 |
| Food must look good. |
Here is a random photo of an August dinner entree, summer artichokes. Aren't they pretty? Steam and serve with a fresh made pint jar of olive oil mayonnaise. The immersion blender makes mayonnaise a snap. Put a fresh farm egg in the bottom of a pint jar. Add 1/2 tsp of coarse celtic salt, a small dollop of dijon mustard, and a squeeze of half a lemon. Pour in 1 cup of extra virgin cold-pressed olive oil. Put the head of your immersion blender down to the very bottom of the jar. Blend on high for 10-30 seconds, slowly bringing your blender to the top AFTER the mayo has well emulsified from the bottom up. Voilà.
No comments:
Post a Comment