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Eat, Drink, & Be Merry


Discuss good eats, beverages, recipes, restaraunts, bars and other food and drink related topics in here.

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Unread postby jfiling » Mon Sep 28, 2009 12:42 am

A classic French sauce, and if you've never had homemade Mayo, you've never had the good stuff. I whipped up a small batch last night and topped some grilled chicken breasts with it, and it was awesome.

Put into a blender (or a bowl, if you are a masochist and want to use a whisk for this):

1 whole egg, and one egg yolk
2 teaspoons of lemon juice (ReaLemon works great)
A pinch of salt
1 pinch of ground mustard
1 teaspoon minced garlic (optional, but it makes it rock)

Blend on the lowest setting, and drizzle in up to a cup of oil.

For the chicken breasts I wanted to use the mayo as a sauce for, I blended it until it was still slightly non-solid. It can be blended until completely solid (solid isn't quite the term, but what I mean is like what you'd get in a jar at the store), but for the love of the FSM don't blended it past that point, or else it will break and you'll have a nasty mess (or so I've heard). Use it to top damn near any piece of meat, and if there are any leftovers, use it to make a salad the next day (the chicken salad I made with the leftover breast with the mayo and some celery was great).

Oh, and homemade Miracle Whip?

Miracle Whip ain't food.
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Re: Mayonnaise

Unread postby FUDU » Mon Sep 28, 2009 11:03 am

jfiling wrote:
Oh, and homemade Miracle Whip?

Miracle Whip ain't food.

I think BASF is really the maker of Miracle Whip. Miracle Whip might not be food, but it makes food better.
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