Salmorejo: the recipe (and the mystery of garlic solved...at least in part)
Finally, some light has been shed on my last week’s existential doubt (at least partially).
Read MoreBéarnaise sauce: the recipe
Béarnaise sauce is a “relative” of the Hollandaise sauce. Béarnaise is basically an Hollandaise added with herbs, like tarragon, peppercorn and shallot. Therefore, I skipped the usual explanatory post as what we discussed about Hollandaise is valid for béarnaise.
Read MoreBenedict eggs: the recipe
Benedict eggs are a classic of the North American brunch. Of course, you can make them also for lunch or supper, if you wish ;) The recipe, apparently trivial, consists of eggs poche' garnished with Hollandaise sauce.
Read MoreThe mayo’s ancestor: the Hollandaise sauce
When we talked about emulsified sauces, I overlooked, willingly, the Hollandaise sauce. Hollandaise sauce is one of the cornerstones of the French cuisine and belongs to the 5 mother sauces, from which you can derive all the others.
Read MoreHow to make a vegan mayo
Did you try the vegan mayo? When I tested the alternative mayos, I was breaking my neck on how to do a vegan one. If you read my post on mayo, you might know that it is an oil in water emulsion, whose formation requires some emulsifiers (e.g. lecithin and/or egg’s emulsifying proteins). But vegan people do not eat eggs! Substituting them with gelatin, which contains emulsifying proteins, is not an option because it is extracted from animal tissues. How can we do, then? Which food of vegetable origin contains lecithin and/or emulsifying proteins?
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