Food Recipes UK
Garlic & Saffron Mayonnaise! #shorts
Gordon Ramsay shows how to make Garlic & Saffron Mayonnaise from scratch!
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Season 6, Episode 13: Gordon visits Greek restaurant Yanni’s in Seattle, where he clashes with defiant owner Peter, a chef who is so set in his ways that he hasn’t allowed any changes to his menu since the business opened in 1984. His own family are concerned that the restaurant is becoming trapped in the past, but Peter is determined to stick to his guns.
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Gordonâs spending his Sunday Funday by heading to the Exotics Racing Track in Las Vegas to see if he can out drive Zac Efron in a Ferrari 488. Zac Efron, youâve been warned!!
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When Gordon’s on a long drive there’s nothing like a drive-thru for some fun!
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It’s Ramsay Redemption time and this week Monti is redeeming a school lunch that Gordon Ramsay burned on Twitter! How will the this Southern Spin turn out?
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Recipe:
DIRECTIONS
Step 1
Preheat oven to 425° and line a sheet pan with parchment paper.
In a pint size mason jar, mix the vinegar into the heavy cream and seal
Shake it for 1 minute straight until it thickens. Congrats! You just made sour cream!
Step 2
Grate frozen butter in a food processor.
Toss together grated butter, flour, baking soda, and salt in a large bowl.
Chill in the freezer for 10 minutes.
Step 3
Take the flour and butter mixture out of the freezer and make a well in the middle.
Add the sour cream and mix JUST until a dough forms. You want a sticky, wet dough. If the dough is too dry, add a few more tablespoons of heavy cream.
Step 4
Lightly flour your work surface and put your dough on it.
Sprinkle flour over the top of the dough.
Lightly flour your rolling pin and roll the dough into a 9X5-inch rectangle that is about 1 inch thick. The shortest sides of the rectangle should be the left and right sides.
Fold the dough over each other in thirds, like a business letter. Roll the dough lightly again into a 9 x 5-inch rectangle and repeat the letter fold 5 times total.
Cover the dough with plastic wrap and let it firm up in the fridge.
Step 5
Roll the dough out lightly until it is ½ an inch thick.
Dip a 2 1/2-inch round cutter into flour, and punch straight down.
Re-roll scraps, and make more rounds.
Line the rounds up on your sheet pan so their sides touch.
Brush the tops with a touch of heavy cream.
Step 6
Bake for 10 to 15 minutes, until they are a golden brown.
Brush the tops with melted butter.
TIPS FOR BISCUIT PERFECTION
#1 KEEP IT COLD
Biscuit dough is just like revenge. Itâs a dish best served cold.
Keep your bowl and the flour in the fridge until just before mixing. Keep the butter in the freezer until itâs time to grate it into the flour.
#2 DONT MESS WITH IT TOO MUCH
When you mix the ingredients together, do it with the least amount of stirring possible to keep gluten from forming. That way when people bite into the biscuit, they donât chip a tooth. Ainât nobody got time for that.
#3 MAKE IT FLAKY
Being a flake is bad for internet dating but AMAZING for biscuits.
To get the flakiest biscuits ever, roll the dough out gently without pressing down too much. Your hands are hot, keep them away from the dough.
#4 DONT GET IT TWISTED
When itâs time to cut your biscuits, dip the cutter in flour so it doesnât stick to the dough. Then punch straight down, DONâT TWIST. Twisting dough keeps it from rising.
#5 TOGETHER WE RISE
Put the biscuits on your sheet pan so their sides touch. They help each other rise.
GRAVY
TOOLS
Large, heavy-bottomed saucepan (rounded sides)
Wooden Spoon with a flat edge
Slotted Spoon
Whisk
INGREDIENTS
12 ounces pork sausage
3 tablespoons all-purpose flour
2 cups whole milk
Salt TT
Black Pepper TT
Chives, sliced on the bias for garnish
DIRECTIONS
Step 1
Place a large saucepan over medium-high heat.
Chop up the sausage into small dice.
