SC - Re: Talking More About Miracle Whip

[Korrin S DaArdain]

Here is a recipe that includes a home made Mayonnaise.

Korrin S. DaArdain
Korrin.DaArdain at Juno.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Lobster With Mayonnaise
	From TV Food Network, Two Fat Ladies Show #FL1C01
	1 lobster per serving
	1 egg yolk
	Dijon mustard
	Salt & Pepper
	Light extra virgin olive oil
	For 300ML/1/2 pint olive
	Oil/sunflower oil/ mixture of the two
	2 egg yolks
	Salt and freshly ground black pepper
	1 level teaspoon of Dijon
	Mustard
	Lemon juice/white wine
	Vinegar, according to taste
	Fill a pan with luke warm water and place it on a hotplate. Place
the lobster in the pan and cover. Once the water has come to the boil,
cook the lobster for ten minutes or until they no longer have any blue
hue and have turned a deep red-orange color.
	Remove the lobster from the pan and leave to cool. Once cool you
can prepare the lobster in the traditional manner: with a sharp knife
make an incision at the point where the head joins the body and cut down
the length of the lobster towards the tail. Make sure that you have cut
right the way through the body. Now turn the lobster 180 degrees and cut
from the original incision back through the head. With your fingers
gradually pry the shell apart so that it falls into two halves. Remove
the front claws and set aside. With your index finger pry the meat out of
the shell (trying to keep it in one piece, again working from the tail
upwards. Replace the meat in the shell (this process makes it easier for
your guests to keep their fingers clean) and repeat with the second half.
Using a cleaver or hammer crack both sides of the claws. Remove the
surrounding shell and extract the meat in a single piece. Arrange the two
halves of lobster on a plate together with the claw meat and serve with
mayonnaise, which you can make in the following way:
	Put eggs, mustard, pinch of salt, grinding of pepper and a small
squeeze of lemon juice/vinegar in a basin and beat well with a wooden
spoon or beater. Start adding the oil, drop by drop to begin with,
stirring all the time. When the mixture starts to emulsify you may add
more oil in steady dribblets but keep stirring until you get the required
jelly-like substance, which is the consistency that proper mayonnaise
should be. Finally test for more seasoning.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

________________________________________________________________
YOU'RE PAYING TOO MUCH FOR THE INTERNET!
Juno now offers FREE Internet Access!
Try it today - there's no risk!  For your FREE software, visit:
http://dl.www.juno.com/get/tagj.