Tag: sauces marinades seasonings
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Jamie Oliver’s Egg Mayonnaise
Growing up, traditional egg mayonnaise took on an almost mythical status. No salad cream for us.
We bought Heinz Whole Egg Mayonnaise exclusively.
They stopped making it in Australia for a while so we would stock up when we travelled. We even requested care packages from people overseas.
So you understand what it means to me when I say Jamie’s version is every bit as magical!
I also however have a new nemesis in my life, the egg yolk that refuses to thicken. 😮
If that happens try this fix from Kelly the Kitchen Kop’s blog.Steps
- Whisking, lots of whisking
Ingredients*
* reduced from original, to make smaller amounts
- 1 egg yolk
- 1/4 tsp Dijon mustard
- 1 cup olive oil
- A tiny splash of white wine vinegar
- A very generous squirt of fresh lemon juice
- Table salt to taste
Equipment
- 1 slotted spoon or egg yolk separator
- 1 mixing bowl
- 1 whisk
- 1 serving bowl
Whisking, lots of whisking
- Separate the egg yolk and whisk it in a bowl.
- Add the mustard and whisk together.
- Slowly add half the olive oil, whisking continuously until the mixture thickens.
- Now whisk in a tiny splash of white wine vinegar
- Slowly add the rest of the olive oil, whisking continuously.
- Add salt to taste and also a big slug of lemon juice.
- You could optionally add a tiny bit of raw sugar (my little addition)
Enjoy,
PK
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MORE JAMIE OLIVER
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PK’s Very Easy Apple Sauce
I love apple sauce and making it from scratch couldn’t be easier. The home-made version is tastier and has cut down on packaging, transport costs and preservatives to boot.
This is a traditional stewed apple method, good for 4 people or so, but for a bit of wow please try PK’s NoRecipe Roasted Apples. Your guests will love you for it.
Note: On low heat it will take about 20 minutes to cook.
Simply
Peel and cube two apples.
Chuck them in a small lidded saucepan along with a:
- clove
- good squirt of lemon juice
- splash of water
- couple of sprinkles brown sugar
Cover and stew on low heat until everything is soft, adding small amounts of water if too dry.
Allow to cool somewhat and remove clove.
Whizz in a wet blender and serve warm.
Enjoy,
PK
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MORE APPLE POSTS
SAUCES AND CONDIMENTS
THE NORECIPE SERIES
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Pecorino Cheese And Mayonnaise Dip
I love this quick and easy cheese dip. It goes great on fresh crusty bread, the creaminess and peppery bite contrasting the bread’s crunch.
Regular readers know I am on a bit of an Italian sheep’s milk aged cheese addiction at the moment. So I make no apologies when I recommend you try a Pecorino With Black Peppercorns.. 🙂
Simply
Mix the mayonnaise and cheese (I used a 2 part egg mayonnaise to cheese ratio) in a blender.
For a cheekier taste, add a little bit of mustard (I used hot english) and mix again.
Perfect 🙂
Pop it on the table and let your guests go for it.
Enjoy,
PK
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RECIPES USING PECORINO CHEESES
DIPS, DIPS AND MORE DIPS
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Balsamic Vinegar
Balsamic vinegar has the lovely sour and tangy taste you expect vinegar to have but with a sweetness. The sweetness is either produced naturally in traditional methods or from added sweeteners in the mass produced versions.
I use this particular vinegar in salad dressings, on cheese and marinades. It is lovely when dripped into olive oil with crusty bread, even though this is not traditional Italian practice.
Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
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ITALIAN CUISINE
THE FULL GICICI INGREDIENTS LIST
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How To Make Browned Butter Sauce
Browned butter sauce has a caramel/nutty flavour and I think the addition of sage works just as well for seafood, pasta, chicken and beef.
The pleasure of watching and smelling this sauce cook is sublime. The stages are so clear that they belie the difficulty level. When you get it right for the first time you will be pretty chuffed with yourself.
