Mayo recipe

Friday, February 17, 2006

In case anyone is wondering, yes, I did make yogurt today. And it turned out fine.

Okay, I've been promising this mayo recipe to a few friends, so I just thought I would post it here.

To make the whey, just strain plain yogurt with active bacterial cultures through a dish towel until it stops dripping. The milk solids left in the towel are cream cheese. Store them each in separate glass containers in the fridge. The cream cheese will keep for about a month, and the whey will keep for several months.

Makes about 2 cups

Set out the eggs and lemon about an hour before making so they are at room temperature.

2 free-run organic eggs, or organic Omega-3 eggs
juice of one lemon
2 tbsp. whey (optional)
2 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp. white pepper
1 1/2 cups organic, expeller-expressed sunflower oil or extra virgin olive oil, or a mixture

Place eggs in blender and pulse for 5 seconds. Add all remaining ingredients except oil and blend. When mixed, add the oil in a thin, steady stream through the hole in the lid. Blend for about another 30 seconds or until fairly solid. If it is too runny, try blending it a little longer. (It will not be as thick as store-bought.)
If adding whey, leave out for 7 hours or overnight before transferring to the refridgerator.
Without whey, mayo should keep for about two weeks, but with whey, it will keep for several months. Unless you use a lot of mayo, this recipe should be halved if the whey is being omitted.

Olive oil is better for you than sunflower oil, however the flavour is very strong and many people will find it unpleasant. It is difficult to find an expeller-pressed sunflower oil, however, so be careful.

One of my favourite quick suppers using mayo:

Place pollock (or other whitefish) fillets on a shallow baking sheet (stoneware is best--DON'T use aluminum!). They may be thawed or frozen. (Allow more baking time for frozen.)

Mix mayo, pressed garlic, and fresh cut-up herbs such as basil (my favourite) in a bowl, then spread over fish. Bake at about 400 degrees fahrenheit for 20-30 minutes, until fish is cooked through. DEE-LISH!! (Even my kids like this one!)

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