Monthly Archives: April 2012

Homemade Herbed Mayonnaise

If there is anything that I could say to convince you to make your own mayonnaise it would be: watch this video.  Although my days of learning to make mayo began long ago in culinary school, after watching Michael Ruhlman’s video I was in the kitchen urgently cracking eggs before it was even half way over.  Not only does he demonstrate how it takes less than 2 minutes to make with ingredients you most likely already have on hand, but he reminds us of the smooth luxurious taste that is incomparable to any type of store-bought kind. 

The video could not have come at a more appropriate time as I had just been informed that my husband was bringing company over in less than an hour.  Because I eat salads frequently I had arugula and cherry tomatoes in the fridge and because bacon is, well bacon, I always have bacon.  I took some leftover baguette from the prior nights dinner, (very) lightly toasted it, covered it with a smooth layer of herbed mayo, and although I secretly wanted to stop there, I topped it with arugula, tomatoes and bacon for a nice little BLT appetizer (and I still had time to snap a few pics!).  

You can use whatever type of herbs you’d like, but I used what I had growing on my window sill.  You can also add a little more lemon and garlic for a tasty dip, serve it with roasted veggies, make deviled eggs, eat it with hot crispy french fries or just pack it in your brown bag for your turkey & cheddar on wheat.  Whatever you decide to do with it, I’m fairly certain you’ll be a homemade mayo fan for life.

Homemade Herbed Mayonnaise

(adapted from Michael Ruhlman)

  • 1 large egg yolk
  • 1/2 tsp salt
  • 1 tsp water
  • 1 tsp fresh squeezed lemon juice
  • 1 cup vegetable oil
  • freshly chopped tarragon, chives and parsley

The fastest and easiest way to make mayo is by using a handheld blender (as shown in the video), but if you do not have one you can achieve the same results with a whisk.  Just ensure you are whisking vigorously enough to properly emulsify your ingredients.

In a medium bowl combine the yolk, salt, water and lemon juice.  Ensure your bowl will hold steady on the counter while you are whisking by folding a towel or moist paper towel underneath and begin to whisk ingredients together.

Slowly add the oil, in a wire-thin stream, while whisking vigorously.  Once your emulsion starts to become creamy, you can add the oil a little faster. From the beginning the mixture should be thick enough to hold its shape and look luxuriously creamy. Add the oil too quickly and it will break, that is, it will turn soupy.  When all the oil is incorporated add the chopped herbs and adjust the lemon if needed. 

(If the mayonnaise is too thick, it can be thinned by whisking in a little water or

If it breaks, put a teaspoon of water in a clean bowl and start the process over by drizzling in the broken mayonnaise while whisking.

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Filed under All Posts, Appetizers and the likes, France, Happy hour anyone?, Recipes, Sandwich Craft, Side Dishes

Roasted Asparagus and Arugula Salad with Candied Pecans and Bleu Cheese Crumbles

Give me a handful of asparagus and I will give you two million different ways to eat it.  Or more.  You all know how I feel about the sleek veggie (see: Feta, Walnut, Sundried Tomato Asparagus) — I could simply eat it every day.  And because asparagus season is upon us, I am literally eating it every single day.  In every kind of way.

But this little number?  Brace yourself, because I’m not sure there is even a word to describe it.  Delicious just doesn’t cut it…

Roasted Asparagus and Arugula Salad with Candied Pecans and Bleu Cheese Crumbles

(The candied pecans are really what make this recipe stand out, so if you’re going to skip a step – don’t skip candying the pecans — it just takes 5 minutes!)

  • Roasted Asparagus (recipe below)
  • Candied Pecans (recipe below)
  • about 2 cups loosely packed arugula
  • 1 ½ cup blue cheese crumbles
  • Balsamic vinaigrette (or olive oil and balsamic vinegar)

Roasted Asparagus

  • 3 bundles thin asparagus
  • olive oil
  • salt and pepper

(I used the very thin asparagus, but if you use the more average size you will need to cook the asparagus for about 10-15 minutes longer)

Preheat oven to 400 degrees.  Chop ends off of asparagus and lay out on a baking sheet.  Drizzle olive oil over to coat completely, season with salt and pepper. Roast Asparagus for about 8-10 minutes ( again, you’ll have to cook them longer if you have the larger asparagus).  Remove from oven, cool and then cut in half for the salad.

Candied Pecans

  • 1 cup roughly chopped pecans
  • 4 tbs sugar

The candying process with the sugar only takes a few minutes and happens fast, so you want everything set up and ready to go ahead of time.  Line a baking tray with wax paper (or a silpat mat) and set aside and have your cup of pecans waiting nearby.

In a small, heavy bottomed sauce pan heat the sugar on medium heat, stirring constantly. Continue stirring until the sugar dissolves and reaches a golden amber color.  Add the pecans and quickly stir to coat and then transfer to the lined tray.  Spread the nuts out (I like to keep some of them in clumps, but you can spread them out thinner if you’d like) let cool.

Once your nuts are cool, assemble all of the ingredients in the salad and lightly drizzle with balsamic vinaigrette or just a good olive oil and balsamic vinegar.

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Easy Easter Cookie Pops

 

These are just too great not to share.  Inspired by my 60-Second Cookie, it’s a similar concept – buttery crackers, creamy peanut butter, and smooth white chocolate.  They are just as delicious as they are simple to make.  

They are perfect to make with kids, you can use them as favors, create a centerpiece display, or just eat them all before anyone else has a chance to try them (oops).  Luckily they can be made in a snap. 

  • Buttery Crackers (like Ritz)
  • Peanut Butter
  • White Chocolate for Dipping
  • Lollipop Sticks
  • Styrofoam board
  1. Spread Peanut Butter between crackers and insert stick.
  2. Place the cookies in the freezer while you are melting the chocolate so that the peanut butter hardens and your stick doesn’t fall out while dipping.
  3. Once your chocolate is melted dip the cookies into the chocolate.
  4. Insert the lollipops into a styrofoam board for chocolate to set. Decorate as desired.

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