Here's a mayo recipe & re-purposed jar double whammy for this terrific Tuesday! Over the weekend, I had a craving to re-create the olive oil mayonnaise hubby and I made a couple of months ago, using a recipe we pieced together from others so that we could use the whole egg instead of just the yolk (because we're too lazy to deal with a lone egg white).
It's really easy, but definitely use a food processor if you have one.
Ingredients (and acceptable substitutions)
1 egg
4 tsp white wine vinegar (lemon juice or regular white vinegar)
1 tbsp dijon mustard (1/2 tsp dry mustard powder)
1/2 tsp salt
1 cup oil or oil blend of your choice: the first time we did this, we used all extra virgin olive oil, but it was a little too much like being smacked in the face with an olive branch in terms of olive intensity level. This time, I used 1/4 cup extra virgin olive oil with 3/4 cup virgin olive oil, and thought it was just right. I really want to try sesame oil next time, so get creative! Or, use vegetable oil or something neutral like veggie oil for classic mayo.
1. Pasteurize your egg to be safe. (Yes, it's up to you if you want to skip this, but it doesn't take that long and I'd rather not deal with food poisoning! Thank you to Saturday night dinner company for suggesting this.)
- Combine all ingredients except oil together, and whisk together well. Microwave for 10 second intervals, whisking with a new fork each time, until the mixture is piping hot and gets really frothy, like this:
- If you have an infrared thermometer (I love the cheap-o one I have), this is the perfect use for it - make sure it hits 140°F. Don't dip a regular thermometer into the egg mixture more than once, as this could re-contaminate it.
- Let it cool for about 2 minutes before moving on.
2. Add egg mixture to a food processor. Process alone for about 30 seconds.
3. The fun part!! Slowly add your oil in a very thin stream, while the food processor is running. About halfway through, you'll actually be able to hear things sounding different as it thickens, when contents turn from the runny egg mixture into a thick, creamy emulsion: teeny olive oil droplets in the water phase, with all the proteins in the egg stabilizing things so it doesn't turn into a salad vinaigrette. It'll also turn from yellow-ish translucent in color to more white and opaque, since the emulsion scatters light:
This batch has a lovely green tint because of the olive oil:
4. Taste your creating! With a pita chip or whatever else you have around:
You know I'm going through spray paint withdrawal already, so I took this clean old mustard jar with label removed:
Taped off the edges to keep the pretty design:
And put a couple of coats of spray paint on the top, let dry while eating a fresh steamed artichoke with my mayo, filled the jar, and assembled:
Wow. Writing about this makes me want to go eat some. The little monsters wish everyone a great week!
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