saucey sunday

"(bair-naz) - It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish."
via whats cooking in america


Ingredients
* 2 tablespoons tarragon vinegar
* 2 tablespoons dry white wine
* 1/4 cup very finely chopped shallot
* 1/4 teaspoon ground black pepper, more if desired
* 1 tablespoon finely chopped tarragon leaf
* 3 large egg yolks
* 1 tablespoon water
* 1/2-3/4 cup unsalted butter, very soft (I've always used 1 1/2 sticks)
* coarse salt
* pepper, if desired
* lemon juice, if desired

Directions
1. Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
2. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
3. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
4. Whisk until thick and pale, about 2 minutes.
5. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
6. To moderate heat, frequently move pan off burner for a few seconds, then back on.
7. As they cook, the eggs will become frothy and increase in volume, then thicken.
8. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
9. By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
10. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
11. Continue incorporating butter until sauce has thickened to consistency desired.
12. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
13. Add a few droplets of lemon juice if necessary.



via recipe zaar

food fun!

40 extraordinary examples of edible art
thanks russ!

tom tom magazine

"Tom Tom creates a community for these women by way of their sleekly-designed quarterly, now on its second issue, covering everything from current fashion to signal processing and drum techniques."

love.
via coolhunting

Graphic Design + TV = LOVE

My friend Heather sent me this great site blanka. Thanks HK!

saucey sunday

"Aioli is a zesty garlic mayonnaise that's used as a sauce, most often for seafood and shellfish, although it's also great on green beans and potatoes. It's made by slowly whisking oil into egg yolks and garlic, but health concerns about the safety of raw egg yolks have many chefs starting with commercial mayonnaise, which is made from pasteurized egg yolks. This eHow explains both ways, and will make just over a cup of aioli."


Things You'll Need:

* 3/4 cup olive (not virgin) oil
* 3-5 garlic cloves
* 1/2 tsp salt
* 1 lemons
* 3 egg yolks
* 1/4 tsp white pepper
* 1 tbsp Dijon mustards
* 1 tsp white vinegar
* 1 tsp white vinegar
* 3 egg yolks
* 1 tbsp Dijon mustards
* 1/4 tsp white pepper
* 3-5 garlic cloves
* 3/4 cup olive (not virgin) oil
* 1/2 tsp salt
* 1 lemons


Step 1
Puree, mash or mince the garlic as finely as possible and add it to the olive oil. If you have a small food processor or blender, the two can be blended together.

Step 2
Place the egg yolks and mustard in a medium mixing bowl and whisk together for two minutes.

Step 3
While steadily whisking the yolks, begin to drizzle in the oil in a very thin, steady, slow stream.

Step 4
The yolks and oil will begin to come together. When about half the oil is in, and the mixture is beginning to resemble mayonnaise, add the vinegar and salt and pepper.

Step 5
Whisk together, then continue to drizzle in the oil while whisking. Stop before you've used all the oil.

Step 6
Squeeze in a little lemon juice, stir it in well, then taste. If it needs more salt, lemon juice, pepper or garlic oil, add it now and whisk it in until it tastes right. It should be thick and creamy, not overly garlicky, with none of the other flavors too strong.

via ehow

the sketchbook project

gallery showing February 19-21 at the Art House, Brooklyn

melangerie inc

Check out Melangerie on Etsy!