressing Ingredients: 1/4 t Dry Mustard 1/2 T Garlic 3/4 t Onion 1 t Dill 1/2 t Salt 1/2 t White Pepper 1 T Apple Cider Vinegar 1/2 c Yogurt or Sour Cream 1/4 c Mayonnaise 1/4 c Milk Steps: * Blend all ingredients together in blender NOTES: My husband says this is Ranch. I find it to be tangy. Many people here like tangy Ranch. After a few days in the fridge the flavors blend and mellow. If you are not into the tangy flavor I would suggest cutting back a bit on the salt, garlic and mustard. Sour cream will make it thicker, where as yogurt will make it thinner. If you want to use yogurt but still have it thick, either use greek yogurt or substitute yogurt for the milk as well as the original amount. ************************************************************** The original Blue Cheese I posted was way too thick for my taste. With the minor modification I made we still have to shake the cruet with the lid on before we can pour(I use that in the loosest way possible) it onto our salads. I firmly believe that further modification would really take it away from being a good blue cheese dressing. CATEGORY: Vegetables Recipe Name: Blue Cheese Dressing Ingredients: 1/2 c Yogurt or Sour Cream 1/4 c milk 1/4 c Mayonnaise 4 oz Blue Cheese Steps: Mix all ingredients together in blender. If you like it chunky then crumble the Blue Cheese and add it separately NOTES: modification of recipe from Better Homes and Gardens New Cook Book

Cranberry Chipotle Ribs

Y'all know I love my meat. How about a summer treat with a holiday twist? CATEGORY: Meat Recipe Name: Cranberry Chipotle Ribs Ingredients: 2 c cranberries 2 chipotle peppers cut in half 1/2 c raw sugar 1/2 c water 1 rack pork ribs Steps: * bring cranberries, chipotles, water and raw sugar to a boil, stirring frequently * coat ribs with cranberry chipotle sauce * bake at 300 for 2 1/2 hours * rest for 10 minutes before cutting

Gravies... do not have to be bad for you

I am a huge gravy nut. If I even suspect a meat is a little dry I will whip up a gravy in a heartbeat. Fortunately since I slow cook most of my meats that does not tend to be too much of an issue. I was talking with someone about gravy the other day and they mentioned how bad it is for you. It really doesn't need to be that way. There is no reason to add unnecessary fat to your gravy. I have 3 different ways I make it. Pot Roast Method: skim the fat from the meat drippings in your pan strain meat drippings into a saucepan in a separate container mix 1 T cornstarch with 1/4 c cold water, making a slurry whisk slurry into drippings, bringing to a boil for 1 minute, until it is clear and glossy add seasonings as desired. Chunky Method: cut up about whatever you want in your gravy, mushrooms, onions, garlic, capers, carrots, truffles, etc... Put in a pan with 1/8 c Oil Cook on high until steam appears then lower to medium, cover and let sweat for 5 minutes Mix in 1/8 c flour to coat what you put in Add 2 c drained, defatted drippings, stock, broth, milk, or other liquid, stirring constantly until brought to a boil, drop to low and let sit for 10 minutes, stirring occasionally. Season as desired. Country Style: Start by browning 1 lb of good quality sausage of your choice, making sure to break it up into small pieces. Stir in 1/4 c flour, thoroughly coating cooked sausage Whisk in 4 c milk, bring to a boil while continually stirring Turn to low Season as desired Cook on low for 20-30 minutes, occasionally stirring, until you no longer taste the flour. What liquid do I use? I have always been told that if you are making a beef or similar gravy to use water or red wine, something that will hold up to it's flavor. If you are making a poultry or pork gravy add milk. If you absolutely must use bouillon then please only use it at half strength. There are a lot of commercial stocks and broths on the market, some are O.K. and some are absolute crap. I prefer to use homemade. As far as seasoning gravies goes, I usually use the same seasonings I used on the meat. For a country gravy I suggest salt, pepper, garlic and sage. For a cream gravy try adding a touch of nutmeg. When using dry seasoning give them 5 minutes to fully bloom before tasting your gravy. As I have shown a gravy does not have to be full of fat and bad for you. It can be a delicious healthy sauce to savor and enjoy.

Cranberry Bar-B-Que Sauce

Here is a well balanced B-B-Q sauce that is excellent on poultry and pork. CATEGORY: Misc... Recipe Name: Cranberry B-B-Q sauce Ingredients: 2 c Tomato Sauce/Puree 1/4 c brown sugar 1 T chili powder 4 t mustard powder 1/4 c + 1 t cider vinegar 1/4 c Worcestershire sauce (Lee & Perins is soy free) 2 T molasses 1 shallot, diced 2 t garlic, minced 1/2 T salt 1/2 T pepper 3 whole cloves 1/2 c orange cranberry sauce OR )1/2 c cranberries 2 T orange juice and 1 T raw sugar) Steps: *mix all ingredients *bring to boil *drop to simmer for 5 minutes *can or freeze to store NOTES: makes just over 3 cups of sauce.

