Favoreats
Favoreats LLC
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INGREDIENTS
2
large egg yolks, at room temperature
1/2 tsp
kosher salt
2 tbsp
very cold water
1 tsp
Dijon mustard
2 tbsp
lemon juice
1 1/2 cups
vegetable oil, refrigerator cold
PREPARATION
1
. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2
. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3
. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
2 cups
Makes
Recipe by Emily Gennis
INGREDIENTS
2
large egg yolks, at room temperature
1/2 tsp
kosher salt
2 tbsp
very cold water
1 tsp
Dijon mustard
2 tbsp
lime juice
1/2 tsp
ground cumin
1/2 tsp
ground curry powder
1 1/2 cups
vegetable oil, refrigerator cold
PREPARATION
1
. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2
. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3
. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
2 cups
Makes
Recipe by Emily Gennis
INGREDIENTS
2
large egg yolks, at room temperature
1/2 tsp
kosher salt
2 tbsp
very cold water
1 tsp
Dijon mustard
2
large garlic cloves, crushed
2 tbsp
lemon juice
3/4 cup
vegetable oil, refrigerator cold
3/4 cup
extra virgin olive oil, refrigerator cold
1/4 cup
chopped herbs (we used chives, dill, parsley, and tarragon)
PREPARATION
1
. Combine all ingredients except the oils and herbs in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2
. While the food processor is still running, add both oils at the same time in a very slow, steady stream. It should take about a minute to add all of the oil.
3
. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed.
4
. Unplug the food processor, then add the chopped herbs and mix everything together with a rubber spatula. Store in an airtight container in the refrigerator for up to 2 weeks.
2 cups
Makes
Recipe by Emily Gennis
INGREDIENTS
2
large egg yolks, at room temperature
1/4 tsp
kosher salt
1 tbsp
Sambal Oelek (or your favorite hot sauce)
2 tbsp
very cold water
1 tsp
Dijon mustard
2 tbsp
lemon juice
1 1/2 cups
vegetable oil, refrigerator cold
PREPARATION
1
. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2
. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3
. When all of the oil is incorporated, the mixture should be thick and emulsified. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
2 cups
Makes
Recipe by Emily Gennis
INGREDIENTS
2
large egg yolks, at room temperature
1/2 tsp
kosher salt
2 tbsp
very cold water
1 tsp
Dijon mustard
2
large garlic cloves, crushed
2 tbsp
lemon juice
3/4 cup
vegetable oil, refrigerator cold
3/4 cup
extra virgin olive oil, refrigerator cold
PREPARATION
1
. Combine all ingredients except the two oils in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2
. While the food processor is still running, add both oils at the same time in a very slow, steady stream. It should take about a minute to add all of the oil.
3
. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
2 cups
Makes
Recipe by Emily Gennis
INGREDIENTS
2
large egg yolks, at room temperature
1/2 tsp
kosher salt
2 tbsp
very cold water
1 tsp
Dijon mustard
2 tbsp
lime juice
1 1/2 cups
vegetable oil, refrigerator cold
2 tbsp
thinly sliced scallion greens
PREPARATION
1
. Combine all ingredients except the oil and scallions in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.
2
. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3
. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed.
4
. Unplug the food processor, then add the scallions and mix everything together with a rubber spatula. Store in an airtight container in the refrigerator for up to 2 weeks.
2 cups
Makes
Recipe by Emily Gennis
INGREDIENTS
2
large egg yolks, at room temperature
1/2 tsp
kosher salt
2 tbsp
very cold water
1 tsp
Dijon mustard
3 tbsp
white miso paste
1 tbsp
sugar
2 tbsp
rice wine vinegar
1 1/2 cups
vegetable oil, refrigerator cold