Brown the sausage. Donât stir it too much. The brown stuff stuck to the pan is called fond and thatâs exactly how you should feel about it. Itâs a flavor gold mine!
Once the sausage has cooked through, remove it from the pan with a slotted spoon and set aside.
Step 2
Lower the heat to medium and scrape the bottom of the pan with the flat edge of a wooden spoon to remove all the brown spots.
Sprinkle in the flour.
Whisk until the flour has soaked into the fat and continue to cook until you can no longer smell raw flour (about 1 minute).
Step 3
Add the milk to the pan in a small stream, whisking constantly. Donât stop stirring until the gravy thickens, about 5 to 7 minutes. Work your whisk into the round sides of the saucepan to unearth any trapped flour and keep the gravy from getting lumpy.
When the gravy is thick and glossy, add the sausage back into it and stir to incorporate. Add salt and pepper to taste. If the gravy has thickened too much, thin it with a little milk, until itâs the right consistency.
TO SERVE
Slice biscuits in half and place the biscuit bottom on the center of a plate.
Pour about â cup of gravy on the top.
Garnish the gravy with sliced chives.
Lean the biscuit top over the gravy at an angle.
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@anirudh7150
January 25, 2024 at 6:06 pm
Cameraman making the most of zoom to justify his overpays đ
@onedelish
January 25, 2024 at 6:06 pm
yummy love this !
@boundariessetinstone5893
January 25, 2024 at 6:06 pm
Wait isnât eating raw egg dangerous
@joshdowner6895
January 25, 2024 at 6:06 pm
In my world. If it's steaming. That's hot not warm
@ghostc.t.k.3688
January 25, 2024 at 6:06 pm
https://drive.google.com/file/d/11MnblYiKI8JTYN1CiAHSZec2MCakl_zo/view?usp=sharing
@ghostc.t.k.3688
January 25, 2024 at 6:06 pm
https://drive.google.com/file/d/1Hho5heNIb99YUlNBBmVvJkklfo3hWl2b/view?usp=sharing
@ghostc.t.k.3688
January 25, 2024 at 6:06 pm
https://drive.google.com/file/d/1T0FSLNDhGPIn5pIEh1_DKT0ffC7z6eK3/view?usp=sharing
@lilyr5279
January 25, 2024 at 6:06 pm
Mayonnaise is raw egg yolks?!?! 𤯠TIL! đâ¨
@nicolenelsen3858
January 25, 2024 at 6:06 pm
"This spice is the most expensive spice in the world.."
Oh wow! I bet everyone will be using this!
@skjervenfamily8066
January 25, 2024 at 6:06 pm
Bozo
@helenresgonia3358
January 25, 2024 at 6:06 pm
WHERE'S THE LAMB SAUCE!
@Nightmare13163
January 25, 2024 at 6:06 pm
Good
@jegut3982
January 25, 2024 at 6:06 pm
My mom's going to be a chef she has good food so please please don't bother her
@city7919
January 25, 2024 at 6:06 pm
All that saffron for a mayo đł Here it's about 10âŹ/G. With the actual prices of moutarde de Dijon and oil, plus an organic lemon, it will cost 20⏠for half a liter of mayo ! I'll give it a try with less saffron. I'm afraid it's too tasty for me.
@PatilAdi
January 25, 2024 at 6:06 pm
Wtf that much saffron lasts 6 months in my house
@vscsxescveszadwcgdcdqfh5dd996
January 25, 2024 at 6:06 pm
Please tell me why I read that as "Gordon and Saffron Mayonnaise"
@TouhouNazrin
January 25, 2024 at 6:06 pm
Thanks Gord, I think I'll stick with Kewpie Mayo.
@oksalbright
January 25, 2024 at 6:06 pm
Always wondered if I could grow my own crocus and harvest saffron myself, or is it a special breed of the crocus.
@cokehagias4316
January 25, 2024 at 6:06 pm
How you pasteurized the eggs? Only with the lemon? Don't think that this is possible. Isn't it?
