Pesto Cream Sauce Disaster turned into Success because of Your Videos

by Steve
(Chicago)

Chef Todd--

So I was making a pesto cream sauce today--something I had never done, and actually hadn't heard of until my girlfriend suggested that we make it. According to her, it was simple--just combine some pesto and come cream in a pan, mix, and plate. So I sauteed some shrimp, then took them out of the pan and sauteed some onion and garlic. Then I added the pesto, and some half and half (we didn't have cream). But it didn't combine because (I assume) the oil in the pesto would not mix with the liquid in the half and half. So it looked like a disaster, until I remembered that an egg yolk is an emulsifying agent, from your Caesar salad dressing video. Luckily there was one egg left in the fridge. I separated it, and added it to the sauce (heat off so the egg wouldn't cook). Then I mixed as rapidly as I could and it was a cooking coarse miracle. The sauce was an incredible texture, and almost like a split pea soup color. I'm eating it right now and it's delicious. I wanted to share my story with you, because if it wasn't for your video, I never would have gotten the idea to use an egg yolk. Proof that you don't need a recipe when you have cooking method.

Steve


Chef Todd Says:
Bravo Steve! That's cooking with your eyes and your head, not a piece of paper.

Thanks for the kind words.