Tag Archives: butteraise

Decadent dinner, aioli recipe

19 Apr

Beef kebab prepped by New Seasons and (rather unsuccessfully) broiled by me. Steamed asparagus. And herb-shallot butter aioli, recipe bellow.  

Herb-Shallot Butter Aioli

  • 1 whole egg, fresh and from a trusted source
  • Juice of one lemon
  • Small lobe of shallot
  • A few sprigs fresh marjoram
  • Dash each salt, paprika, mustard powder
  • 2 sticks butter
  • 1/4 c olive oil
  1. Melt the butter and let cool briefly. 
  2. Meanwhile, put the first five ingredients in the base of a tall, narrow container. 
  3. Pour the butter carefully into the container, leaving a distinct layer of everything else. 
  4. Similarly, add the oil. 
  5. Let stand 15 minutes. 
  6. Immerse a stick blender so the blades are at the bottom of the container. Pulse several times until a pale emulsion starts to form. Slowly move the blender up and down until fully blended. 

I suggest you let this cool before serving, otherwise it’s runny as seen here. Put in a pint mason jar and refrigerate. Use within the week. 

If after refriegrating it’s still too runny, blend in more olive oil a tablespoon at a time.   

Today’s Decadent Breakfast Salad

4 Jun

The garden greens are in full swing, so it’s nothing but salads for the next few weeks if we want to keep up. This morning I’m doing my part by eating a lovely salad of arugula, butteraise, blanched almond slivers, chopped up hard-poached eggs, and shredded nice aged Parmesan cheese. It’s quite nice!

Butteraise or: How I Learned to Stop Worrying and Love Saturated Fat

20 Mar

I love mayonnaise, but I hate that if I want to buy mayonnaise I have to settle for something made from non-paleo fats. I’ve tried my hand at making mayo a couple of times and been semi-successful. I made a nice walnut oil mayonnaise a few years ago, but that quickly becomes prohibitively expensive, even if you mix the walnut oil with olive oil. A pure olive oil mayo is bitter and weird. So what’s a cavegirl to do? How do we make cavemanaise? (Eh? Eh? Pretty good, huh?) I settled on a solution the other morning after I mixed up a batch of hollandaise — why not make mayonnaise from butter?

So I did.

And it is GREAT. Like, “Uh I think I ate three sticks of butter today” great. I don’t care. I regret nothing. Butter is not a strictly paleo food, but to quote Mark Sisson: “…grain-fed butter is still a better option than conventional cooking fats, like vegetable oil or margarine.” Plus, butter is goddamn delicious. Butteraise is the perfect sauce for vegetables and meats — I ate it with artichokes, put it over my wilted kale, mixed a little hot sauce into it and smeared it on chicken breast, and I’ll probably use some as a base for a chicken salad. I also want to try butteraise on steak tartare — I think that would be a perfect combination.

I used a stick blender (aka immersion blender) to make this. I’ve tried the immersion blender method before and this is the first time I’ve gotten it to work. I’m not positive I know what I did differently this time, but the basic idea is you use a narrow container (it should be almost exactly the same diameter as the end of your stick blender), layer the ingredients, and, starting at the bottom, slowly and carefully pulse until it all emulsifies. Here’s a video.

Here’s the recipe:

Ingredients:

  • 3 egg yolks
  • 2 sticks of butter, melted and cooled
  • 1 T lemon juice
  • 1 T water
  • pinch of salt
  • 1/2 tsp powdered mustard

Method:

  1. Put the egg yolks into your narrow container. Add the liquids and spices.
  2. Very slowly, pour the butter in, trying as much as possible to get it to float in a single layer above the other ingredients.
  3. Let stand for 15 seconds.
  4. Submerge the head of the blender until it rests on the bottom of the container.
  5. Pulse several times until you can see a distinctive white layer on the bottom around the stick blender blades.
  6. Slowly draw the blender up through the rest of the butter, continuing to blend. I felt like I was using the blender like a plunger, slowly going up and down.
  7. When the emulsion is complete, transfer your butteraise to a container and refrigerate it.

All homemade mayonnaise should be eaten within at most a week of making it, and be mindful of the fact that it contains raw egg.

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