By: Lexi Elder
What does an emulsifier do?
Recipes Using The Egg As An Emulsifier
1. Cooked Blender Mayonnaise
2 EGG YOLKS
2 Tbsp. fresh lemon juice OR vinegar
2 Tbsp. water
1 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 cup olive oil OR vegetable oil
WHISK egg yolks, lemon juice, water, sugar, mustard, salt and pepper in small saucepan until blended.
Step 2:COOK over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. REMOVE from heat immediately; let cool 4 minutes.
POUR mixture into blender; cover. With motor running on high speed, ADD oil slowly, in a thin stream; blend until mayonnaise is thick and smooth. Turn blender off occasionally to scrape down sides with rubber spatula. REFRIGERATE, covered.
2. Hollandaise Sauce
3 EGG YOLKS
1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup (1 stick) firm cold butter, cut into 8 pieces
1/4 tsp. salt
1/8 tsp. sweet paprika
WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges.
STIR IN butter, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately.
STIR in salt, paprika and pepper. SERVE immediately.
3. Silver Dollar Corn Pancakes
2 Tbsp. vegetable oil
1 Tbsp. milk
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 can (7 oz.) whole kernel corn, drained well
BEAT eggs, oil and milk in large bowl until blended.
MIX cornmeal, flour, baking powder and salt in small bowl. ADD to egg mixture; stir just until dry ingredients are moistened. STIR IN corn.
HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. SPOON 1 Tbsp. portions of batter into skillet; cook until golden brown, turning once.