Thursday, May 13, 2010
But if it's Mayo You Want...
You asked for it! Homemade Mayo
ABOUT RAW EGGS: I only eat eggs bought from a local farmer. Her chickens are healthy and happy; they run free, play in the sun, and eat a diet of bugs and organic, GMO-free scratch. Before using raw eggs in a recipe, it's wise to wash them carefully to remove any trace of salmonella from the outer shell. If you buy eggs on the cheap at the local grocery store, you may also want to buy commercial mayo. The original Duke's brand (a condiment with deep South'rn roots) has no sugar added; avoid all low-fat or fat-free mayo because, like other low-fat products, it's laden with chemicals and sugar.
2 whole happy eggs at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1 cup extra virgin olive oil
a generous pinch of sea salt
In your food processor, blend eggs, lemon juice, and salt until well blended, about 30 seconds. With the motor still running, verrrry slowly drizzle in the olive oil until the texture is thick, but not overly so...similar to store-bought mayo, but with a little more movement. Taste, and adjust seasonings.
For extra punch, add fresh garlic - as much as you want - and process with the eggs and lemon juice. You can also add a teaspoon of Dijon mustard to pump up the jam, or a few clipped herbs. Tarragon and chives are excellent additions. Mix them in by hand at the end.
Homemade mayo will keep in your refrigerator for about 2 weeks, but it probably won't last that long. This stuff is delicious with almost everything (if you add garlic or herbs, it might not sit so well on a peanut butter and banana sandwich - go plain instead).