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Raw egg recipes




The house mayonnaise that Charles Reeves from the Penny Cluse Cafe in Burlington, Vt. makes,uses raw egg. (AP Photo/Larry Crowe)

The house mayonnaise that Charles Reeves from the Penny Cluse Cafe in Burlington, Vt. makes,uses raw egg. (AP Photo/Larry Crowe)

Charles Reeves, chef and owner of Penny Cluse Cafe in Burlington, Vt., uses this mayonnaise on sandwiches. He also uses raw eggs in the base for sauces and dressings. To turn this recipe into an aioli, stir in 1/2 cup of minced roasted garlic.

PENNY CLUSE CAFE HOUSE MAYONNAISE

Start to finish: 5 minutes
Makes 3 cups

6 tablespoons lemon juice
1 large egg
1 large egg yolk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 1/2 cups canola oil

In a food processor or blender, combine the lemon juice, whole egg, egg yolk, mustard, salt and white pepper. Process until blended, about 10 seconds.

With the processor or blender running, slowly drizzle in the canola oil and process until emulsified, about 45 seconds. Refrigerate in a covered container for up to 5 days.

This tangy, spicy sauce is used at Penny Cluse Cafe in Burlington, Vt., for among other things topping the “Ham Randy,” a grilled sandwich made with locally produced ham, cheddar cheese and tomatoes.

PENNY CLUSE CAFE ROCKET SAUCE

Start to finish: 5 minutes
Makes about 3 cups

1/3 cup white vinegar
2 tablespoons chopped jarred jalapenos
1 large egg
1 large egg yolk
1 tablespoon chopped garlic
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
2 cups canola oil

In a food processor or blender, combine the vinegar, jalapenos, whole egg, egg yolk, garlic, mustard, salt, white pepper and cayenne pepper. Process until blended, about 10 seconds.

With the processor or blender running, slowly drizzle in the canola oil and process until emulsified, about 45 seconds.
 


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