Chipotle Mayonnaise | |
| 5 | ea | Egg Yolks
| | 40 | gr | Red Wine Vinegar
| | 80 | gr | Fresh Orange Juice
| | 120 | gr | Fresh Lime Juice
| | 1 | gr | Xanthan Gum
| | 200 | gr | Chipotle in adobe
| | 23 | gr | Salt | | 1100 | gr | Grape-seed
Oil
| | 170 | gr | Olive Oil
| | | | | Combine liquid with salt and chipotle in food processor and puree on high until smooth. Dust in xanthan gum and process to mix, then add yolks and homogenize. Emulsify
with the oils. |
| |
| | ▲ |
 |
Lemon
Mayonnaise | |
| 100 | gr | Fresh Lemon Juice
| | 50 | gr | Water | | 4 | ea | Egg Yolks
| | 15 | gr | Salt | | 600 | gr | Grape-seed Oil
| | 110 | gr | Olive Oil
| | | | | In a robo coup combine lemon, water, yolks and salt and process until smooth. Emulsify with the oils and reserve in the refrigerator until needed. |
| |
| | ▲ |
|
Miso
Mayonnaise | |
| 60 | gr | Fresh Lemon Juice
| | 40 | gr | Fresh Lime Juice | | 45 | gr | Dijon Mustard
| | 170 | gr | White Miso Paste
| | 15 | gr | Shriracha | | 2 | ea | Egg
Yolks
| | | | | | 350 | gr | Grape-seed Oil
| | 100 | gr | Olive Oil
| | | | | | Combine 1st set of ingredients in
the robo coup and process until smooth. Emulsify with the oils. |
| |
| | ▲ |
|
Sriracha Emulsion | |
| DASHI | | 150 | gr | Bonito
copeaux
| | 20 | gr | Eau a 85 C
| | | | | Réaliser une infusion puis passer au chinois
| SAUCE
| | 56 | gr | dashi
| | 100 | gr | jus
citron vert
| | 50 | gr | jus d'orange
| 4
| | jaunes
d'oeuf
| | 56 | gr | Sriracha | | 18 | gr | Sel
| | 616 | gr | huile
de pépins de raisin
| | | | | | SAUCE | | Réunir tous les éléments dans le robot coupe sauf
l'huile puis émulsionner en ajoutant peu a peu l'huile . Réserver au frais dans un syphon avec 2 cartouches . Servir à
température ambiante . |
|
| |
| | ▲ |
|
Spiced
mayonnaise | |
| 60 | gr | Egg yolks
| | 6 | gr | Fennel
seeds , finely chopped
| | 100 | gr | Lemon juice
| | 25 | gr | Green
Tabasco | | 15 | gr | Red Tabasco | | 15 | gr | Worcestershire Sauce
| | 18 | gr | Salt | | 30 | gr | Colemqn Musard Powder
| | 450 | gr | Grapeseed
Oil | | | | | Combine all the ingredients in the blender
, without the oil . Mix to emulsion with the oil . |
| |
| | |
| | ▲ |
|
Truffle
mayonnaise | |
| 1 | ea | Egg Yolk
| | 15 | gr | Dijon Mustard
| | 20 | gr | Water | | 22 | gr | Red Wine Vinegar
| | 60 | gr | Truffle Paste
| | 8 | gr | Salt | | | | | | 175 | gr | Grape-seed Oil | | 65 | gr | Olive
Oil
| | | | | In the robot-coupe combine the first set (6) of ingredients and process.
Drizzle in the oil to
emulsify. |
| |
| | ▲ |
|
Moutarde
Emulsion | |
60
| gr | Jaune d'oeuf
| 25
| gr | Vinaigre
de riz
| | 110 | gr | Jus d'orange
| | 10 | gr | Poudre de Moutarde "Colman"
| | 115 | gr | Eau | | 70 | gr | Moutarde | | 600 | gr | Huile
de pépins de raisin
| | 40 | gr | Eau
| | 10 | gr | Jus
de citron
| | | | | | Passer le tout au blender en finissant par l’huile. Puis remplir un ½ siphon et ajouter 2 cartouche de gaz. |
| |
| | ▲ |
|
Remoulade
Froide | |
| 4 | ea | Egg
Yolk
| | 90 | gr | Cornichons | | 70 | gr | Lemon juice | | 2 | gr | Black pepper
| | 20 | gr | GreenTabasco | | 40 | gr | Dijon
Mustard
| | 15 | gr | Salt | | 18 | gr | Worcerstershire sauce
| Combine all ingredients in Robot-coupe and proceed like mayonnaise , adding
:
| | 580 | gr | Grapeseed oil
| Remove in a bowl and add :
| | 70 | gr | Fine brunoise of chopped shallots
| | 35 | gr | Fine Brunoise of celery stalk
|
| |
| | back to top ▲ |
|
