Wednesday, April 15, 2009
Last week at the Food Renegade's Fight Back Fridays someone posted a recipe for homemade ketchup that inspired me to...*think* of making homemade ketchup. (The recipe looks a little too spice-intensive - I think my husband and I would love it, but the main consumer of ketchup in our house is our little one and I don't want to spend a lot of time and energy on a product that needs to be eaten within a week when no one in our family uses it that much.)
The post *did* inspire me to make homemade mayonnaise. I'm not the biggest fan, but my husband likes it and always includes it when making his sandwiches. We were coming to the end of our commercial supply and since I have taken a challenge to buy only local or organic food I was not looking forward to spending over $5 on a 16 ounce jar of the stuff. I made homemade mayonnaise for the first time last December to make the pimento cheese I served at my holiday party and it was fantastic and really very, very easy.
I modified a recipe from the lovely Sara Foster's Foster's Market Cookbook (her cafes are in Durham and Chapel Hill, NC and we go whenever we can) and here it is:
1 large egg
2 tablespoons white wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard
2 garlic cloves, chopped
2 cups of canola or safflower oil
1. Place the egg, vinegar, and lemon juice in the bowl of a food processor fitted with the metal blade and pulse to blend. With the motor running, add the mustard and garlic.
2. Add the oil in a slow, steady stream down the feed tube, with the motor running, until the mixture becomes thick and is the consistency of mayonnaise.
You can add all kinds of other herbs to dress it up like fresh basil and parsley, but it has plenty of flavor as is. We made egg salad yesterday from fresh eggs from our chickens and it was dreamy, absolutely the best I'd ever had in my life.
This post will be my contribution to this week's Fight Back Friday.