These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.
We want to talk about mayonnaise – what it is, how it works and how to make it from scratch.
1 whole egg
2 egg yolks
300ml rapeseed oil
1/2 teaspoon of salt
1 tablespoon of lemon juice
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You just can’t buy good hollandaise like this ready made, so the ability to make it for yourself, at home, from scratch and with decent ingredients is a wonderful skill to have.
3 egg yolks
250g unsalted butter, fridge cold
For the reduction:
3 tablespoons of white wine vinegar
1 tablespoon of water
1 teaspoon of pink peppercorns (or black)
2 bay leaves
1 blade of mace
Salt to taste
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As the foundation for an amazing array of delicious sauces, white sauce occupies a special place in French culinary tradition, and in Western cooking in general. It’s also delicious and well worth knowing how to make.
Thin sauce:
25g plain flour
25g unsalted butter
600ml full fat milk
1/8 teaspoon of salt
Medium sauce:
25g plain flour
25g unsalted butter
300ml full fat milk
1/8 teaspoon of salt
Thick sauce:
50g plain flour
25g unsalted butter
600ml full fat milk
1/8 teaspoon of salt
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This recipe will make a pan sauce from cooking scallops, however you can make a pan sauce from cooking a variety of meats too.
6 scallops
Oil for cooking
200ml white wine
1 tablespoon of truffle honey
2 tablespoons of unsalted butter
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Stock is a near-perfect example of an essential cooking technique, which is what these tutorials are all about. Stock is all about creating flavour – transferring and concentrating it in liquid form.
This tutorial will then use the stock created to create a delicious soup.
Vegetable stock:
vegatbles
aromatics
water
Soup:
1 shallot, finely chopped
2 sprigs of thyme
1 teaspoon cumin seeds
1/4 teaspoon chilli flakes
1 stalk of lemongrass
1/4 teaspoon turmeric
1/2 teaspoon of ground ginger
2 carrots, roughly chopped
1 large parsnip, roughly chopped
Handful of goji berries (optional)
Squeeze of lemon
1 heaped teaspoon of honey
Garnish:
3 tablespoons of oil
2 cloves of garlic, finely sliced
4 leaves of sage, chiffonade
8 walnut halves, roughly chopped
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Learning to make a real kombu dashi will open the door to a whole range of dishes from Japanese and South East Asian cuisine.It is a kelp stock which is simple enough to make, and is also called ichiban dashi or ‘first stock’. It’s a fundamental technique in the Japanese culinary tradition, and a great place to start learning about the subject. For this session we will also show you how to make a broth with your dashi stock.
For the dashi stock:
900ml water
2 large strips of kombu
2 tablespoons Katsuobushi
Flavourings for the broth:
1 tablespoon of soya sauce
1 tablespoon of brown miso paste
1 tablespoon of creamed coconut
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