BEST BREAKFAST UPPER EAST SIDE RECIPES

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COPYCAT HELLMAN'S BEST FOODS MAYONNAISE RECIPE



Copycat Hellman's Best Foods Mayonnaise Recipe image

One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier. In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream. Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 7

Nutrition Facts : Calories 90 calories

SIMPLE SCALLOPED POTATOES RECIPE | FOOD NETWORK KITCHEN ...



Simple Scalloped Potatoes Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
2 pounds russet potatoes, peeled and sliced 1/8-inch thick
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup skim milk
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/2 cup grated gruyere cheese (about 2 ounces)

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. 
  • Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.) 
  • Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves. 
  • Photograph courtesy Anna Williams

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