Last night’s menu was country-style BBQ ribs and coleslaw, but just a few hours before dinner I found I was low on mayo. No problem! I have home grown eggs, extra virgin olive oil, lemons and Dijon mustard in the larder and fridge. Let’s just whisk up some homemade mayonnaise!
I love the flavor of extra virgin olive oil, but if you find it too heavy you can use peanut, canola, safflower or your choice of oil to make this recipe from Gourmet magazine. Easy peasy.
- 1 large egg yolk, at room temperature (30 minutes)
- 1/2 teaspoon Dijon mustard
- 3/4 cup olive or vegetable oil (or a combination), divided
- 1 teaspoon white-wine vinegar or cider vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon white pepper
Whisk together egg yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.
Cole Slaw Gone to College
When we were on our RV trip in Oregon last month we discovered an interesting market in Eugene. The Market of Choice chefs create new and interesting dishes in their deli section every day and we were fortunate to be there on the day they were serving a kick-it-up-a-notch cole slaw. We took it back to the motor home, had it for dinner, and analyzed the ingredients. We identified tomatoes, cucumbers and either apples or jicama in this sweet, crisp and tangy mix.
Here’s my version of their recipe, including my homemade mayonnaise. If you don’t want to bother with making the mayonnaise, just use bottled mayo and omit the teaspoon of sugar I added to the dressing.
- 4 cups slaw mix (shredded green cabbage, purple cabbage and carrots).
- ½ cup peeled and diced jicama
- ½ cup peeled and diced cucumbers
- 3 medium tomatoes
- ¾ to 1 cup mayonnaise…depending on how saucy you like the slaw
- 1 teaspoon sugar (omit if using bottled mayo)
- 2 tablespoons coarsely chopped flat leaf parsley
- ¼ cup Thompson seedless raisins
Toss slaw mix with chopped jicama, cucumbers and raisins. In blender, pulse mayo, tomatoes and parsley until roughly mixed. Add and stir into slaw and refrigerate at least one hour, until raisins are soft.