Homemade Mayo

Really, it’s not that hard….you take one of these….egg-from-the-domestic-chicken-138x165.jpg

and some of this…..OldDesignShop_OliveOilAd.jpg

and some mustard, vinegar or lemon juice, and salt and pepper. Give them a ride in your food processor and you have homemade mayonnaise.

I used the recipe that came with my Cuisinart DLC-8. The one that I received as a wedding present. In the ’80’s. Still going strong after all these years. You take 1-1/4 cup of oil (neutral, like grape seed or canola or good ol’ vegetable oil–some concerns have been raised about canola, but it was what I had on hand), 1 egg or 2 yolks, 1 T. each Dijon mustard and vinegar (I used apple cider), plus salt and pepper to taste. Whirl the egg or yolks with the salt, pepper, mustard, and vinegar to combine. Then with the processor running,  add the oil v-e-r-y slowly. That’s the hard part. The feed tube on my model is hollow with a small hole in the bottom so you can fill it with oil and let the processor rip. I poured the oil in a thin stream manually. It looks like nothing is going to happen, and nothing is going to happen, then…voila! Silky, perfectly textures mayo at  the bottom of the work bowl.

I used a combination of canola (see response above) and olive oils. The olive oil was a bit intense, so I’ll probably cut back to a tablespoon of it next time, enough to give flavor without being overpowering.

The mayo’s gone into bleu cheese dressing, salmon salad, and egg salad. It lacks the stabilizers (and sugar, thankfully) that its jarred cousins feature, so I need to use it up soon.

As long as I have some good bread, or French fries (how they do it in Belgium), that shouldn’t be a problem.

The Great Nut Butter Experiment: Something You May Try At Home

Ohh, myyyy…..just ate a spoonful of almond-pecan-walnut butter. Nirvana in a food processor. 

Today’s post comes courtesy of two inspirations: Vicki Linich, my voice teacher who is also a raw foods chef; and nearly popping an artery over the rising price of nut butters. 

http://www.thrivingonraw.com/2010/09/recipe-for-almond-butter-almonds-plus.html details Vicki’s almond butter adventure. While you’re there, check out the meatball pate’ recipe–I haven’t tried it yet, but will.

Nut butters are not hard to make at all. It just requires patience and a sturdy food processor. First I put in about a half-cup of almonds and let them go until they were about halfway processed. Then the pecans–they are a lot softer than the almonds.  I’d say that I put in about a half-cup of those as well, and a quarter-cup of walnuts I had sitting in the freezer. 

Next, I turned on the food processor and let it do its stuff. In less than five minutes, I had nut butter that suspiciously resembled the contents of the jar that I’d bought at Trader Joe’s the other day. Even though I used roasted and salted nuts, it tasted a lot fresher than the jarred equivalent. If you used unsalted nuts, add a dash of sea salt if you want to after the nut butter reaches the desired consistancy.

If you’re making this with the intention to share with your four-legged companions, please don’t use walnuts or macadamias in the mix. Both are toxic to dogs.  Otherwise, improvise at will and enjoy.