Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 11
Saffron Mayonnaise: 2 egg yolks 1 1/2 teaspoons Dijon mustard Dash salt and white pepper 1 tablespoon white vinegar 1 and 1/2 cups olive oil 1 tablespoon saffron threads mixed in 1 tablespoon hot water Procedure:
ОглавлениеPlace all of the ingredients except the oil and saffron in a blender, or food processor. Blend to mix.
With the machine running, start adding in the oil in a slow stream. Add all of the oil to make an emulsified sauce. Remove the mayonnaise from the machine and stir in the saffron and water. Taste and add more salt and pepper if needed.
