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GREEN MAYONNAISE WITH OLIVE OIL AND GARLIC
1 egg yolk
Pinch salt
1 tablespoon herb infused mustard*
1 cup (250 ml) olive oil
1 teaspoon lemon juice
Freshly ground pepper
1 large clove garlic, peeled and
halved
Serve with: cold fish or warm vegetables.
Storage: good for 1 day in the refrigerator with the silicone lid on.
Before each use, emulsify the mayonnaise by activating the stir-stick mechanism.
*If herb infused mustard is not available, use plain mustard to make mayonnaise, and add
finely chopped herbs at the end.
GRIBICHE SAUCE
2 hardboiled eggs
1 tablespoon hot mustard
1 tablespoon chopped capers and
pickles
1 tablespoon chopped tarragon,
parsley, and chives
1 tablespoon wine vinegar
1 cup (250 ml) base oil
Salt, freshly ground pepper
Serve with: terrines, cold cuts, gravlax, calf's head.
Storage: good for 1 day in the refrigerator with the silicone lid on.
Before each use, emulsify the dressing by activating the stir-stick mechanism.
Place the egg yolk, pinch of salt, and the herb
mustard in the universal mixer reservoir.
Put the lid on, and activate the stir mechanism
by lifting and lowering the handles.
Slightly loosen the lid, and gradually add the
oil, stirring constantly.
Thin the mixture down with the lemon juice,
and add one turn of the peppermill. Mix.
Mash the garlic until completely smooth, and
gently stir into the sauce. Set aside.
Peel the hardboiled eggs, and press the yolks
through a fine-mesh strainer (set aside the
egg whites to add to the dressing later).
Place the egg yolks and mustard in the
universal mixer reservoir. Put the lid on, and
activate the stir mechanism by lifting and
lowering the handles. Add a pinch of salt.
Slightly loosen the lid, and gradually add the
oil, stirring constantly.
Thin the mixture down with the vinegar, and
add the other ingredients.
Slice the egg whites into fine-brunoise-cut
pieces and add to the dressing. Add one turn
of the peppermill.
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