Wolfgang Puck BIBC1050 - Manual (Page 12)

22
Easy Instant Mayonnaise
Makes about 2 cups
INGREDIENTS
2 cups oil, i.e. canola, peanut, vegetable or olive oil
2 large eggs
1 egg yolk
1 teaspoon lemon juice or white vinegar
1 teaspoon dry mustard
1 teaspoon kosher salt
pinch cayenne (optional)
1 tablespoon fresh herb (optional)
METHOD
1 Place all the ingredients into a tall, narrow container.
2 Put the Immersion Blender into container, with the rod all the way
to the bottom. Using High Speed pull up slowly until desired
consistency is reached.
Note: Perfect mayonnaise every time. Try adding a few fresh tarragon
or basil leaves for a wonderful flavor. Store in the refrigerator with a
secure lid, do not keep for more then a week.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
21
Chicken Salad Chinois
Makes 2 entrée salads
INGREDIENTS
Chinese Mustard Vinaigrette:
1 egg yolk
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 to 3 tablespoons peanut oil
salt
freshly ground pepper
Chicken Salad:
3-pound chicken, cavity filled with celery, carrot, onion, garlic,
bay leaf, thyme, salt and pepper
2 ounces unsalted butter, melted
2 small heads or 1 medium head Napa cabbage
1 cup romaine lettuce, cut into 1/4-inch julienne strips
8 to 10 snow peas, cut into 1/4-inch julienne strips
1 teaspoon black sesame seeds
METHOD
1 Prepare the vinaigrette: Place all the vinaigrette ingredients in a tall,
narrow container; use Immersion Blender on Low Speed to blend
until smooth. Correct the seasonings.
2 Preheat the oven to 425°.
3 Place the chicken on a rack in a roasting pan and baste it with some
of the butter. Roast for about 1 1/2 hours, or until just done. (The
meat near the joints should still be very slightly pink.) Baste every 15
or 20 minutes with the butter and the drippings.
4 Select 4 to 8 nice leaves from the Napa cabbage and reserve them.
Slice the remaining cabbage into 1/4-inch julienne strips.
5 Shred the meat from the breasts and thighs of the chicken.
6 Combine the chicken, cabbage, romaine and snow peas in a bowl
and toss with enough of the vinaigrette to coat the salad nicely.
PRESENTATION
Arrange the reserved Napa cabbage leaves around the edge of a large
serving plate. Mound the salad in the center and sprinkle it with the
sesame seeds.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
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