It is Back to School week for many families and for the first time, I’m including ours in that statement. My eldest, Noah, is all set for his first day of kindergarten tomorrow and we’re ready to embrace an autumn rhythm and settle down to some normalcy after a busy summer.
It’s been ten years since I was last in school, where you would have found me in chef whites, attending culinary school. In honor of the season -and in many ways, of my ten year anniversary- I’m hosting an informal series called Back to…Cooking School. Over the next few weeks we’ll take a look at some culinary basics such as knife skills and making stock, plus touch on some cooking techniques and tricks from the professionals.
Ahem. By now you may have noticed, today’s post is brought to you via my very first vlog…
I won’t pretend that I am not somewhat freaked out about coming face-to-face with you all with this vlog, but after deliberating back and forth about posting or not posting, I’ve decided to ignore my dumb self-consciousness and take the leap. So here you go!
Homemade Mayonnaise and welcome to my kitchen!
Also on Vimeo
Recipe: Homemade Mayonnaise
Adapted from Jamie Oliver
Have all ingredients at room temperature.
- 1 large egg yolk
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon white wine vinegar
- 1 cup extra-virgin olive oil
- 1 cup grape-seed oil or peanut oil
- Salt and pepper (to taste)
1. In a blender or food processor, add egg yolk, Dijon, lemon juice and vinegar. Blend to combine.
2. With the blender running, slowly add the olive oil into the mixture, drop by drop at first, then slowly in a thin, steady stream.
3. Continue until the mixture is thick and emulsified, and both oils are fully incorporated. Mixture should be creamy and the consistency of sour cream. Season with salt and pepper to taste.
4. Transfer to a clean jar with a lid. Store in the refrigerator for up to 2 weeks.
More to come on Back to…Cooking School.
Stay tuned during the month of September for more in our new series!
It would be impossible to cover even a fraction of everything taught in culinary school, where studying sauces for weeks on end is common, so forgive me if we jump from item to item seemingly without much connection. On the other hand, feel free to leave a comment detailing any topic you are interested in and I may be able to work it into a post. If not, I will certainly file it away for another Cooking School series, for we are always learning, are we not?
Mayonnaise is a staple in most kitchens. In what creative ways is yours used?