Michelles French Mayonnaise In A Flash Food

YEAST ROLLS IN A FLASH

Steps:

• Combine milk, shortening and yeast.
• Add sugar, salt and flour.
• Roll out and cut with biscuit cutter.
• Place on greased baking pan, let rise in warm draft free place for 30 minutes.
• Bake at 350' degrees F.
• for 15-20 minutes.

ROUILLE - FRENCH MAYONNAISE

Steps:

• Infuse by combining saffron, lemon peel and shallots into a pot.
• Boil the ingredients with white wine, and heat until the mixture is almost dry.
• Let the mixture come all the way down to room temperature.
• Then place the mixture in the food processor As you are blending, add six whole cloves of garlic and six egg yolks.
• Make sure everything is completely pureed before drizzling in about two cups of olive oil.
• By the time your mixture is nice and thick, you're done.
• (If the processor binds up, splash in a little water!).

MICHELLE'S FRENCH MAYONNAISE IN A FLASH!

Steps:

• Take a tall measuring jug or a tall glass container - it must be tall apparently!
• Put the egg yolks, Dijon mustard, garlic if using, salt & pepper in the jug. Mix them together.
• Pour in the oil.
• Using a hand blender - plunge it all the way to the bottom and then turn it on.
• NOTE: (The hand blender is one of those long thin ones, that has concealed blades underneath at the bottom.).
• Then very slowly pull it up towards the top of the jug, you will see the mixture turning into mayonnaise as you pull it up!
• Add the lemon juice as soon as your mixture has turned into mayonnaise!
• Blitz it again with the hand blender, taste & season again if you wish.
• Store in a jam jar for up to a week in the fridge.
• N.B. If you don't have a container which holds 500 ml, you can halve the quantities with no problem at all.
• Et voila, c'est parfait!