08 May 2010

5/8 Chef in the Market Demo: Kathryn LaSusa Yeomans, Sage Culinary Advice

May 8, 2010 Chef in the Market demonstration by: Kathryn LaSusa Yeomans, Sage Culinary Advice

Recipes: All About Eggs

Savory Eggs

Hollandaise Sauce

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.

Egg Condiment

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 Eggs

Sweet Sabayon with Seasonal Fruit

serves 2-4

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.