French Onion Ranch

Crème Frâiche, Siberian Sturgeon Caviar, Chives

Chef Timothy Malloy of Chezchez | San Francisco

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Adapted by StarChefs | november 2022

INGREDIENTS:

Mayonnaise:
Yield: 3 quarts
1 cup egg yolks
6 cups neutral oil
½ teaspoon cayenne pepper

French Onion Ranch:
129 grams granulated onion
48 grams garlic powder
1 ¾ cups buttermilk
Black pepper
Salt

 To Assemble and Serve:
1 ½ tablespoons crème frâiche
10 grams Siberian sturgeon caviar
Minced chives

METHOD:

For the Mayonnaise:
Heat the water bath of an immersion circulator to 151°F. In a vacuum bag, seal egg yolks. Cook sous vide 1 hour 20 minutes.  In a food processor, add yolks and cayenne. Turn on low speed and stream in half of oil. Add ¼ cup water and remaining oil until completely emulsified. Add an additional ¼ cup water, or more, until desired consistency is reached. Reserve.

For the French Onion Ranch:
In a bowl, combine 1¼ quarts Mayonnaise, onion, garlic, and buttermilk. Season with salt and pepper to taste.

 To Assemble and Serve:
Transfer French Onion Ranch to a small serving bowl. Spoon crème frâiche over top; garnish with caviar and chives. 

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