Word Hole (and a recipe)

27 Feb

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)
  1. 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.
  2. Add just a few tbsp of oil and KEEP WHISKING.  The egg mixture should start to thicken.  Congratulations, you have created an emulsion.
  3. Swear violently because your arm is now starting to cramp.
  4. 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.
  5. 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.


Posted by on 27 February 2012 in CSA, Food, Photographs, Recipes, Vegetarian


Tags: , , , , , , ,

17 responses to “Word Hole (and a recipe)

  1. Tammy

    27 February 2012 at 12:13

    Beautiful photo. One taste and you can never go back to store bought.

    • Smedette

      27 February 2012 at 12:14

      So true! I make almost all my own condiments now.

  2. 7theaven

    27 February 2012 at 12:54

    Wow, looks delicious!

    • Smedette

      27 February 2012 at 12:57

      Thank you. Home made is always best.

  3. zsuzsi

    27 February 2012 at 13:12

    That looks delicious. My boyfriend is really good at making alioli: he just used olive oi, garlic and an egg. Simple, but delicious :)

    • Smedette

      27 February 2012 at 13:14

      I love aioli! Slather it on everything. Anything with garlic is my friend!

  4. Duffy

    27 February 2012 at 13:22

    John makes his own mayo, and it is awesome. Plus the whisking is very theraputic according to him.

    • Smedette

      27 February 2012 at 13:26

      I have yet to find a place of zen whilst whisking.

      Also, your husband is a crazy person.

      • John

        27 February 2012 at 15:33

        Yeah, I am a crazy person. But, there’s just something immensely satisfying about pounding the shit out of something with a whisk until the point that it turns white.

        There are some foods that I’ll make from scratch only once in a rare while, because the level of effort just isn’t anywhere near worth the difference in the store-bought version. Mayonnaise, however, is something that I never plan on buying ever again.

        • Smedette

          27 February 2012 at 15:37

          There is definitely an “I WIN, YOU FUCKER!” moment when something like mayo has been (successfully) completed.

          Surely, I’m not the only person who yells at food like that?

  5. fitscally responsible

    27 February 2012 at 13:32

    I am jealous of your CSA contents. We split a CSA with our neighbors last year and got various forms of lettuce for the first 4-6 weeks and then tiny veggies after. We decided to skip it this year and just visit the local Farmer’s Market for veggies.

    I don’t normally eat mayonnaise, but this recipe might change my mind!

    • Smedette

      27 February 2012 at 13:42

      I’ve been very, very happy with this CSA. We get a lot of variety – even in the winter, though that may have something to do with being in the South where the winters are extremely mild.

  6. Karen

    27 February 2012 at 20:20

    For me and mayo, the immersion blender is the ONLY way to go. Dump all the ingredients in a pint jar, sink the stick blender in to the bottom, turn on and move it up and down in the ingredients – takes seconds!

  7. Joshua

    28 February 2012 at 15:49

    Yummy. Not the mayo, but the veggies.

    • Smedette

      28 February 2012 at 16:04

      This CSA is awesome. Been quite pleased.


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