France and Spain both claim to have invented Mayonnaise.
While it is debatable that a Spaniard from the city of Mahon came up with the idea of emulsifying egg yolks and oil, French is the merit to have turned this ingenious sauce into a worldwide success.

History apart, the real Mayonnaise is made only with egg yolks (and not with the whites and the yolks together, like someone may erroneously believe!) and the procedure is always the same, since more than 300 years.

Here’s the Authentic Recipe for Mayonnaise:

2 fresh egg yolks at room temperature, free-range are the best
1 tbsp of Dijon mustard
1 tbsp of white wine vinegar
250 ml of vegetable oil (8.45 US fl oz or 8.8 UK fl oz)
a pinch of salt
black pepper to taste

Now, the original procedure for making Mayonnaise did not involve using any stand mixers nor hand blenders, due to the obvious fact that electricity was not yet available.
However, for those that don’t want to struggle with a balloon whisk or prefer not to overload their muscles, we encourage to pick the best device technology has to offer.

We will give detailed instructions for the manual preparation and hints on how to do it with a stand mixer or a blender.

Place a big bowl on a kitchen towel. Put the egg yolks, vinegar, a pinch of salt, some pepper, a tablespoon of mustard and mix them together with a wide balloon whisk.

Once the mixture is smooth, keep on whisking and start adding the oil in a very fine stream, almost by drops at first. Adding the oil too quickly or whisking too blandly will prevent the two liquids from combining together.
Rapid whisking will disperse the oil in the mixture and slowly create an emulsion with the water mostly present in the vinegar. The lecithin in the yolks and the mustard will act as fat emulsifiers.

When the sauce becomes whiter and begins to thicken, you may increase the stream of oil.
This step might take as little as 2 to 5 minutes.

As soon as the consistency of your emulsion resembles that of Mayonnaise, you can add the remaining oil in a thicker stream, always whisking energetically.
You will know that the Mayonnaise is done when the texture of your sauce will become compact, and this will usually happen when you are about to pour the last drops of oil.

The differences between the manual procedure and the one done in a blender, or a stand mixer, are very little.

With the blender, you need to use the balloon whisk attachment and first mix the egg yolks with all the ingredients, apart from the oil.

Then, gradually increase the speed of the blender and start adding the oil, little by little. The rest of STEP 3 is the same.

With the stand mixer, the procedure is identical to the above.
Attach the wire whip or balloon whisk accessory and pour all the ingredients in the bowl, save for the oil.
Your hands are free and you can control your emulsion better than with a blender, especially if you are on your own.
Start with the lowest speed, blend the ingredients into a mixture, then increase the speed and start adding the oil.
High speed is crucial to incorporate the oil in the mixture and create the emulsion.

Equal for all the procedures: take a spoon, dip in the Mayonnaise and taste your sauce. In case it needs more flavour, you can always add salt, pepper, even lemon juice.

Your final Mayonnaise should taste great, appear glossy and feel rather firm to the touch.

Place it in a clean jar or a bowl, cover and place in the fridge.
It can stay there for up to 1 week.

Buen Provecho & Bon Appétit!

Sauté Café






Italian Pizza


Here’s the Authentic Recipe for Italian Pizza!

For the dough:

350 grams of all purpose flour (1.5 cups)
200 ml of water (1/2 cup + 1/3 cup)
1/2 tsp of salt
1 tbsp of extra virgin olive oil
6 grams of fresh yeast (0.2 oz)

For the base topping:

1 can of whole peeled San Marzano tomatoes, 400 grams or 14 oz
3 balls of fresh Mozzarella, about 100 grams each or 3.5 oz
Salt, to taste

Transfer the yeast and water at lukewarm temperature into a big bowl.
Mix them together with a spatula or a wooden spoon.
Once they are well mixed, start adding the flour, little by little.

Add a small amount first, mix with your spatula, and keep adding until the dough starts to form a ball. When you see that the dough becomes harder and harder, add the salt and the extra virgin olive oil and incorporate them.

At this point, the dough will be almost impossible to mix with the spoon or the spatula and you may transfer it into a kneading board, previously sprinkled with flour.
Knead the dough for approximately 10 minutes, until it incorporates most of the remaining flour. You may do this step either by hand or using a stand mixer.

Stop kneading when the dough does not stick to the hands so much and the flour is almost gone. If some of it remains, use later to sprinkle it on the board.
Put the dough back in the bowl, cover with cling film and leave to rest for 30 minutes.

When the gluten has relaxed, put the dough back on the kneading board and shape its mass into a ball.
To make one, rather big pizza, let’s say about 30×38 cms (12×15 inches) or even slightly bigger, the amount of dough is perfect already and you don’t need to divide it.
To make more than one pizza, divide the dough and just form smaller balls.
Work your big ball into a cylinder, so it will be easier to later stretch it into the rectangular shape of a baking tray.

You may place the balls of dough in individual containers or leave them on the kneading board, covered with a clean cloth.
Wait for 2 hours, or until they double in size.

In the meantime, start your wood-fire oven and prepare it for baking.
Cosindering not many have a traditional pizza oven at home, you can alternatively heat up your kitchen oven at 240°C or 475°F, gas mark 9.

Spread some oil on your baking tray, to prevent the dough from sticking to its surface.
Just before the 2 hours have passed, take a can of premium whole peeled tomatoes, ideally from San Marzano and with no citric acid as preservative, put the content in a blender and season with salt to taste.

