Saturday, March 28, 2009

Farmy Mayonnaise

If anyone tells you homemade mayonnaise isn't worth the trouble, they don't know what they're missing. Fresh eggs have extraordinary emulsifying power, and you can't get much fresher than Green String Farm's eggs -- we rarely have eggs for sale that are more than a day old.

Homemade mayo does require raw eggs, so if you're worried about salmonella -- particularly if you have anyone in the house who's pregnant or who has an immune disorder -- stick to store-bought mayonnaise, but for those of us who like our yolks runny, this is as good as it gets.

Experiment with different spices and herbs for specialty mayos; our current favorite is ½ teaspoon smoked paprika and a small pinch of ground ginger. We can't wait for summer to bring basil-mayonnaise -- there's nothing better for topping a veggie burger.

Smear on any kind of sandwich or blend it into your favorite vinaigrette for a tangy, creamy salad dressing. Former intern Julia has been known to feast on leftover popovers smothered with curry mayo in the wee hours of the morning, and we think she's onto something great.

  • 1 egg yolk
  • ½ teaspoon salt
  • 1 pinch sugar
  • ½ teaspoon ground spices (paprika, turmeric,
  • curry powder, ginger, mustard, etc.) or 1 tablespoon finely chopped herbs
  • juice of 1 lemon
  • 1 cup safflower oil
  1. In a large bowl, whisk together yolk, salt, sugar, and spices until very well combined.
  2. Add half of the lemon juice and whisk until creamy.
  3. Drizzle the oil in very slowly and continue to whisk. Begin drop-by-drop until you have the hang of it.
  4. Once you have incorporated half of the oil, add the remaining lemon juice, then return to drizzling in the remaining oil.

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