Harvard SEAS lecture 10/17/11, Nandu Jubany and Carles Gaig

(Nandu is on the right; Carles Gaig is on the left.)

It was a quiet evening for a SEAS lecture tonight. I think the room was only 2/3rds full. I suppose it’s because the guest speakers were Nandu Jubany and Carles Gaig, both Spanish chefs without the fame of Jose Andres or Grant Achatz. I say “if you didn’t make it to the lecture, your loss.”

I missed out on Nandu Jubany last year and regretted it. I heard whisperings of his delicious garlic aioli, and when I heard he was returning this year, I was determined to show up.

Recipe #1, from Jubany, milk mayonnaise
**Important – the temperature of your ingredients should be the same.** (since this is a mayo, room temp or slightly colder temps are fine)
300g milk
700g neutral flavored oil (Jubany used sunflower oil)
10g minced chives
10g minced parsley
15g wasabi powder
For hardware – immersion blender and a tall enough container

Throw everything together into your container. In short bursts on low, turn the immersion blender on and off. Gradually, let the immersion blender stay on. Then, you can set it on a higher speed, and slowly move the immersion blender up and down. You want to incorporate the un-blended ingredients sitting at the top at a controlled pace into the blended ingredients at the bottom. When everything is successfully blended, you are done. Continue reading