Friday, April 9, 2010

Best Spread

It's not often that one can take four simple ingredients and create something that can be used in so many foods.
Mayonnaise, just the sound of it evokes a white delicate texture that can be mixed and used as a base for everything from ranch dressing to egg salad. It's not hard to make, despite what the makers of Kraft and Best Foods list on their labels. While making mayonnaise is not difficult, it is worth it if you want to control what you eat and what is added to your foods.
Here is a list of  ingredients that you will need.

Basic Mayonnaise
  • 1 egg yolk
  • 1/4 teaspoon of mustard
  • 1 teaspoon lemon juice
  • About 1 cup neutral oil
With a ballon wisk, wisk the yolk, mustard and lemon juice together until well blended and yolk lightens in color.
While whisking constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep whisking the entire time you are adding the oil.
When finished, the mayonnaise will not be as thick as store bought mayonnaise. Let it sit, refrigerated, for at least half an hour. It should thicken up. Stir,and taste for seasoning. If necessary, whisk in a pinch of salt, sugar or a teaspoon or so of vinegar. Wait before tasting because it takes awhile for the salt to dissolve into all of the oil. This recipe gives you about a cup and a quarter of mayonnaise. Place the mayo into a cleaned and empty mayo jar, put a label on it and enjoy! When properly refrigerated, it can keep for about a week.

Think of mayonnaise as a neutral spread to which you can add almost any sort of flavoring, depending on what you’re serving it with. You might leave it plain for a chicken salad sandwich spread, or maybe you’ll stir in some minced chipotles in adobo for a Mexican kick. How about lemon zest and dill to go with salmon? The possibilities are really only limited by your creativity and palate.

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