Tuesday, May 17, 2011
How to conquer the world by making your own mayonnaise!
We all have days like this. Gray. Kind of boring. Lots to get done, nothing you feel like doing. Laundry? Nope. Vacuuming? Meh. You know you need to snap out of it, you just don't know how.
Today is one of those days, but I think I might have a solution.
Edible victory, that's what I'm looking for! If you're having a gray day too, nothing will make you feel like a culinary genius more than making your own mayonnaise. And it's so easy! And it's so tasty! And now you don't have to go to the store this afternoon!
No matter what your day is like, a delicious sandwich, spread with this fantastic flavorful mayo can't help to brighten it up - and maybe it'll inspire me to do my laundry after all.
Here's hoping anyway.
This recipe came to me from my mother, who is a fantastic cook. She made this mayo throughout my childhood, and it's because of her recipe that tomato sandwiches are one of my all-time favorite foods.
2 eggs at room temperature*
1 t. salt
2 T. vinegar or lemon juice, divided (I use red wine vinegar)
1-2 t. dry mustard
1 c. canola or vegetable oil
1 c. olive oil
Pulse eggs, salt, mustard and 1 T. vinegar in a food processor or blender until just combined. Turn on the blender and slowly pour in 1 cup oil. If you pour it all at once, the mayonnaise won't thicken and you'll be left with rich rich rich salad dressing. As you pour, the stream of oil should be about as wide as a strand of spaghetti.
Stop the blender and add 1 T. of vinegar. Start again, and slowly pour in the second cup of oil. About half-way through your second cup, the mayo will start making flub-flub noises as it starts to thicken. It is a beautiful thing.
It's ready! Scoop the mayo into an air-tight container or jar and keep it in the fridge. In my experience, this home-made version keeps as long as store-bought mayo. Do be careful not to leave it on the counter out of the fridge too long, since it is made with raw eggs and doesn't contain any preservatives.
*The eggs should be at room temperature in order for the mayo to thicken properly. Just set a couple on your counter for half an hour or so before making the mayonnaise. If you're in a hurry, take your eggs out of the fridge and put them in a bowl of warm water for a few minutes to take the chill off. As always when cooking with raw eggs, don't be feeding them to people with compromised immune systems.
Now that you've made your own mayonnaise (feels awesome, am I right?) you should try this sandwich. So good!
Katie's Tomato Chicken Parmesan Sammich
2 slices of bread
mayonnaise (That's right baby. You made that.)
cold grilled chicken, if you've got it on hand
spinach, lettuce or whatever green you like on sandwiches
fresh ground pepper
Spread a little mayo on the bread and add a generous layer of tomato slices. Add some chicken if you have it, along with some fresh pepper and salt if you like. Grate parmesan over all, top with greens and of course, your second piece of bread. Rocket science, I know. And it tastes amazing.