Cooking Essentials
The Profile
Commercial Mayonnaise
Mayonnaise is made by emulsifying oil & egg yolks with an acid such as vinegar or lemon juice. The natural proteins & lecithin found in the yolk is what serves to make the emulsification happen. A smattering of seasoning is usually included as well. It may be used alone to dress sandwiches & hamburgers or serve as a base for side dishes such as deviled eggs, potato salad & cole slaw. It is believed to have been invented in the mid 1700’s, however the first commercially sold product in the United States didn’t occur until 1907 in Philadelphia. Today, the condiment, in general, boasts over a billion dollars in sales annually.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Homemade Salad Dressing
When summer offers such as wide variety of fresh produce, salads are a simple way to enjoy them. They make preparing meals quick & effortless. While vinaigrettes utilize pantry staples including oil & vinegar, creamy dressings look to mayonnaise & dairy as the base ingredients. Buttermilk, whole milk & cheese as in the case with Buttermilk-Blue Cheese Dressing along with fresh herbs, citrus & a smattering of garlic offer excellent flavor & may be used to dress anything from spinach, iceberg or romaine based meals to sandwiches including BLT’s & Clubs.
The Technique
Since mayonnaise is already emulsified by way of egg yolks & oil with seasonings, it’s easy to make a small batch of creamy salad dressing fast. Simply place all of the ingredients in a bowl & stir or whisk them together until smooth. Store in an airtight container in the refrigerator up to 5 days.
The Tune
“Fever” Sarah Vaughan
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