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STONEHOUSE MAYONNAISE

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Lobo
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STONEHOUSE MAYONNAISE

Post by Lobo on Mon 22 Jun 2015, 4:43 pm

STONEHOUSE MAYONNAISE


Ingredients

  • 1 average clove of garlic (3 for aioli)
  • 2 egg yolks
  • ½ cup Stonehouse House Blend EVOO
  • ½ cup La Tourangelle Grapeseed Oil (or safflower oil)
  • 1 Tbsp. Stonehouse Meyer or Lisbon Lemon Oil
  • 2 Tbsp. Verjus or mild white wine vinegar
  • 1 tsp. Edmund Fallot Dijon mustard (the best!)
  • ½ tsp. coarse sea salt
  • Fresh ground pepper

Tools
Immersion Blender (or food processor)

Directions

Peel and slice the garlic into 3-4 slices and mash with sea salt in a mortar and pestle into a smooth paste. Add vinegar, to mellow the flavor of the garlic and dissolve the salt. While that is happening, separate the egg yolks and put in the bottom of glass jar. Break the yolks, add the vinegar/garlic and mustard and swirl; the vinegar “cooks” the yolk a bit, and the flavors merge. Add oils and let the mix settle, 10 seconds or so. You want the yolks at the bottom and oil on top. Immerse the blender to the bottom and pulse. Pulse pulse pulse. Do not rush this step, or keep the blender on too long, or it will liquefy the ingredients instead of bind them. As you continue to pulse, slowly lift the blender up, to incorporate more oil, then bring it slowly back down. Repeat this maneuver until most of the oil is blended. Remove blender and incorporate remaining oil with a wooden spoon. If you’re using a food processor drizzle the oil in slowly, letting the oil incorporate before adding more.
Viola, you’ve just made fresh, delicious mayonnaise!
Makes 2 ½ cups.
Variations

  • Add a touch of Salish Alderwood Smoked Salt for a smoky flavor. This is great for vegetarians who miss bacon on a BLT.
  • Creamy Garlic Vinaigrette: just add 3 parts mayo to 1 part vinegar of choice and whisk together.
  • Tartar Sauce: just add capers, chopped pickles, grated onion, parsley, and a pinch of cayenne pepper.
  • Try on our Mexican Grilled Corn-on-the-Cob.


    Current date/time is Tue 24 Jan 2017, 5:18 pm