Читать книгу Buns and Burgers - Gregory Berger - Страница 30

Immersion Blender Mayo

• 1 cup avocado oil

• 1 large egg (fresh, organic, room temperature)

• 1 teaspoon lemon juice

• ½ teaspoon Dijon mustard

• ¼ teaspoon salt

Place all ingredients in a jar or cup. Insert the stand mixer, and mix on high for about a minute. Then slowly move the mixer up and down, until it’s all white and looks like mayo! (About another minute or two.) Refrigerate until ready to use. Will keep for about two weeks.

Refrigerator Dills

• 4 pickling cucumbers

• 8 sprigs fresh dill

• 4 garlic cloves, peeled but kept whole

• 4 teaspoons black peppercorns

• 4 teaspoons coriander seed

For the Brine

• 2 cups water

• 4 tablespoons white vinegar

• 2 teaspoons kosher salt (or pickling salt)

Cut the cucumbers into round slices or spears. Divide the dill, garlic, peppercorns, and coriander seed between two clean pint jars. Then pack as much cut cucumber into the jars as possible.

In a pot, bring the water, vinegar, and salt to a boil. Remove from heat. Carefully pour this brine mixture over the cucumber and fill each jar. Screw on the lids, and put in fridge for a day or two before using. They will keep like this for a few months.

Dijon-Style Mustard

• ½ cup mustard seeds, a combination of brown and yellow

• ½ cup white wine

• ½ cup white wine vinegar

• ½ teaspoon kosher salt

• 1 tablespoon honey

In a small bowl, mix everything except the honey, and let it sit for about 24 hours.

The next day, add the honey, and mix in a blender. Put it in a lidded jar, and keep in your fridge for a day or two before using. The mustard will stay good until you eat it all.