Beef mayonnaise

Yield: 1 servings

Measure Ingredient
2 cups Basic Beef Stock
2 tablespoons Unsalted butter
3 tablespoons Onion -- finely chopped
3 tablespoons Celery -- finely chopped
2 teaspoons Garlic -- minced
1 Bay leaf
1 teaspoon White pepper
1 teaspoon Dry mustard
1 teaspoon Cayenne -- ground
2 teaspoons Sugar
1 teaspoon Salt
1 Egg
2 cups Vegetable oil (in all)

Reduce the stock in a saucepan over high heat to ¼ cup. Set aside.

In a 1-quart saucepan melt the butter over high heat. Add the onions, celery, garlic and bay leaf; saute for about one minute, stirring frequently. Stir in the white pepper, mustard and cayenne; cook and stir about one minute. Reduce heat to medium-low and add the sugar and salt. Continue cooking about 2 minutes, stirring often.

Cool 10 minutes and remove bay leaf.

In a food processor or blender, beat the egg about 30 seconds. Add the vegetable mixture and blend about 15 seconds. With the machine running, gradually add 1⅓ cups of the oil in a thin, steady stream, then in the same manner add the stock, then the remaining ⅔ cup oil. Blend about 30 seconds more, pushing the sides down with a rubber spatula.

Refrigerate for at least 30 minutes before serving.

Recipe By : P. Prudhomme's Louisiana Kitchen From: Bright Larkin Date: 04-10-95 (11) Cooking

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