Twice as Nice

Needing to whip up two, mayonnaise-based sauces last night, I suddenly found myself staring down the empty barrel of the mayo jar. What’s a girl to do? Inspired by a recent episode of Top Chef (seriously, if you’re not watching, you’re missing out), I decided that the lonely eggs in the back of my fridge were practically begging to be turned into a homemade mayo.

I think it’s a pretty well-kept secret that making mayonnaise is really, really easy. It seems like one of those things that should be intimidating, but I can practically guarantee that you already have everything in your kitchen needed to make it. And, if you don’t have a food processor, you can absolutely mix it by hand (it’s just going to require a little elbow grease). Once you’ve got the basic recipe down, start experimenting! How about a smoky, chipotle-spiced mayo or a homemade tartar sauce for fish n’ chips night? You can do it!

Mayonnaise: Two Ways
Yields 1 cup

1 egg yolk
½ tsp. sea salt
½ tsp. dry mustard
2 pinches sugar
2 tsp. fresh squeezed lemon juice
1 tbsp. white or red wine vinegar
1 c. vegetable oil
sea salt and black pepper to taste

In the bowl of a food processor, combine the yolk, salt, mustard, sugar and lemon juice. Pulse 3 times. Add the vinegar and pulse 3 more times. Let the motor run and very slowly drizzle in the vegetable oil. Adjust seasonings to taste.

Curried Mayo
Serving suggestion: Sweet potato fries

½ c. homemade mayonnaise
2 tbsp. ketchup
1 ½ tsp. red curry powder
sea salt and black pepper to taste

Combine all ingredients in a small bowl and stir to combine. Refrigerate one hour before serving.

Sweet Slaw Dressing
Serving suggestion: Cabbage and carrot coleslaw

½ c. homemade mayonnaise
3 tbsp. sour cream
2 tsp. white or red wine vinegar
½ tsp. celery salt
½ tsp. onion powder
1 ½ tsp. sugar
sea salt and black pepper to taste

Combine all ingredients in a small bowl and whisk to combine. Pour dressing over slaw and toss. Refrigerate 30 minutes before serving.