Garde Manger in Wien
After six months work in the Montessori school in Graz, I was accepted (I hope at least- because still everything is flowing and anxious!), in the position of the Chef Garde Manger in Zum Weissen Rauchfangkehrer restaurant in Wien!! 
That’s a good reason to go back to the basics. I will prepare, for today, a classical potato salad, with mixed vegetables and home-made mayonnaise sauce…
Summer Potato Salad
for 2 persons
3 medium potatoes – washed
1 carrot – blanched (read below)
1 cucumber
Emmentaler Cheese
1 spring onion
…you can also add for garnishing tomatoes, pickles, olives or whatever suits your taste.
1. Put the potatoes in boiling water for around 45min. or until tender (fork test)
2. On the same time, de-seed cucumber and cut into long stripes. Cut Emmentaler cheese julienne. Cut onion in small stripes or dices.
3. Blanch technique: Put the washed carrot in boiling water for 3-5 min. When ready put it in a cold bath for the same time duration. Cut it into julienne stripes.
4. When the potatoes are cold enough to handle them, cut into 2-3 cm dices and mix all together with all the other vegetables.
Herb Mayonnaise
1 egg yolk
100 ml sunflower oil
5 ml red vinegar
2 ml lemon juice
1 tsp. mustard (taste of your choice – piquant, mild, tarragon)
herbs TT (dried or fresh)
salt, pepper TT
warm water
1. Put the egg yolk, together with mustard, half of vinegar, herbs, salt & pepper.
2. Hit like crazy, with a whisker the eggs until it becomes really fluffy.
3. Pour the oil, drop by drop, until it emulsifies with the egg!
4. Now you can pour the remaining vinegar, a bit of lemon juice (slowly), and continue to add olive oil until you achieve the consistency you want.
Note: The more oil you add to the sauce, the more thick it becomes. If you want to make it lighter, add a bit of warm water, vinegar or lemon juice –depending on the taste you want to achieve.