@AngelinaCruz357
January 25, 2024 at 6:06 pm
Beautiful đ đ
@devilfish3034
January 25, 2024 at 6:06 pm
Im convinced guy is full of shit
@user-oq4qt4yx9q
January 25, 2024 at 6:06 pm
đĽđĽđĽâ¤â¤â¤â¤đ˛đ˛đ˛đ˛đĽđĽđĽ
@quickreviews8248
January 25, 2024 at 6:06 pm
Jesus loves you â¤ď¸â¤ď¸â¤ď¸
Give your life to Christ before it is too late đđđ
@cgilleybsw
January 25, 2024 at 6:06 pm
What would we use this mayo for? I see burgers listed below…
@mattmodena8299
January 25, 2024 at 6:06 pm
Why put inflammatory striped omega 6 vegetable oil?
@jesterofdimensionz
January 25, 2024 at 6:06 pm
"how to make mayonnaise*
"ADD MUSTARD*
@ttjoker4
January 25, 2024 at 6:06 pm
Alright i wanna try this recipe let me go out and buy some saffr⌠never mindâŚ
@Laucron
January 25, 2024 at 6:06 pm
Bruh you can season rice with two of those little shits and the man dropped a whole spoon for a dipping bowl of mayonnaise
@mikaelaaton9217
January 25, 2024 at 6:06 pm
Looks good.
I got eggs, now all i need is the money.
@africangreydailylife
January 25, 2024 at 6:06 pm
Wow superbb very nice video dear friend great job great upload đ looking yummy recipe đ have a nice day stay connected thanks đ
@JLawL
January 25, 2024 at 6:06 pm
How to make $1200 mayonnaise.
@gayleridgway8233
January 25, 2024 at 6:06 pm
What are approximate measurements? How long is shelf life in refrigerator? My other homemade mayo is 3 weeks because of eggs
@RichyRich2607
January 25, 2024 at 6:06 pm
Now without eggs đ
@Simplyjordann
January 25, 2024 at 6:06 pm
Made from the dried hearts of children
@dicerice8093
January 25, 2024 at 6:06 pm
No one gonna comment that there was raw eggs in there?
@richermorin
January 25, 2024 at 6:06 pm
hed be cool if we could add these short stories in a playlist
@cornepeeters1584
January 25, 2024 at 6:06 pm
Nice,
Thx for the tip.
This weekend , ik Will try this.
Greets from holland
@Xevose
January 25, 2024 at 6:06 pm
gordon failed to mention one extra ingredient, re-morguaging your home.
@jmespoii
January 25, 2024 at 6:06 pm
Good day, Sir.
I have a question. I love cooking and inspire to be better. Disclosure: I do a lot of cooking by the numbers (recipes) and this helps me towards more independent and perhaps creative attempts.
The question. I've read quite a bit on meat and marinating. My take, is: because of the texture/composition of meat, marinades really do not penetrate and anything done is just surface. With that, does it make sense to marinate?
Thank you.
@Malix10xYT-Codm
January 25, 2024 at 6:06 pm
I have one idea I'm just a 9 year old and I love to cook but I need a hint what is the main thing you have to do to be a great chief
@loganrijmont8217
January 25, 2024 at 6:06 pm
The thumbnail though.
@tomash6805
January 25, 2024 at 6:06 pm
You don't need the saffron I used chives đ
@prashantgamingchannel9736
January 25, 2024 at 6:06 pm
Nice presentation chef like it
@ConstantlyDamaged
January 25, 2024 at 6:06 pm
The fuck? Is this a video for ANTS?!
Seriously, this is a damn postage stamp in the middle of my 4K screen. A 4K screen that is CHEAPER THAN THE INGREDIENTS YOU USED!
@MichaelSacamos
January 25, 2024 at 6:06 pm
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! â¤ď¸â¤ď¸â¤ď¸â¤ď¸â¤ď¸
@NotRandomGuy
January 25, 2024 at 6:06 pm
Thanks for the expensive idea Gordon, we don't hate you we're just jealous
@thefriendlybeast2613
January 25, 2024 at 6:06 pm
Soak in wurm wata proceeds to add boiling fucking water wth you doing Gordon?