(makes one cup)
1 egg yolk
1/4 tsp salt
pinch cayenne
pinch white pepper
pinch dry mustard
juice of half lemon
1 cup olive oil
With a wire whisk, beat egg yolk with salt, cayenne, pepper and mustard until thick and yellow as a lemon. Then add half the lemon juice slowly and beat again. Now, one drop at a time for about a minute, add olive oil. Then after the first minute, a steady but TINY stream of oil will do, whisking constantly until the oil is used up. Now whisk in remaining lemon juice slowly. Chill, and enjoy. And ask yourself: how do they get commercial mayo to be so… white? Doesn’t make sense. One of those life mysteries.
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Creamy Spinach and Celery Soup
(serves 4)
2 tbsps butter
1 shallot, minced
4 cloves garlic, minced
3 small potatoes, cubed (about a large handful)
1 cup celery, chopped roughly
2 tsps celery salt
480 grams/about 18 ounces, or in England two large bags washed baby spinach
2 cups chicken or vegetable stock
1/2 cup whipping cream
Melt the butter in a large heavy saucepan and add shallot, garlic, potatoes and celery. Saute until the garlic is softened. Add the celery salt and the spinach. It will seem like a great deal of unwieldy leaves, but do not despair. Pour over the stock and bring to a simmer. The spinach will quickly wilt. Simmer for about 20 minutes until the potatoes are soft. Puree with a hand blender, then add cream.
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[…] Homemade Mayonnaise 06/20 […]
June 21st, 2010 at 9:00 am