Mayonnaise with Brandy
Sauces and Marinades • Author's
Description
A great way to transform mayonnaise into a sauce that pairs wonderfully with meat, such as a good steak. Brandy is often the base of such sauces, and this one is no exception.
Ingredients
- Egg white 1 piece
- Lemon ½ piece
- Safflower Oil 10 fl oz
- Brandy 1 tablespoon
- Dijon Mustard 1 teaspoon
- Passata Tomato Sauce 1 teaspoon
- Worcestershire Sauce ¼ teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
Place the egg, lemon juice, a pinch of salt, and a bit of oil in a blender: everything together should not cover the blade. Lightly whip the mixture with a spatula, then turn on the blender for 20 seconds.
Step 2
Add the remaining oil, mix again with a spatula, and blend for 35 seconds. The mayonnaise should become thick and creamy. Taste, add salt if needed, and transfer to a bowl.
Step 3
Stir in the brandy gradually, then the mustard, tomato paste, and Worcestershire sauce. Mix well. Store in the refrigerator.
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