* 1 Roma tomato
* hand-whipped mayonnaise
* flecks of Parmigiano Reggiano
* S/P
I totally goofed on this batch of mayonnaise. I heated the eggs over steam in a double boiler while whisking and over did the whole thing until it separated. That's bad. To fix it, I started over with a fresh bowl and a fresh egg and a new drizzle of oil, then slowly added the separated batch into the new whipped egg. Voila! Fixed. To see the separated mixture, which closely resembles baby vomit, whip back into smooth aioli is a marvel of science and wonder to behold. I imagined interns surrounding a surgery table in a medical school theater suddenly stand and enthusiastically applaud. The advantage of heating is it can be stored longer. No need to worry about raw eggs cracked open in the refrigerator. Plus, I like playing with a hand whip for a change from the immersion blender.
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