Beef mayonnaise
1 servings
Ingredients
| Quantity | 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) |
Directions
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