Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education : Recipes and Techniques from Cooking
Celebrated chef, teacher, and cookbook author James Peterson presents more than fifty recipes for sauces, salsas, and chutneys from Cooking, his classic guide for home cooks. Covering a comprehensive range of sauces--including Bordelaise, Pesto, Rouille, Barbecue, Ponzu, Tropical Fruit Salsa, and more--Peterson teaches the fundamentals of making delicious and approachable sauces that will enhance your kitchen repertoire. These versatile recipes punch up any dish, including meat, fish, pasta, sandwiches, and vegetables. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen.
In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, recipes and techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone's digital library, and cooks both new and experienced will appreciate Peterson's relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.
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Ten Speed Press
April 09, 2012
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Excerpt from Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education by James Peterson
Mayonnaise is one of the most underrated sauces. Most of us get it out of a jar and forget how much better a simple homemade mayonnaise is, and how versatile mayonnaise is as a medium for flavors and as the base for salsa-like sauces.
Made by working oil slowly into egg yolks, homemade mayonnaise intimidates beginning cooks because it can separate if you don't approach it right. Directions are overly complicated with warnings about this and that. If you add the oil to the egg yolks too quickly, especially at the beginning, the mayonnaise won't pull together and the yolks and oil will stay separate. The mayonnaise can also separate if you let it get too thick and the particles of emulsified oil are forced together (see emulsions).
You can make mayonnaise by hand-usually the easiest method if you are just making a small amount-or in a food processor or blender. Once you have made a basic mayonnaise, you can flavor it easily.
Classic basic mayonnaise calls for both mustard and lemon juice, but you can leave out the mustard or use vinegar instead of the lemon juice.
Makes 1 cup
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup vegetable oil
To make the mayonnaise by hand, in a bowl, whisk together the egg yolks, mustard, and lemon juice until blended. Spoon about 1 tablespoon of the oil into the egg yolks next to the side of the bowl. Using a whisk, and working from the side opposite the oil, whisk to incorporate the oil a small amount at a time by moving the whisk in circles and taking a little of the oil with each turn. It should take about a minute to work in the first tablespoon, and 30 seconds each for the subsequent tablespoons. (You can also add the oil drop by drop, but this is tedious.) Repeat until you have incorporated 4 tablespoons of the oil and the mixture is emulsified but has not yet thickened, and then start working in the oil in larger amounts. If the mayonnaise starts to look stiffer than bottled mayonnaise, add 1 to
2 teaspoons water. Season with salt and pepper.
To make the mayonnaise in a blender or food processor, combine the egg yolks, mustard, and lemon juice in the blender or processor container and process briefly to blend. Then, with the motor running, add the oil in a thin, steady stream. If the mayonnaise gets too stiff to turn with the blades, add 1 to 2 teaspoons water to thin it. Transfer to a bowl and season with salt and pepper.