And what I’ve been stuffing in it:
I’ve been really bad about documenting the contents of my weekly CSA boxes, but this gives you a good idea of the awesome, organic and locally-grown food I’ve been enjoying.
My order always includes eggs and this week I decided to make mayonnaise. For those who may be squeamish about consumption of raw eggs, I believe this only highlights the need to know where your food comes from. Use a fresh egg from a known farm with sanitary practices and the risk of salmonella will be minimal.
Also, this tastes so much better than whatever you could purchase from the market.
Yield: 1 cup-ish
- 1 egg yolk
- 2 tsp lemon juice
- 1 tsp white vinegar (or white wine vinegar)
- 1+ tsp fine salt
- 1 tsp mustard powder
- 1 cup mildly-flavored oil (vegetable, canola, sunflower, etc)
- Add all ingredients, except oil, into a bowl and whisk the bloody hell out of it. And then whisk some more. The color should be very pale and your shoulder will be in pain.
- Add just a few tbsp of oil and KEEP WHISKING. The egg mixture should start to thicken. Congratulations, you have created an emulsion.
- Swear violently because your arm is now starting to cramp.
- Slowly add the oil in small increments and whisk like you’ve never whisked before. Gasping for air, call for help because you fear you may black out. Mixture will start to resemble mayo in thickness and appearance.
- Once all of the oil has been added and successfully incorporated, taste and add a pinch more salt if desired. Will keep in the fridge for a week.
I have attempted to make mayo in a food processor and a blender; both with disastrous results. Whisking is the way to go.
If you’d like to turn this into an aioli, replace the powdered mustard with 1-2 tsp of Dijon mustard and add a few cloves of minced garlic to the egg mixture. Use olive oil in place of the mildly-flavored oil.
Use on everything. Will keep in the fridge for a week.