Mousseline Mayonnaise Food

MAYONNAISE

Mayonnaise image

Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.

Provided by Alton Brown

Categories condiment

Time 10m

Yield 9 fluid ounces

Number Of Ingredients 7

Ingredients

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Steps:

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

POTATO MOUSSELINE

Potato Mousseline image

Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don't have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Kim Severson

Categories dinner, quick, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds waxy potatoes, preferably Yukon Golds or fingerlings
Salt
3 cups heavy cream
2 tablespoons butter
Whole nutmeg
Fleur de sel

Steps:

Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

TERRINE D'HOMARD MOUSSELINE (A MOLD OF SEA AND RIVER FOOD SET WITH CREAM AND EGGS)

Terrine d'Homard Mousseline (a Mold of Sea and River Food Set with Cream and Eggs) image

A specialty of "Le Galant Verre," Paris

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 16

Ingredients

5 ounces lobster flesh (1 1/2 pound live weight lobster)
9 ounces pike (flesh weight only)
Clarified butter
1 medium onion (2 ounces) finely sliced
1 clove garlic, smashed
1 ounce brandy
1 cup dry white wine
1 cup mushrooms, blanched
1 cup whipping cream, plus 1 tablespoon
Freshly ground salt
Freshly ground white pepper
2 egg whites
2 large tomatoes, sliced into thick rings and halved
2 egg yolks
1 teaspoon arrowroot
Chopped parsley for garnish

Steps:

Place the live lobster in a sink of blood heat water (it is at this temperature that scientists say that all edible shellfish die with the least discomfort). Remove from water and crack open and take out flesh (usually 5 ounces from a 1 1/2 pound lobster). Reserve the shell. Heat a serving platter in the warming oven - preheat oven to 300 degrees F. Put both pike and lobster flesh through a mincer with a very fine screen. Keep the flesh in a bowl set in another bowl of rice. Into a frying pan, place some clarified butter and add the onion and garlic clove - pop in the lobster shells and simmer gently. Add 1 ounce of brandy and set it alight. Pour in the 1 cup of dry white wine, cover and continue cooking over a low heat.
Put the blanched mushrooms through the mincer and then add to the chilled fish flesh. Carefully blend in the 1 cup of whipping cream and season generously with freshly ground salt and pepper. Beat the 2 egg whites in a bowl and fold into the fish. Pour this mixture into 2 separate moulds and set them in a "bainmarie" (bath of hot water) and cover the molds with foil. Place in the preheated oven for 30 minutes - remove the foil after this period and cook uncovered for another 30 minutes. Strain the stock from the lobster shells, approximately 3/4 cup should be left, pour into a heated pan - increase the temperature and add the sliced tomatoes - simmer. Remove the baked fish molds from the oven and unmold onto the heated serving platter. Sieve the tomato stock mixture - pushing through as much tomato flesh as possible. Add the 2 egg yolks to the sieved stock (off the heat). Blend the arrowroot with the extra tablespoon of whipping cream and then add the mixture to the stock mixture for thickening. Return to the heat and allow the sauce to thicken - it shouldn't boil. Pour the sauce over the fish molds - dust with the chopped parsley and serve.

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