Homemade Mayonnaise has been a sore subject for me. The French are big on making their own-think Julia Child-and it’s common for most home cooks to have their own on hand in the fridg. Not here. Bring out the Hellman’s and Miracle Whip are a staple in most American kitchens. As much as I loved the idea of making my own, it NEVER turned out for me…That is, until I saw a little Dominique Ludwig video pop up on my Instagram. Who, may you ask is Dominique Ludwig? Well, I’ll tell you. She is a British nutritionist/food therapist and author. Think Emma Thompson meets Martha Stewart in the kitchen, only not as formal as Martha Stewart. After watching Dominique’s video, I think what I had wrong or the recipes I have tried in the past, didn’t have the proportions correct. This time, in just a few seconds, I could already see that this was going to be a winner in terms of texture. It looks slightly yellow and fluffy. The recipe I needed the mayonnaise for was a dip for Butternut Squash fries that required strained yogurt and 2 tablespoons of Mayonaisse. Not having any on hand, I referenced the Dominique Ludwig video I remembered watching. After whipping this up, store in a jar with a lid for one week, some say ten days. I’d say 1 week to be safe.. Here go…
Homemade Mayonnaise
-1 egg
-1 Tablespoon lemon juice
-1 Tablespoon apple cider vinegar
-1 rounded teaspoon Dijon mustard
-1/4 teaspoon salt
-3/4 cup extra virgin olive oil
Immediately, I knew this recipe was a winner for me!
Method
1. Place all ingredients in a small blender container.
2. Blend on high for a short time until mixture becomes whipped.
3. Store in an airtight glass jar for up to a week in your refrigerator.
Celery, Date and Feta Salad
On this one, YUM, YUM YUM! The flavors are absolutely delicious! We had this as a side dish for dinner with salmon on Tuesday. Wednesday I had it for lunch with cold salmon on top and on Thursday’s lunch with grilled chicken. Here you go…
Ingredients
-10 stalks of celery chopped
-6 Medjool dates, pitted and chopped finely
-1/2 cup toasted walnuts
-1/2 cup crumbled Feta cheese
-1/4 cup finely chopped onion
Dressing Ingredients
-Juice of 1 lemon (about 2.5 Tablespoons)
-1/4 cup extra virgin olive oil
-1 Tablespoon white wine vinegar
-1/8 teaspoon red pepper flakes
Method
- Place all salad ingredients in a large bowl and stir.
- Place all dressing ingredients in a larger measuring cup (like a 2 cup measuring cup) and whisk with a mini whisk or fork.
- Pour dressing atop the salad and toss. Season to taste with coarse salt and freshly ground black pepper.