Sprinkle the board with flour and work each of your balls in a circular motion to form a disc, stretching the dough evenly, to avoid any tearing.
Gradually stretch the cylinder with your knuckles or fingers, till you reach the desired dimension.

Use only your bare hands!
A rolling pin will not allow you to obtain a nice crust, since it will unnecessarily toughen the dough by squeezing out the air bubbles trapped in its texture.

Once the dough of your big pizza is extended almost to the size of your tray, simply transfer it there and stretch to its borders.

It is preferable not to fully stretch your round pizzas, so that you can transfer them on the baking tray, or on the metal peel, more easily and stretch them a bit further there.

Remember to make slightly taller edges along the rim of each pizza, so the toppings won’t fall out.

Dress the pizza bases with tomato sauce, generously cover with chopped fresh mozzarella and finish with your desired toppings.

Place the tray at the bottom of a ventilated oven, if possible, for 8-10 minutes. In case of the wood-fire oven, one pizza takes as little as 3-4 minutes to cook. Make sure you move the pizza with the metal peel to bake it evenly on all sides.
Once the bottom is slightly browning and the mozzarella is blistering, take the pizza out and let it rest for a minute, to avoid burning yourself.

An authentic Pizza Italiana has as few toppings as possible.
The fully flavoured Margherita con capperi shown in our pictures comes only with capers and fresh basil leaves, on top of tomato sauce and mozzarella.

Buon Appetito!

Sauté Café








American Cranberry & Orange Scones

Here’s the Authentic Recipe for the American Cranberry & Orange Scones!

Doses for 8 triangular scones:

3 cups of all-purpose flour (375g)
2 tsp baking powder (8g)
1 stick of cold butter (110g)
1 orange (zest and juice)
1 cup of dried cranberries (100g)
1/4 cup of sugar (56g)
1 cup of buttermilk (242g) – in case you can’t find buttermilk (for example, in Italy), mix 3 parts of milk and 1 of natural white yoghurt

Set your oven at 200°C or 400°F, Gas 6, ventilated if possible.

Mix well the flour and the baking powder, then sieve them together into a big bowl.
Take out the butter from the fridge and grate it, using a large hole grater, into the flour. Use your fingers to spread the flakes evenly and mix them with the flour.
Add the sugar and the dried cranberries, and mix everything with a spatula. Now, finely grate the orange zest to personal taste (we like to use one full orange) and add it to the dry mixture.

In another bowl pour the buttermilk, cut the orange in halves and squeeze its juice in the bowl. Combine the two liquids with a spatula and add them, a little bit at a time, to the dry ingredients.
Pour 1/3 of the liquid, mix well, then add another 1/3 and mix again.
If the dough already comes together at this point, do not add the remaining third of the liquid. You do not have to finish all of it.

How can you tell when the dough does not need any more liquid?
It’s easy. Look inside the bowl, if most of the dough is sticking together but at the bottom you can still see some dry flakes, roughly 2 or 3 tablespoons, then it is time to transfer your dough into a kneading board that has been previously sprinkled with some flour.
You should knead it as little as possible, literally 5 times, until you are able to form a compact ball.
Squeeze it delicately into a 3-4cm (1.5″) thick disc and divide into 8 triangles, using a sharp knife. Carefully transfer each triangle on a baking sheet and place immediately inside a pre-heated oven.

Do not let the dough stay on the tray until the oven is ready, otherwise it wil start to rise and your scones won’t come out as good!

Baking time varies, but 15 minutes are usually enough.
Start checking your scones after 12 minutes and don’t worry if they need to stay up to 20 minutes. The upper part should be golden brown and the bottom should be of the same colour.

Eat the scones straight from the oven, or let them cool off and wrap each one with a layer of cling film, to prevent them from becoming dry and stale.

These American scones are delicious warm, cold, reheated, accompanied with a cup of tea or in any other way you like.

What is more, they are definitely not as sweet as those you buy at the store and will finish rather quickly!

Sauté Café






American Pancakes with Maple Syrup


Here’s the Authentic Recipe for American Pancakes!

Doses for 8 pancakes, each 10 cm (4″) diameter:

1 cup of all-purpose flour (110g)
1 cup of milk (240ml)
1 medium sized egg
1/2 tsp of sugar (2g)
1/2 tsp of salt (2g)
1 tsp (4g) of baking powder (for less spongy pancakes use 1/2 tsp – 2g, especially if you’re not a fan of baking powder)
1 tbsp of melted butter (10g)

Put all the ingredients in a bowl and mix well until the batter is smooth.
You may use a manual whisk, a blender or the food processor to speed up the mixing.
Heat up the griddle or a small non-stick pan (best is a 10cm or 4 inches diameter one) and start making pancakes!
Be careful, too much heat will burn the pancakes on the surface but will not cook them inside.
When the first side is golden (depending on the griddle or the pan usually 2-3 minutes are needed), turn the pancake and cook it for 1 or 2 more minutes, until the other side is golden as well.

Making pancakes on a griddle is definitely faster, since you can cook more than one at a time, but it will also be more difficult to obtain a perfect shape when you pour the batter directly on the hot surface.

For beginners we suggest to use the non-stick pan while veterans or those more practical will prefer the griddle.
Pick what is best for you and remember to be patient, making 8 pancakes in the pan does require more time than you may think!

A good tip is to stack the pancakes on top of each other, to keep them warm.
As soon as you are done, serve them on a plate and generously cover your little pancake mountain… with a cascade of delicious Grade A maple syrup.