Thursday, July 28, 2011

Mayo home made....

.Maria's Farm Country Kitchen A Visit to My Kitchen: Claudia Dreifus


by Maria Rodale


.Rodale NewsHow to Make Your Own Mayo and Creamy Salad Dressings


Bring one of these homemade salad dressings or sandwich toppings to your next summer cookout.

. Spread the joy: Homemade mayo is the base of all sorts of flavorful dressings.

RODALE NEWS, EMMAUS, PA—Why dress your fresh local veggies with a tasteless, processed, mass-market spread? Making your own mayo and salad dressings from scratch is quick, lets you use the healthiest ingredients, and the results taste better than anything that comes in a bottle. Basic vinaigrette recipes abound in most cookbooks, but when you're craving something creamy, like a ranch or blue cheese dressing, I've got some solutions for you.



Mayonnaise and mayonnaise-based salad dressings (which is what ranch and blue cheese dressings are) started with the French, but U.S. cooks and sandwich fans have enthusiastically embraced them as our own. However, since commercial shelf-stable mayo was introduced a century ago, most people have forgotten how easy it is to make homemade mayonnaise. Basically it's just oil blended with egg yolk so that the tiny oil droplets get suspended in the egg and the mixture becomes uniform and creamy (this process is known as emulsification). Once you learn how to make it, your options for sandwich toppings and salad dressings are endless. (By the way, it's easier than you think to make your own ketchup and other condiments too.)



Basic Homemade Mayonnaise

(makes about 1 cup; double the ingredients if you need more)



Ingredients:



1 whole organic egg, pasture-raised if possible, or 2 egg yolks (see note below)

1/4 teaspoon dry mustard powder

1/8 teaspoon salt

Pinch cayenne powder or ground black pepper (optional)

1 tablespoon vinegar, lemon juice, or lime juice

3/4 to 1 cup mild-flavored organic vegetable oil such as canola or grapeseed



Directions:



Combine everything except the oil in small mixing bowl, and beat well with a wire whisk or immersion blender. Add 1/4 cup oil and beat well, then continue adding oil a small splash at a time, beating each addition in well until the mixture becomes thick and creamy. You may not need the full cup of oil, and if you add too much the mayonnaise may get runny and even start to separate. So stop adding oil when the texture is right. Taste and adjust seasonings as desired.



You can also make mayonnaise in a blender or small food processor. Just drizzle the oil in a steady stream while the machine is running. Serve immediately or transfer your finished mayonnaise to a glass jar with a tight lid (if you're using an immersion blender, save yourself some time, and a dish to wash, by making the mayonnaise right in a pint-sized glass jar). Store in the fridge for up to two weeks; mayonnaise doesn't freeze well.