Thursday, April 22, 2010

Homemade Mayonnaise

1 whole egg, at room temperature
1 egg yolk, at room temperature
1 tsp. Dijon mustard
1 1/2 Tbsp. fresh lemon juice
3/4 to 1 cup extra virgin olive oil or expeller-pressed sunflower oil or a combination
generous pinch salt

In your food processor, place egg, egg yolk, mustard, salt and lemon juice. Process until well blended, about 30 sec. Using the attachment that allows you to add liquids drop by drop, add oil with the motor running. Taste and check seasoning. Without added whey, mayo will keep for about 2 weeks.

Since we don't go through much mayo in 2 weeks, I will probably make a baby food jar of mayo into a horseradish dip by simply stirring some prepared horseradish into the mayo. Then I will use 1/4 cup for Ranch dressing and that leaves enough for the rest. Adjust according to your family's needs.

If you don't have a food processor with the named attachment I think you can still do it, but it is harder to do. Better search the web for some tips on doing it without. I have always used my food processor.

Good luck!!

Homemade Ranch Dressing

1/4 cup mayonnaise (not low-fat, preferrably homemade)

1/8 cup sour cream (not low-fat)

1 clove garlic

1 tsp. white vinegar

Fresh chives

Dill weed

Fresh Parsley

Onion Powder


Buttermilk to thin

Mince the garlic with a knife, sprinkle with salt and mash into a paste with a fork. In a bowl combine mayo and sour cream. Add seasonings. Add vinegar. Add buttermilk to taste and to thin to preferred consistency. Adjust seasonings to taste. Taste it with a carrot or on some lettuce to get the right strength.

The versions of Ranch I have made most recently still have fresh chives and parsley in it thanks to some plants in my kitchen bay window. I hope to be able to keep them alive through the winter because the fresh taste makes all the difference in the dressing. I use about 5-6 straws of chive and about 5-6 "leaves" of parsley but that is totally up to your taste buds. Experiment and adjust. And although I made the first few batches of ranch without the buttermilk, it makes a huge difference to have buttermilk in it. I will never go without again!!!

A satisfying lunch so many ways. It was nourishing, it was filling and it was so satisfying to me that all these things were homemade. That also made them so extra tasty. Here is what you see: