Chop fine:
1/2 cup celery
1/2 cup carrot
1/2 cup onion
2 cloves garlic
Add:
1 crumbled bay leaf
2 Tbsp. tomato paste
2 Tbsp. Creole or Dijon mustard
3 Tbsp. honey
2 tsp. dried thyme
1 tsp, dried basil
1 tsp. dried oregano
Juice of one lemon plus enough enough vinegar to equal 2/3 cup
Buzz all the above up together in a blender.
2 cups vegetable oil
Salt and pepper to taste
Drizzle the 2 cups of oil into the "sludge" in the blender as though you were making mayonnaise, it will be a temporary emulsion.
If you want to make a creamy version do not add the lemon juice to the vegetable mixture. Instead make a mayonnaise by combining 3 egg yolks plus one egg. Add the lemon juice from the original formula and, using a processor, agh the oil in a drizzling stream. Then add the negetable purée and the vinegar a little at a time.
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