I've often talked about what rotten brats my brothers and sister and I were as kids, not because we were inherently mean, but because we were so spoiled by our Mom's creativity and know-how in the kitchen. As an adult, I appreciate the summers we spent gardening and all the home-made great food we ate but as kids we were the frowny faces who whined to our cake-decorator Mom "Please, anything for my birthday but cake with decorator frosting!" See? Brats!
We also had home-made pancakes (not from Bisquick or a mix), home-made caramel sauce for our ice cream, and home-made mayonnaise on our sandwiches. Did we appreciate it? No! We whined for Bisquick pancakes, white store bread, caramel sauce that comes in a Smuckers jar, and Miracle Whip!
I laugh now, and hope she's laughing in Heaven with the unappreciated Moms!
I've been making a lot of buttermilk herb (ranch) dressing lately and since that's all from scratch, it seemed a shame to keep using commercially made mayo (I'm a Hellman's girl) when I know how to and how easy it easy to make home-made mayo before proceeding to the buttermilk dressing stage. Mayo, like all dressings, is a relatively simple concept with a variety of ingredients that can be used for slightly different tastes. I'll give the basic recipe and add some of the ingredients that can be exchanged for the basics to 'fancy up" the basic eggy, creamy, rich concoction that is mayonnaise. I may not have appreciated it as a kid but I do now, Mom!
Home-Made Blender Mayonnaise
recipe by Glenna Anderson Muse as taught by her mother, Karen Haggard
- 1/4 cup pasteurized eggs (Mom used 2 egg yolks, which is fine, but eggs are iffy these days and not always from our farmer friends like when I was a kid so I use Egg Beaters or something comparable now)
- 1 Tbsp fresh lemon juice
- 1 tsp mustard, yellow, coarse brown, spicy brown, etc.
- pinch of salt and pepper, and sugar (or tsp of honey)
- 1 cup neutral -flavored oil such as expeller-pressed canola or safflower. You can also use olive oil or any nut oils, just be prepared that those flavors will dominate the mayo.
1) Place everything except for the oil in the blender and blend quickly until mixed thoroughly.
2) With the center removed from the lid, and the blender going non-stop, pour the oil through the hole in the lid in a small, steady stream until all of it is in the blender. Within seconds the mixture will thicken to the consisentency of and opacity of mayo. Taste and adjust salt and pepper as needed. Refrigerate.
Makes 1 1/2 cups.
Garlic & Parsley Aioli
Recipe by Glenna Anderson Muse
"Aioli" is a French culinary term for garlic (and usually herb) flavored Mayo. It's great as a dipping sauce or on sandwiches of all kinds.
- 1 batch of Mayo, still in the blender.
- 1 clove fresh or roasted garlic, minced (my preference is roasted because I love that flavor and it's milder--roasting garlic is easy to do in the oven or toaster oven)
- 1 Tsp-1 Tbsp (depends on your love of) fresh Parsley, minced (or 1/2 tsp-1 1/2 tsp dried Parsley)
Add garlic and parsley to mayo and blend for another 10-15 seconds or until blended smoothly.