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Ask a Foodie: How to Make Latkes Without Eggs


Flaxseed and water can make a vegan egg substitute.

Q. I want to make latkes for Hanukkah, but I want a vegan version. So, what do I use for a binder instead of egg?     — Jane

A. An easy vegan egg replacement can be made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water in a food processor until thick and creamy, according to Mahuram’s Eggless Cooking. This will keep up to 1 week in the refrigerator in an airtight container.

Give it a try in this recipe from Bohanan’s. And Happy Hanukkah.

If you have a question for Ask a Foodie, e-mail info@savorsa.com.

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Make Your Own Mayonnaise in Minutes


“Treat yourself once in a while to homemade mayonnaise prepared in a food processor. This simple version is delicious and light – and it takes about 5 minutes to whip up. It will keep about a week, but mine usually vanishes before that,” Judith Jones writes in “The Pleasures of Cooking for One.”

Mayonnaise

1 large egg
½ teaspoon Dijon mustard
Juice of ½ lemon
Salt, to taste
About ¾ cup light extra-virgin olive oil

Spin the egg, mustard, a few drops of lemon juice, and a small pinch of salt in the food processor long enough to blend well. With the machine going, pour the olive oil in, a few drops at a time to begin, then in a steady stream. When the mayonnaise has thickened and you have used up almost all of the oil, taste and adjust: You will need several drops more lemon juice and a little more salt, and perhaps, if the sauce doesn’t seem thick enough, a little more olive oil blended in. That’s it.

Variations: If you don’t have a food processor and want to make the mayonnaise by hand, use just the egg yolk instead of the whole egg. Drop the yolk in a small shallow bowl and beat constantly with a fork in one hand as you slowly add the olive oil, in droplets at first, then in a steady stream, until thickened.

[amazon-product]0307270726[/amazon-product]To make a simple version of a Pistou Sauce that’s particularly good with bouillabaisse or swirled into a vegetable soup, or added to a green sauce, smash, remove the peel from, and chop fine 2 fat garlic cloves. Sprinkle a large pinch of salt on top, and mash with the flat of your knife until you have a paste. Stir that in about ½ cup of your mayonnaise. Mix in the about a quarter of a large red bell pepper, roasted, peel removed, and cut into small dice (or use a roasted pepper from a jar), and season with a large pinch of sweet paprika and a small pinch (at least that’s all I like) of hot pepper flakes. Taste and adjust the seasonings to your liking.

From “The Pleasures of Cooking for One” by Judith Jones

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Béarnaise Sauce: Variation on Elegant Hollandaise


When you make a basic Hollandaise, but add the flavors of fresh tarragon, shallot, tarragon vinegar, a pinch of black pepper and maybe even a bit of spicy cayenne pepper, the sauce turns from rich-but-tame to rich-but- piquant.

Béarnaise sauce is often used as a topping for filet mignon or grilled lamb. But, it’s also delicious and decadent  on top of poached eggs. Use in place of Hollandaise for eggs Benedict, for instance. Or, put it on poached or roasted salmon or sliced duck breast.

The recipe that follows is adapted from French chef Anne Willan’s recipe for Hollandaise sauce, in her book  “Cook it Right” (Reader’s Digest, $29.95).

Béarnaise Sauce

1 cup butter (2 sticks)
1/2 cup tarragon vinegar or white wine vinegar (or mixture of the two)
1 tablespoon fresh chopped tarragon plus 1 teaspoon, divided use
2 teaspoons minced fresh shallot
4 egg yolks
Pinch salt
Pinch black pepper
Juice of half a lemon
Pinch red (cayenne) pepper, if desired

Put butter in a small, heavy-bottomed pan to melt on the stove slowly. Skim off the white foam that collects on top and discard.

In another small pan put the tarragon vinegar, 1 tablespoon of the fresh chopped tarragon and the shallot. Turn the heat on medium-low and let the liquid reduce by about half. Strain this mixture, reserving 4 tablespoons of the seasoned vinegar. If you don’t have 4 tablespoons of liquid, add some water to it.

Set the melted, clarified butter off to the side of the stove and put a ladle into it. Next to the butter, on the counter, put a thick dishtowel.

Put a pan of water on the stove and bring to a simmer.

In a steel bowl that will fit just a little ways down into the pot of water, whisk together the 4 egg yolks with the 4 tablespoons of the tarragon vinegar liquid until the eggs are frothy and light in color. Now, put the bowl over the simmering water in the pot, and whisk vigorously to form a mousse that is creamy and thick enough to hold a ribbon train for 3 seconds.  Just 3-4 minutes or so, no more.  Don’t let the bottom of the bowl touch the hot water, or the eggs will cook too quickly.

When the eggs are thick, but not curdling, take the bowl off the water bath and put it on the dishtowel to steady it while you whisk in the butter. Pour the butter in with the ladle, slowly, a little at a time, whisking the sauce as you go. When the sauce is incorporated into the eggs, add the lemon juice along with the rest of the chopped fresh chopped tarragon and pinch of cayenne, if you wish, and whisk some more.

Set aside in a warm place for a few minutes, but use as soon as you can.

Makes 1 1/2 cups sauce.

Adapted from Anne Willan, “Cook it Right”

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