Homemade Mayonnaise

Here are 2 recipes

HOMEMADE MAYONNAISE (4 servings) p. 284

1 egg yolk

¼ C. Avocado oil

1 T. lemon juice

pinch of cayenne

In a blender, mix the egg yolk and oil, then add the lemon juice and cayenne.

rosedale diet book

Homemade Mayonnaise

Molly Wizenberg

Cooking Life

1 large egg yolk -- *see note

1 1/2 teaspoons fresh lemon juice

1 teaspoon white wine vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon salt -- plus more to taste

3/4 cup canola oil -- divided

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in

medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk

mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2

cup oil in very slow thin stream, whisking constantly, until mayonnaise is

thick, about 8 minutes (mayonnaise will be lighter in color). Cover and

chill.

DO AHEAD Can be made up to 2 days ahead. Keep chilled.

VARIATION: To make aioli, add 1 minced garlic clove to the egg mixture, and

substitute extra-virgin olive oil for the canola oil.

* Raw egg is not recommended for infants, the elderly, pregnant women, and

people with weakened immune systems. To avoid the risk of salmonella

infection, you can use pasteurized egg yolk instead.

Source:

"Bon Appetit 2008-04"

Copyright:

"2008 by Conde Nest Publications"

Yield:

"3/4 cup"

 
Homemade Mayonnaise

Here are 2 recipes

HOMEMADE MAYONNAISE (4 servings) p. 284

1 egg yolk
¼ C. Avocado oil
1 T. lemon juice
pinch of cayenne

In a blender, mix the egg yolk and oil, then add the lemon juice and cayenne.

rosedale diet book




Homemade Mayonnaise

Molly Wizenberg
Cooking Life


1 large egg yolk -- *see note
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt -- plus more to taste
3/4 cup canola oil -- divided

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in
medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk
mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2
cup oil in very slow thin stream, whisking constantly, until mayonnaise is
thick, about 8 minutes (mayonnaise will be lighter in color). Cover and
chill.

DO AHEAD Can be made up to 2 days ahead. Keep chilled.

VARIATION: To make aioli, add 1 minced garlic clove to the egg mixture, and
substitute extra-virgin olive oil for the canola oil.

* Raw egg is not recommended for infants, the elderly, pregnant women, and
people with weakened immune systems. To avoid the risk of salmonella
infection, you can use pasteurized egg yolk instead.

Source:
"Bon Appetit 2008-04"
Copyright:
"2008 by Conde Nest Publications"
Yield:
"3/4 cup"

 
OOh, I love herb gardening. May I make a couple of recommendations?

French tarragon has an especially preferable flavour to me. And French thyme is faaaaaaar better than what I think is known as English thyme that we get as standard here.

Do you have an outside garden for all this?

How about smoked chicken with a chipotle mayo? Not herbal but I'll bet it would be tasty.

Okay, more than just a couple....don't forget some arugula, an herb that with just a few leaves, makes any salad come alive. I find that arugula is best crowded with itself. I just scatter the seeds and step on them. I also now find that basil likes to grow somewhat closer to others of its kind than most.

 
What about Serrano Mayonnaise on that Smoked Chicken? REC > > >

Serrano Mayonnaise

5 fresh SERRANO CHILES, stemmed, seed, roughly chopped
2 Tbsp DISTILLED WHITE VINEGAR
½ bunch FRESH CILANTRO, stemmed, roughly chopped
1 EGG YOLK
juice of 1 LIME
½ tsp KOSHER SALT
¼ tsp freshly ground BLACK PEPPER
2 cups OLIVE OIL (NOT extra-virgin)

To prepare, put all ingredients, except the olive oil, in a food processor fitted with the metal blade. Process thoroughly to a mash consistency.

With the motor running, slowly add the olive oil in a thin, steady stream, continuing to process until the mixture thickens and emulsifies. Cover and refrigerate until serving time.

Put this on chicken, fish, steak, sandwiches, veggies, eggs, (amazing as the mayo in Deviled Eggs) salad dressings, maybe even cereal (okay "cereal" might be just a little TOO enthusiastic) I'm tellin' yuh, this chit kicks ass . . . dude.

 
Indian Mayonnaise Dressing

Indian Mayonnaise Dressing

1 tablespoon corn oil or ghee
1 small onion, finely chopped
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 1/2 unch piece ginger root, peeled, chopped
2/3 cup mayonnaise
1 tablespoon tomato paste
1 tablespoon mango chutney or peach jam
3 tablespoons half-and-half or 3 tablespoons plain
yogurt
cucumber slices
cucumber skin strips
fresh parsley sprigs

Heat oil or ghee in a saucepan. Add onion, Curry
Powder, cayenne and ginger and cook gently 5 minutes,stirring frequently.
Remove from heat and cool.
In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, mango chutney and half-and-half or yogurt until smooth.
Turn mixture into a serving bowl. Chill at least 1 hour before serving.