Cranberry Orange Dressing

Last night one of our guests stated that she had never seen cranberry sauce that wasn't from the can, and that she was the official cranberry sauce cutter in her family. Here is my personal modification of the traditional. CATEGORY: Misc... Recipe Name: Orange Cranberry Sauce Ingredients: 4 c fresh or frozen cranberries 1/2 c raw sugar 1 c orange juice Steps: *bring to boil and simmer for 5 minutes * chill to serve

Cranberry Sauce

Cranberry sauce is a holiday staple. My mother in law taught me to make it. Take a package of cranberrys, about 4 c, 1 c sugar and 1 c water. Bring this to a boil then lower to a simmer, stirring frequently until the cranberries start popping. At this point you can serve it warm, cool it, can it, or what ever you want. I believe what I gave you above is a on the back of the Oceanspray bags. There are a lot of variations you can do on this... use orange juice or wine instead of water, adjusting sugar for flavor substitute a little bit ( 1-2 T) of rum, vanilla, burbon, or whatever for some of the water add apple chunks, mandarin oranges, nuts, citrus zest, or jalapenos My whole point is to personalize it. Make it your own. One year I did a cranberry, orange, whiskey sauce that was to die for. When you cook with alcoholic beverages, all of the alcohol cooks out, so you don't need to fuss about getting little Moose drunk on the soup, oops, I meant the sauce. Happy cooking

Sweet and Sour

This is a fun versatile sauce. Tonight was poker night, so I served it over pieces of Bratwurst. Everyone loved it. It would work well with any meat, chicken, turkey, pork, beef. Recipe Name: Hot Sweet and Sour Sauce Ingredients: 1 16 oz can crushed pineapple w/juice(no sugar added) 2 c apple cider vinegar 1 c brown sugar 2 t red pepper flake 2 T cornstarch Steps: *mix all ingredients together *bring to boil, stirring constantly *when mixture turns clear and glossy put on meat of choice and serve NOTES: You can put this on meat before baking, though if it is a long bake you risk the sugar burning, so I would suggest adding it near the end.

Reductions-not as tricky as you thought, and the taste is such a reward

A reduction is really easy and packs quite and impact. All you do is boil down a liquid, thus reducing it, to the consistency you want. This can be done with any number of things, vinegars, juices, alcohol, sauces, broths and stocks, etc... The list is only limited by your imagination. You are probably asking the purpose of a reduction. To make a more concentrated sauce. I will give you a few examples of things I have done, and a few ideas of things I want to do. I am certain you have some ideas of your own. Bake a beef roast with a good blend of spices. Reduce some pomegranate by 3/4 before pouring it over the top. This creates a taste similar to red wine with a little more sweetness and just a touch of tartness. People who eat this have no idea what the special flavor is, but they know they like it. Strawberries and Balsamic vinegar have practically become a classic combination. It costs a kings ransom to buy the thick aged Balsamic. There is no need to spend the money. Just buy a $4 bottle of Balsamic de Modena, and reduce it by 2/3rds. Then when you put it on the strawberries only use about 1 T per quart of strawberries. Let it sit for 10+ minutes before serving and you will be pleasantly surprised. You can also use this Balsamic for a traditional Italian table. Put out a dish of it and a dish of extra virgin olive oil, to be served with bread. Do you love Orange with meat. Try reducing Orange juice concentrate by half and then spicing it. This works great with just about any meat. Try pear juice on chicken or pork. Pepper, Bourbon steak? Start with a good steak, some large crushed peppercorns and a little bit of Bourbon. Lightly coat the steak with the peppercorns, cook it on your stove top on high, and pour in 1 oz of Bourbon(Scotch or Whiskey) when it is about half way done. The alcohol will cook out, and the pan will be mostly dry and leave your steak with a wonderful flavor. Try the same idea with Tequila and Lime(juice and/or zest) for Chicken, Pork or even Beef. Just finish it with a touch of salsa or Cilantro and viola! Any sauce, but for this example I will use BBQ. I love my Sweet Baby Rays BBQ Sauce, but when you cook it with the meat, it gets liquidy from the meat juices. You take some in a pan and reduce it by half. Then you can put a nice thick coating on your hot wings, meatballs, or what ever you are serving. This really is a very simple idea that is virtually unlimited. I have a few notes on it: 1)if you reduce a stock or broth it can easily become salty, so choose sodium free and taste frequently 2)the other is I find it much quicker to start with a saute pan and frequently add a little at a time rather than actually boiling down a full pan of liquid. The down side to this is that it also runs the greater risk of burning, but it is ultimately up to you. 3)always reserve a little unreduced liquid on the side, this way if you reduce too far, it is easy to fix by adding the portion that you set aside. I hope you are inspired to try this technique and have fun with it.

Mayonaisse

I don't think I can properly express my frustration in that soybean oil is in EVERYTHING!!!!! I have not been able to find a single salad dressing or mayonnaise without it. So, I had to go back to my school books, and found this recipe that I promised you. No, mayonnaise does not need to be a part of your life. But, there are some fun things like deviled eggs that you just can't make without it. I personally don't make it that often. I keep it in 1 c canning jars in the fridge. I normally make a half batch, which makes 2 cups, which lasts me a while. Oils- My preference is grape seed oil. It has all the benefits of olive oil, a higher smoke point and, at least here, is less expensive than olive oil. You can use most oils for this except extra virgin olive oil which will not emulsify! I have only made this a few times, and each time it gives me a little heart attack because I put in almost half of the oil before it starts to emulsify. I feel certain that I added the oil too fast. Once I make it a few more times I will be more comfortable with the recipe. You will need to use a whisk attachment for your mixer. Even though I only use mayonnaise once every month or so, it is nice to have it in the house. Recipe Name: mayonnaise Ingredients: 4 egg yolks 1 t salt 1 t white pepper 1 t dry mustard 3 T vinegar 28 oz oil, I prefer grape seed lemon juice Steps: Place egg yolks in mixer and whip on high speed until frothy add the dry ingredients and half the vinegar to the yolks, whisk to combine begin to add the oil a drop at a time until the mixture begins to thicken and an emulsion begins to form. I begin to notice this when about half of the oil has been put in add the remaining oil in a slow, steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all oil and vinegar have been incorporated Adjust the seasonings and add lemon juice to taste refrigerate until needed NOTES: This recipe comes from "On Cooking, techniques from expert chefs" by Sarah R. Labensky & Alan M. Hause