Beef Mayo

[Dave the Cook]

Beef Mayo

• 1/4 c defatted veal-sherry reduction (he specifies 2 C stock reduced to 1/4 C, so adjust accordingly)
  
• 2 T neutral oil
  
• 3 T finely minced onion
  
• 3 T finely minced celery
  
• 2 tsp minced garlic
  
• 1 bay leaf
  
• 1 tsp ground black pepper
  
• 1 tsp dry mustard
  
• 1/2 tsp cayenne
  
• 1/2 tsp chopped fresh thyme
  
• 1 tsp brown sugar
  
• 1 tsp salt
  
• 1 egg
  
• 2 c neutral oil
  

1. Heat 2 T oil over high heat until it shimmers. Saute the pepper, mustard and cayenne for about a minute, stirring constantly to prevent burning. (You do want the veggies to caramelize, though.)

2. Add the onions and celery and saute for another minute, then add the garlic, stirring, until the aroma blooms, about 20 seconds.

3. Reduce heat to medium low. Add the sugar and salt. Saute another two minutes.

4. Remove from heat and stir in the thyme. Allow to cool ten minutes, then remove the bay leaf.

5. Whiz the egg in a blender or food processor for about 30 seconds. Add the vegetable mixture and puree for about 15 seconds.

6. Add 2/3 of the oil in a steady stream, then add the stock in the same way. Finish with the rest of the oil; continue about 30 seconds after the oil is gone, scraping bowl down frequently.

Note: there's not much acid in this recipe, so either adjust the seasonings with white wine/rice vinegar or lemon juice; or keep it under refrigeration until it's time to serve it, and put it back in the refrigerator it as soon as you're done.

Keywords: Sauce

( RG575 )