Monday, March 4, 2013

Time-Out: Homemade Mayonnaise

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Hey Ya'll!  We're back from Charleston.  I can't wait to tell you all about it.  I will tell you that I won a TEC Grill by coming in 2nd!  Woohoo!  I'll link up my award-winning recipe when it's posted on the Avalon Winery website!  Now back to your regularly scheduled programming...

I was talking enthusiastically to someone I work with about how much I love the Bachelorette.   Yeah, sure the Bachelor has its perks, but it’s the Bachelorette that really keeps me intrigued week after week.  And I was explaining to her how much I had loved previous Bachelorette episodes, it also occurred to me why.

The Bachelorette gives my dreams wings.  First of all, the 25 guys they choose are all good-looking.  Sure they may be cocky, dead beats, cheaters, or other undesirable types in my book but man can they light up a TV screen.   Fast forward a few weeks, you REALLY like one or two of the guys, right?  And you can pretend that when the lead lets them go, they could end up as your boyfriend. 

I mean, in my suspended reality here, I’d bump into them on the street.  I would be looking like my best self (well better than I am the other 364 days a year).  I’d say something witty and they’d be so taken with me that within 8 weeks I’d have a Neil Lane-approved wedding ring.  Just like the show!!   I try to explain this theory to John but since I do it while the show is on, he is all “yeah yeah honey, let me get back to my cars, radios, puttering”.   Regardless of your reality (or lack thereof), homemade mayonnaise also trumps all reality (or store bought at the very least).  It's easy to make, quick, and so silky smooth you'll be glad you indulged (kind of like the Bachelor...)

Homemade Mayonnaise (adapted from here)
Serves:  8 (yields total of 1 cup)
1 large egg yolk
1 teaspoon lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon salt
3/4 cup canola oil

IN a large bowl, whisk egg yolk, lemon juice, vinegar, mustard, and salt together until well blended.  The mixture will turn a bright yellow.  Slowly drizzle 1/4 cup of oil, whisking constantly, a few drops at a time.  This will take about 3-5 minutes and the mixture will start to puff up.  Continue to add the remaining oil in a very, very slow stream, whisking constantly (trade off with a partner pouring and whisking if your hand starts to hurt).  

The mayonnaise will become thick and after about 10 minutes, the mayonnaise will be more white than yellow in color.  Cover and chill for up to 2 days.  

Until the next time my oven is on...


2 comments:

  1. I'm so happy for you! Enjoy your new grill! I never made my own mayonnaise but it's something I definitely need to do!

    ReplyDelete
    Replies
    1. Thanks Reeni - the sad thing is, Mayo is so easy to make, once you taste the real thing, it's hard to use store-bought!

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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