Tuesday, October 4, 2011

Seriously May-O-Nnaise

Nope, I'm not talkin' the Richard Gere variety, but rather this fabulous Serious Eats tutorial for making mayonnaise. There is no sugar in this recipe. I did not add salt, beyond that already in the mustard. I did add snipped, young chives to half the finished product. Be sure to tip and raise the immersion blender, as per instructions; otherwise, you'll have a mess. Learn how to pasteurize egg yolks here. Salmonella poisoning isn't pretty. Irradiated eggs are another option. It's fun to see it come together, but use sparingly, as a treat... it's still mayo. Substitute plain, fat-free Greek yogurt, more often than not.