May 8, 2010 Chef in the Market demonstration by: Kathryn LaSusa Yeomans, Sage Culinary Advice
Recipes: All About Eggs
makes 1 cup
¾ cup unsalted butter
3 Tbsp. water
yolks of 3 farm eggs
salt and white pepper
juice of ½ a lemon (or to taste)
salt and pepper to taste (use white pepper if you don’t want flecks of pepper to show in your sauce)
- Melt the butter, then skim the froth from the surface with a spoon. Let it cool until tepid.
- In a non-reactive saucepan (copper is ideal), whisk the water and egg yolks with a little salt and pepper for 30 seconds, until thoroughly combined and light in color.
- Set the pan over a low heat and whisk until the mixture is quite thick (it will leave a ribbon trail for 5 seconds). This should take about 3 minutes. Take care that the base of the pot does not get too hot or the eggs will scramble.
- Take the pan off the heat and whisk in the barely warm butter, a tablespoon at a time, until the sauce thickens, then continue to whisk while pouring in the butter in a slow, steady stream. Leave the milky whey at the bottom of the pan.
- Stir in the lemon juice and season. The consistency should be light enough to pour easily from a spoon. If it is too thick, add more water or lemon juice.
Mayonnaise with Fresh Herbs
makes 1 ½ cups
2 egg yolks
1 tsp. lemon juice (plus more to taste)
2 tsp. champagne vinegar (plus more to taste)
salt and pepper
1 tsp. Dijon mustard (optional)
1 Tbsp. water
¼ cup extra virgin olive oil
1 cup vegetable or peanut oil
2-4 Tbsp. chopped soft herbs (such as parsley, chervil, tarragon and chives)
- Combine the yolks, lemon juice, vinegar, salt and pepper, Dijon mustard if using, and water in the bowl of a food processor. Turn on to combine the ingredients thoroughly.
- Add the oil, little by little in a thin stream at first, until the emulsion begins to form and the mayonnaise starts to thicken. Continue to add the oil, a little more quickly, but still in a slow, thin stream. Adjust seasonings, fold in herbs (do not process herbs).
- Note: mayonnaise can be made by hand by combining the ingredients in a bowl rather than a processor, and whisking with a wire whisk. Whisk rather frantically.
Sweet Sabayon with Seasonal Fruit
yolks of 3 farm eggs
3 Tbsp. honey
3 Tbsp. Madeira
1 Tbsp. Cognac
- Put all of the ingredients in a bowl over a pan of barely simmering water and beat with an electric mixer until light and fluffy. Serve hot over fresh seasonal fruit, such as strawberries, peaches, or poached pears.