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By Root 2216 0

eggs, not just the yolks, for a lighter texture. Add the oil very slowly, literally drop by drop. This prevents the oil from overwhelming the egg yolks and produces a smooth, creamy spread. By varying the ingredients, you can create endless variations. Substitute a flavored vinegar such as tarragon or sherry for the lemon juice, or alter the flavor by trying different olive oils. Seasonings or chopped fresh herbs may be added to the mayonnaise after it is made.

1 cup light olive oil

1 cup canola oil

2 large eggs

¼ teaspoon dry mustard

¼ teaspoon coarse salt

2 tablespoons fresh lemon juice

1. Combine the oils in a large glass measuring cup. Place the eggs, mustard, and salt in the bowl of a food processor. Process until the mixture is foamy and pale, about 1½ minutes.

2. With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about ½ cup oil); do not stop the machine at this point, or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all the oil has been incorporated, slowly add the lemon juice. The fresh mayonnaise can be kept, refrigerated in an airtight container, for up to 5 days.

clarified butter

MAKES 1½ CUPS

1 pound (4 sticks) unsalted butter, cut in tablespoons

Place the butter in a small, deep saucepan over low heat. As the butter melts, 3 layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow it to gently simmer for 10 minutes to completely separate the layers. Remove from the heat, and let stand for 10 minutes, to allow the foam to solidify. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan and into a glass jar. Discard the milk solids. Refrigerate the butter in an airtight container for up to 3 weeks, or freeze until needed.

chinese five-spice powder

MAKES ¼ CUP

Though available prepackaged, homemade five-spice powder is far more pungent and flavorful than store-bought. Rub it on fowl, fish, and meat.

10 whole star anise

1 tablespoon whole Szechuan peppercorns

1 cinnamon stick

2 tablespoons whole fennel seeds

½ teaspoon whole cloves

1. Place all the ingredients in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes.

2. Combine all the ingredients in a mortar or a spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.

curry powder

MAKES ¼ CUP

Homemade spice mixtures are more aromatic than store-bought. Rub curry powder on poultry, lamb, and beef, or use it to flavor dips, marinades, and spreads.

2 teaspoons whole coriander seeds

1 teaspoon whole cumin seeds

½ teaspoon whole mustard seeds

1 teaspoon whole fenugreek seeds

4 small dried red chiles

1 teaspoon whole black peppercorns

10 fresh or dried curry leaves (optional)

½ teaspoon ground ginger

1 teaspoon ground turmeric

Place all the seeds together in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes. Combine all the ingredients in a mortar or spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.

basic marinade

MAKES ABOUT ½ CUP

See Salsas, Sauces, Dips, and More for recommended marinating times. If you marinate meat overnight in this marinade, omit the lemon juice and add it 2 hours before cooking.

1/3 cup extra-virgin olive oil

2 sprigs fresh rosemary, crushed

3 sprigs fresh thyme

3 large cloves garlic, peeled and smashed

Juice of 1 lemon

Pinch of freshly ground black pepper

Combine the oil, rosemary, thyme, garlic, lemon juice, and pepper; stir to combine. Unused marinade can be refrigerated in an airtight container up to 1 week. Discard marinade after using.

PASTRY

martha’s perfect pâte brisée

MAKES TWO 8- TO 10-INCH SINGLE-CRUST PIES OR ONE 8- TO 10-INCH DOUBLE-CRUST PIE

The