So, my sister came over a couple weeks ago and showed me how to make mayonnaise. Well, I had recommended to her that we use my immersion blender because I read online that you can make mayonnaise in an immersion blender without having to add the oil slowly. You could just throw all the ingredients in there together and it would work. Well, it didn't and but we had a nice bacon, lettuce and tomato salad with a dressing made from our liquid mayonnaise. It tasted good, but it wasn't mayonnaise.
Well, Ethan has been really cranky and needy lately, and I thought it was due to this one tooth that hasn't popped through yet, but he has been happy as a clam the past two days and his tooth still isn't through, so I'm not sure what that is all about. Needless to say, he was a happy camper today and let me get all kinds of stuff done without whining all over the house all day :). So I decided to take advantage of his mood and get cooking! I attempted the mayonnaise again. I was determined to use the immersion blender successfully, but this time I started the right way. I added one egg to the container, and then slooooowly added an olive/coconut oil blend drip by drip. It turned out fairly thick! But then I added vinegar afterward, and it became liquid again. I tried again. Cracked another egg, but this time, added vinegar to the egg, blended then added the oil. Well, I guess I didn't pour the oil slow enough this time and it never emulsified. I added too much oil and the result was a very olivey tasting mayonnaise liquid.
I couldn't let it go to waste. Afterall, I used pastured chicken eggs and good quality coconut and olive oil. So, I turned it into a honey mustard dressing.
Honey Mustard Dressing
3/4 cup mayonnaise (homemade)
3 tbsp mustard (I used grainy brown mustard, but yellow would be classic and yummy too)
salt to taste
pepper to taste
Apple cider vinegar (not sure how much, just use as much as it takes to taste right, probably around 1/4 cup.
Raw honey ( I think I used around 3 tablespoons)
a little whey (this will make it last longer with the homemade mayonnaise)
Mix all together with immersion blender or just shake it all up in a jar.
I then had a little less than 2 cups of honey mustard dressing that I wasn't sure I would use before it went bad, and I hate wasting food, so I decided to then make potato salad with it!
2-3 lbs potatoes, red works best, but I only had russets, so that's what I used, cooked and cubed
2 stalks celery, chopped
1 cup honey mustard dressing
salt
pepper
2 hard boiled eggs, chopped
1/2 onion chopped
paprika for a splash of color. I didn't have any, but it would have been a lot prettier if I did! Oohh, smoked paprika would have been really good. Oooh and truffle oil would have been a good oil to use for the mayonnaise. Why didn't I think of that before? Oh well, next time.
Anyway, make sure the eggs and potatoes are cool before tossing all the ingredients together in a bowl and let chill in the fridge for awhile before eating.
I guess you have noticed that I didn't put a recipe for the mayonnaise. I am going to perfect it first, and then I will post my final results in a recipe format. I will master this! I'm determined.
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