yolk will make a little more than 1 cup of mayonnaise. The proportion is 1 cup of oil to 1 egg yolk. Choosing a good healthy oil will result in a healthier mayonnaise. Place 1 egg yoke into a small mixing bowl. Add 1 tablespoon of vinegar. Add 1 tablespoon of lemon juice. Add sea salt and white pepper. Add 1/2 tablespoon of dijon mustard. Whisk the ingredients with the egg yolk, before starting to thin stream the oil. The mixture should start to slightly emulsify, because of the dijon mustard, before adding the first drop of oil. Whisk while adding a few drops of oil at a time, till the egg yolks start to thicken the emulsion.
at a time of vinegar or warm water while whisking, till the mayonnaise returns to a proper consistency. (Add water if the mayonnaise already has a slightly tart flavor. Add vinegar if the flavor needs adjusting.)
Sauce Verte Recipe: Boil 3 cups of water in a small sauce pot. Place 3 sprigs of fresh thyme into a small bowl. Add 6 sprigs of Italian parsley. Add 15 to 20 fresh tarragon leaves. Add 6 to 8 whole fresh chive shoots. Add about 15 to 20 small fresh chervil sprigs. Place all the herbs into the boiling water at the same time. Blanch the herbs for no longer that 15 to 20 seconds Pour the ingredients through a fine mesh sieve. Place the fine mesh sieve with the blanched herbs into a container of ice water, so the herbs are shocked by the cold water. Shocking the herbs will cause the herbs to remain a bright green color! Set the blanched and shocked herbs on a cutting board. Very finely mince the herbs. Add the minced herbs to one cup of mayonnaise. Add 1 tablespoon of lemon juice. Whisk the ingredients together. Place the ingredients into a very fine mesh chinoise sieve. Use a spoon or a small ladle to press the ingredients through the sieve into a bowl. Be sure the scrape the outside of the sieve, so no sauce is wasted. Cover the sauce verte bowl with a lid. Refrigerate the sauce verte for 30 minutes, so the flavors meld. The sauce verte should be a very pale green color.
of whole grain bread, so they are round medallion shaped. The bread medallions should be as wide as a poached egg. (3" to 4")
There are actually many creative fun things out there (which will likely come in handy since I’ll be super surprised if this is the only head of lettuce I get all season) but I decided to make this sauce from the Food Network that they say is good on all sorts of things – fish, chicken, etc
Melt half the butter in a small saucepan over a medium heat until bubbling, then tip in the eggs. Turn the heat off when the eggs are still slightly undercooked – they will keep on cooking in the warm pan while you're toasting and buttering your muffins
Gently remove the eggs from the water and sit oneon top of each cod fillet. To serve, poach the eggs in a saucepan of gently simmering water with the vinegar – they should take as long as the cod to cook
Whisk together the remaining ingredients and stir in. Place pineapple preserves in a small saucepan. Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended