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Classic Rice Beef Stock +++fggt98b

A home-style Classic Rice Beef Stock +++fggt98b made with Fresh Lemon Juice, Italian Olive Oil, and Rice Beef Stock. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2
• 1
• 1/2 cup

Method (preview)

1. 1

   S.

2. 2

   POST OAK, HOUSTON PULIGNY-MONTRACHET, 1977 OR 1978 1.

3. 3

   Place beef in freezer until firm and in half frozen.

4. 4

   Slice as thinly as possible.

5. 5

   Refrigerate until needed.

6. 6

   Make mayonnaise by preferrred method, or: place egg yolk in mixing bowl and add mustard, salt and pepper to taste.

7. 7

   Add lemon juice.

8. 8

   Start beating with a wire whisk or electric mixer and gradually add oil, bit by bit, until sauce begins to thicken, beating constantly.

9. 9

   As mixture thickens, the oil may be added a little faster.

10. 10

    Place shallots in cheesecloth and run under cold water.

11. 11

    Squeeze to extract as much moisture as possible.

12. 12

    Add shallots to the mayonnaise.

13. 13

    To make the sauce- Stir Worcestershire, a dash of pepper sauce, capers and beef stock into mayonnaise.

14. 14

    Make a little over 1 cup.

15. 15

    Arrange overlapping slices of beef on plates and top with a spoonful of the sauce.

16. 16

    It should be very cold and partially frozen.

17. 17

    If completely frozen it may become mushy and unpalatable in texture.