WEEK 8 (PRODUCE MAYONNAISE,MUSTARD,RELISH,COLD SAUCE AND DRESSING)

For week 8 we have learn about produce mayonnaise,mustard,relish,cold sauce and dressing.The chef has divided us into five groups. For mayonnaise each one must make mayonnaise. And for the mustard, relish, cold sauce and dressing each group must do one. After all we do platting.

MAYONNAISE

History

The word mayonnaise was not used for a dressing before the start of the 19th century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the dressing itself. At that point, the sauce was made with aspic or jelly, rather than an egg emulsion. 

INGREDIENTS

 √ 1 large egg yolk

√ 1 1/2 teaspoons fresh lemon juice

√ 1 teaspoon white wine vinegar

√ 1/4 teaspoon Dijon mustard

√ 1/2 teaspoon salt plus more to taste

√ 3/4 cup canola oil, divided

METHODS

• Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. 

• Whisk until blended and bright yellow, about 30 seconds.

1. • Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.
2. • Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). 
3. • Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
4. 

RELISH

A relish is a cooked and pickled product, made of chopped vegetable or fruit as a food item typically used as a condiment, in particular to enhance a staple.
INGREDIENTS
- hot dog
- burger

- onion

- vinegar

- salt

- sugar

METHODS

cooked, pickled condiments for plain foods

MUSTARD

Mustard is a condiment made from the seeds of a mustard plant white mustard yellow mustard or black mustard.The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.

PICTURE