Casey’s Place in the Fog Blog
This year, I learned to love mayonnaise. Since so many people avoid the white stuff, I thought that sharing my newfound obsession might spark a renaissance of coleslaw and potato salad! The catalyst was a homemade batch of mayo from my local egg lady. Sadly, store bought mayonnaise does not hold a candle to the forest-fire-like-situation of the real deal, so if you want to change your mind about mayo, its best to start at home with an egg & some oil.
Turns out, this creamy white condiment has been in production for over 300 years in France. Making mayonnaise is a household ritual there; recipes guarded as family secret. Emulsifying oil into an egg with the snap of one’s wrist is probably easy for the French– a part of their cultural heritage– but for the rest of the world, this whipping technique is a bit trickier.
I am going to teach you the goof-proof way (no finesse required) to make mayo. The method requires only three things: a mason jar, ingredients & an immersion blender.
Mayonnaise du jour
Start with a pint-sized mason jar (it’s a good size for blending/storing & has markings so you can measure the oil). Add your ingredients:
- 1 Egg. Whole or just the yolk.
- 3/4 Cup Oil. If you use olive oil, the Extra Virgin varieties present a very strong flavor. I stick with the lighter canola, vegetable or safflower oil. You can also do a combination of several. Find what suits your taste.
- 1 Tbsp Lemon Juice.
- 1 tsp Vinegar. Apple cider, white wine & tarragon are all good options.
- 1 tsp Salt.
- 1 tsp Sugar.
- Dash Mustard. Any kind, even dry.
- You may opt for a dash Cayenne.
With all the ingredients in the mason jar, place the blender over the egg on the bottom of the jar. Blend. You will see the egg emulsify into a solid, creamy consistency. Slowly incorporate the rest of the oil by pulling upwards. You just made mayonnaise!
It’s best to have some piping hot potato fries on hand so you can adjust seasoning as necessary. Mayo will set in the fridge & last about two weeks, but better if you can finish it within the week. I like to make small batches (as above) for a specific use.
There are endless applications for mayonnaise. My mom makes a fried egg on toast with minced white onions & mayo. It is one of my favorites now, too. Mayonnaise is especially good with baked chicken, fish, eggs, potatoes, as a vegetable glaze or just on a sandwich!
Mixing mayo with cooked foods & adding a pickle helps to preserve its freshness. Try this recipe on fresh locally made bread of any variety by tossing together.
- Local Albacore, canned
- 1 Tbsp Bacon, bits
- 1 Tbsp Pickled Jalapenos, chopped (or relish)
- 1 Tbsp Celery, chopped
- 1 Dollop Mayonnaise du jour
- Fresh Ground Pepper
Another great use for mayo is incorporating it into a dressing for vegetables or a main course. You can just add a dollop to your chicken before baking or thin it to create a glaze with either hot water, lemon juice or milk. Finally, you can bet the whole farm & make some bleu cheese or
- 1 cup Mayonnaise du jour (solid, creamy, tangy)
- 1/2 cup Sour Cream (gives body, but light & mild)
- 1 tsp Salt
- 1 tsp Garlic Powder
- 2 Tbsp Chives, chopped
- 1/4 cup Flat Leaf Parsley, chopped
Optional additions include 1 tsp Fresh Dill, Worchestershire Sauce, Paprika, Fresh Oregano, Tabasco & White Vinegar. Whip together & taste with a succulent vegetable spear (kholrabi is an exciting option, but a carrot works just as well). Adjust seasoning to suit you & thin as needed with:
From my kitchen to yours, deliCasey