Just for fun, I’m starting a new little feature called “composite recipes” on the blog. What’s a composite recipe? It’s what happens when you make a dish using recipe components that are also homemade. Like if I made s’mores using homemade graham crackers and homemade marshmallows. Or tortellini using homemade ricotta and homemade pasta dough. Since I really love the challenge of making as much as possible from scratch, this seems like a perfect recurring feature.
All this homemade stuff tickles me pink, but what about you? Well… what if I started posting the recipe components one at a time and then invited you to guess what the final product would be? Your guesses would surely keep me entertained, especially if I start with something as universal as, say, homemade mayonnaise. So many possibilities.
So here we go. Part one of this recipe is homemade mayo. Easy peasy. (And no, the final recipe is not a salami sandwich.) What do you think it could be?
- 1 egg yolk, room temperature
- 2 tsp. Dijon mustard
- 1 cup grapeseed or extra virgin olive oil
- 1 Tbs. white wine vinegar or lemon juice
- salt and pepper, to taste
In medium bowl, whisk together yolk and mustard. Slowly begin to add the oil, just drops at first, until the mixture thickens. Add the rest of the oil in a light but steady stream, whisking constantly.* Whisk in vinegar, then salt and pepper to taste.
Refrigerate in a tightly covered container for up to 1 week. Makes about 1 cup.
Nutrition facts (per Tbs.): 125 calories, 13.8 g fat, 0.2 g carbs, 0 g fiber, 0.2 g protein.
*You can also do this in a blender or food processor. I found that a stand mixer doesn’t work as well, though, since the whisk attachment has a hard time getting to the bottom of the bowl for the initial mixing.