Lulu's mayo

Yesterday I went to Marche Atwater to get some ribs for tonights dinner...which is "red wine braised beef ribs" and could not help myself when I saw the ham....I got a nice piece for our brunch today. I wish I could share the smells in my house right now....so good. In my family it is customary to make a sauce that originates from my grandmother Lulu. We call it "mayonaisse a lulu" roughly translates to "Lulu's mayonaisse" but it is not a mayo, it's more of a sweet and sour sauce but we call it may since it's white(ish) in colour. Funny story about this mayo is that a few times a year I ask my mom to send me the recipe since I have a tendency to lose it misplace it.

Posting the recipe so I will have a record of it and can stop bothering mother with same thing all the time...

Lulu's Mayo...

1 cup milk
1 cup sugar
1/2 cup white vinegar
1 tab dry mustard
2 tab flour
pinch salt

Method: mix dry ingredients together and whisk in liquids. Cook over waterbath til thickened and coats the back of a spoon.

My ham I cooked in a sweetened liquid (water/brown sugar) and then I pour some of the "mayo" over a clove studded exterior and bake in a low oven for about 30 minutes. Very yummy!.

I like serving it the way my mom used to serve it, with mashed potaoes and a very light salad on the side. Simple but very flavorful!


Now for dinner tonight, we are celebrating a friends birthday and the rib recipe is as follows:

Ingredients

2 racks beef short ribs (4 to 5 pounds), cut into individual ribs
1/4 cup vegetable oil
1 1/2 cups chopped yellow onions
1 stalk celery, trimmed and chopped
1 carrot, peeled and chopped
1 1/2 tablespoons minced garlic
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
2 tablespoons tomato paste
2 bay leaves
2 teaspoons chopped fresh rosemary leaves
2 sprigs fresh thyme
1 cup ruby port
2 cups dry red wine
4 cups veal or beef stock
1 pound butternut or acorn squash, peeled, fibers removed, and cubed
2 parsnips, peeled, cut into 1-inch chunks
2 carrots, peeled, cut into 1-inch chunks
1 large sweet potato, peeled, cut into 1-inch chunks
12 ounces egg noodles, cooked al dente, accompaniment
1/4 cup chopped green onions, garnish
1/4 cup chopped parsley, garnish
Directions
Season the ribs with the salt and pepper on both sides. In a Dutch oven or large, heavy covered pot, heat the oil over medium-high heat.

Add the ribs in batches to prevent crowding and sear on all sides. Remove with tongs to a plate. Add the onions, celery and carrots to the fat remaining in the pan, and cook, stirring, until soft and starting to caramelize, about 7 minutes. Add the garlic, salt, red pepper, and black pepper, and cook for 30 seconds. Add the tomato paste, bay leaves, rosemary, and thyme, and cook for 2 minutes. Add the Port and red wine, bring to a boil, stirring to deglaze the pan and cook until reduced by 1/2.

Add the ribs and stock and return to a boil. Reduce the heat to a gentle simmer, cover, and simmer until the meat is tender, 1 1/2 to 2 hours. (During cooking, make sure that there is at least 1-inch of liquid in the pot; add more stock or water as necessary to cover.)

Add the root vegetables and cook until they are tender and the meat easily falls from the bones, another 40 minutes to 1 hour. Remove from the heat.

Transfer the ribs and meat to a large bowl and cover to keep warm. Skim any fat from the surface. Bring the sauce to a boil and cook until thickened, 10 to 15 minutes. Remove from the heat and discard the bay leaves.

To serve, arrange the egg noodles in the middle of a large platter. Place the ribs on top and spoon the sauce over the meat. Garnish with green onions and parsley and serve immediately.

will post pics later

**update**