Yield: 1 servings
|2 cups||Basic Beef Stock|
|2 tablespoons||Unsalted butter|
|3 tablespoons||Onion -- finely chopped|
|3 tablespoons||Celery -- finely chopped|
|2 teaspoons||Garlic -- minced|
|1 teaspoon||White pepper|
|1 teaspoon||Dry mustard|
|1 teaspoon||Cayenne -- ground|
|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