To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired. Yields 1 cup.

Kamal gourmetgarden of spicy veg

 
Foolproof mostly because a food processor or blender creates finer particles of oil in the

dispersion than a whisk can, and so they are less likely to fall out of suspension (i.e., break), which is why mayo made by machine is far more stable than one mixed by hand. (Granted, making it by hand makes one feel more accomplished as a cook, though!)

 
I think I meant tarragon...

I'm trying to get a few herbs going, by seed before winter, I was mixed up. So far I have 80 basil seeds started...I'm sure I won't need them or have room for them all. I plan on farming some of them out to unsuspecting homeowners I know.

 
M

Marg CDN

Well-known member
REC: Potato Salad with Arugula, Roasted Red Pepper and Caper Mayonnaise

Potato Salad with Arugula, Roasted Red Pepper and Caper Mayonnaise
Serves 6

1 ½ lb. small red potatoes, quartered, cooked until just tender in water with 1 t. salt
2 large red bell peppers, roasted and peeled
1 garlic clove
1 T. capers
1 egg yolk
2 t. fresh lemon juice
1/4 t. red pepper
3/4 c. olive oil
1 ½ c. lightly packed arugula, coarsely chopped

Mash garlic & capers to paste in mortar, sprinkling with 1/4 t. salt.

Add to a bowl with egg yolk, lemon juice, black pepper and another 1/4 t. salt. Whisk until well blended. Or just do all of this in a food processor or blender.

Slowly whisk (whir) in oil drop by drop to make a mayonnaise until a thick emulsion is reached at about half the oil. Then whir in the remaining in a thin stream.

Toss potatoes & arugula with mayo until coated. Surround with red pepper strips.

Good stuff. Should be quite cold but it's really not a problem if it is not.

 
Mango Mayonnaise

Mango Mayonnaise

1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice

Combine all of the ingredients in a food processor and process until
smooth.
Good on chicken sandwiches

Hakuna Matata/condim

 
And I agree with Marg about all dat. Marg has it goin' on!

Love the chipotle addition and it's hard to go wrong with both kinds of arugula. In fact an arugula mix is fantastic under say . . . SMOKED CHICKEN (What a concept, huh?) as a salad.

 
My store started carrying a brand called White House instead of Heinz. I think it's less

harsh, may just be me. I like to buy the culinary vinegar in small bottles and save the huge plastic ones for cleaning.

 
Oh, my blessed foodies! Thank you so much, it's so great...

to see some old friends here, and all the mayo recipes. Too Die For! I am going to treasure all of these recipes. Y'all wouldn't believe the recipe file I've had from all of y'all from Epi, plus here. I am on the road so much, but I do have an uncle taking care of my garden in our new house. I actually found some sage and thyme plants for nothing at a feed store today. I bought a Harley y'all, a Road King! 6 1/2 years, well, I delayed my biking via the music biz...still, never off the road. Wish I could cook like I did when I was married.

 
Avocado Mayonnaise (2 different recipes)

AVOCADO MAYONNAISE
By Frederic Patenaude

1 tomato
1/2 lemon
1 handful basil leaves (fresh)
1 avocado
1-2 Tbs. kelp powder (or sea salt to taste)

Instructions:
Blend tomato with lemon juice and basil leaves. Add avocado and blend until smooth. Mayonnaise should be fairly thick. If desired, add kelp powder or sea salt to taste.

Avocado Mayonnaise

1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 teaspoons Dijon mustard
2 tablespoons lemon juice
3/4 cup olive oil
1 tablespoon boiling water
1 avocado peeled and pitted
2 tablespoons fresh lime juice
1/2 small red onion minced
1/2 bunch flat-leaf parsley leaves only, coarsely chopped

In a large mixing bowl, whisk the yolk together with the salt, pepper,
mustard, and lemon juice. Add the olive oil in a thin stream, very
slowly at first, whisking constantly.

Keep whisking until all the olive oil is completely absorbed. Whisk in
the boiling water to stabilize the mayonnaise.

In another bowl mash together the avocado and the lime juice. Stir the
avocado, onion, and parsley into the mayonnaise and cover.

If not using right away, refrigerate for up to 2 days.

This recipe yields 1 1/4 cups.

Hakuna Matata/condim

 
You must log in or register to reply here.
Back
Top