🙂
Notes:
- It is so easy to burn this sauce so don’t get distracted like I do
- Keep the sauce moving slowly the whole time after the milk fats and proteins separate (see below)
- I make it ahead of schedule so I don’t have to stress
- You will quickly learn if you have cooked it too long and can adjust for next time
You will be:
- Heating on medium
- Heating on low
- Cooling
You will need:
- Ingredients:
- 200g of pure butter (ie not a blend)
- sage leaves to taste
- Equipment:
- a sauce pan
- a small whisk
Heating on medium
Start melting the butter on the hob over a medium heat.
You will start to see the milk proteins and fats make two distinct layers
Next, the water content of the butter will begin to boil away. Keep stirring slowly now.
This is what it looks like after that happens.
Heating on low
Now turn the hob down to low and add the sage leaves.
After a while parts of the sauce will start to brown. Keep stirring slowly.
You can test if it i ready by spooning some onto a white surface. Perfect 🙂
Cooling
I pour it into another vessel to cool down, stirring every now and again. At this point you can tell if it was on the heat too long and adjust accordingly next time you make the sauce. You want nutty not acrid.
Enjoy,
PK
Related Links:
- see all recipes using butter here
- see more sauces and condiment posts here
- see more French cooking posts here
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PK’s Vietnamese Beef Marinade #1
A simple Vietnamese style marinade to bring out the best in your beef. Mix it into beef strips and let everything sit in the fridge for at least two hours. Then you are ready to stirfry. 🙂
Mix together using a wet mixer:
- 2 lemon grass stalks (tender inner layers only)
- 2 Tbsp fish sauce
- 1 Tbsp palm sugar
- 3 garlic cloves
- a tiny bit of water
- a sprinkle of cracked black peppercorns (optional)
Enjoy,
PK
Related Links:
- see more marinade posts here
- see more Vietnamese cuisine posts here
- see more southeast Asian posts here
- go to all meal ingredients here
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PK’s Southeast Asian Dipping Sauce
This is my go to sauce if I need to quickly whip up a Southeast Asian style dipping sauce or salad dressing. I use it for rice paper rolls, spring rolls, beef salads, chicken salads and so much more.
Adjust the balance of fish sauce to sugar as you see fit or to suit how you are using it. Put a squirt of Sriracha or sweet chili sauce in there for a bit of a zing :).
Steps:
Simply mix:
- 1 Tbsp fish sauce
- 1 Tbsp peanut oil
- 1 tsp raw sugar
- 1/4 cup lime (or lemon juice depending on purpose)
- sriracha sauce, to taste and optional
Give everything a good whisk to dissolve the sugar and you are done :).
Enjoy,
PK
Related Links:
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Hoisin Sauce
Hoisin sauce is used in Chinese and Vietnamese cuisine, either as an ingredient in the main dish or as a dipping sauce. It has a lovely bean taste that builds to a slightly spicy plummy after taste.
I use it in a number of ways:
- in sauces for stir fries
- as a condiment alongside Pho (see PK’s Cheaters Pho Ga For One)
- as a dipping sauce for spring rolls and the like
Related Links:
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Hugh Fearnley-Whittingstall’s Gremolata
If like me you love slow cooking cuts of meat like lamb shanks and osso bucco you will love the addition of this garnish. It brings tastes of the grassy parsley, cleansing citrus flavours and then the bite of the garlic. It counters the meatiness of the slow cooked meats’ sauce perfectly.
I even love making it as its simple ingredients list looks and smells amazing.
You will need:
- Finely grated zest of one lemon
- 1 finely sliced garlic clove (small)
- 2 Tbsp parsley, finely chopped
Steps:
- Dice the pants off the parsley (this bit takes the longest).
- Chop the garlic, add it to the diced parsley and dice some more.
- Grate the lemon zest and the fold it into the garlic/parsley blend.
- Drizzle a very tiny bit of lemon juice (optional, for consistency).
Enjoy,
PK
PS. Thanks Hugh 🙂
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Ketjap Manis (kecap manis)
This distinctly Indonesian take on soy sauce is not salty but is instead sweet, aromatic and full of umami goodness :).
I think the taste is surprising the first time you try it but there is no denying what it brings to nasi goreng and Indonesian style satays.
Related Links:
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