FG_FoodProc Manual2 7/7/06 3:54 PM Page 55
Hot Chinese Mustard Sauce
Chinese mustard is fiery hot, so I moderate its power by creating a simple sauce which can be used in all sorts of ways. My favorite is with spring rolls. (See separate recipe in Appetizers, Salads & Entreés section)
Makes 1 1/2 cups
INGREDIENTS
2 tablespoons Chinese dry mustard (or Colman’s English Mustard Powder)
2 teaspoons water
2 tablespoons rice wine vinegar 1/4 cup pickled ginger liquid Juice of 1 lemon
Pinch of turmeric
1 tablespoon sugar
1 tablespoon chili oil
1 tablespoon Asian sesame oil
1 cup peanut oil
METHOD
1In your food processor with the Emulsifying disc attached, combine all the ingredients except the peanut oil. Pulse until well blended. Turn processor on and slowly add the peanut oil until emulsified. Set aside until needed. This can be prepared up to 1 week ahead.
Recipe courtesy Wolfgang Puck
Caesar Vinaigrette
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed Scant cup peanut oil
1/3 cup
1/4 cup freshly grated Parmesan Kosher salt
Freshly ground black pepper
METHOD
1Using a whole egg rather than just egg yolks results in a lighter Caesar dressing that comes together more easily.
2In your food processor fitted with the Emulsifying disc, add egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly pour in the oils to emulsify. Stir in the cheese and season with salt and pepper.
3Refrigerate in a covered container. When ready to use, whisk or shake the container.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)
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