Cinco de Mayo-nnaise

Thanks to Ronny Mikkelsen for this “puntastic” post. He mixes Good Food every week (he makes us sound good) and he’s also quite a foodie. If you’re planning a little Cinco de Mayo fiesta, consider some homemade mayo (maybe for that guacamole or for some homemade esquite.

HOMEMADE MAYONNAISE (in a jar)

1 medium to large egg

1/2 cup vegetable oil

2 teaspoons lemon juice

1 teaspoon dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 handheld blender

1 pint sized mason jar (wide mouthed)

1. Crack egg, separate the yolk from the whites and reserve both.

2. Combine ingredients in the wide mouthed mason jar in the following order: yolk, 1/2 the whites, lemon juice, Dijon mustard, salt, pepper, and slowly add the vegetable oil last.

3. Using a hand held blender carefully lower the blade into the mason jar and wait for oil to float to the top then pulse slowly to combine ingredients at the bottom, after a few pulses when mixture starts to combine and look mayonnaise like, raise blender slowly and continue blending to combine with the rest of the oil. When oil has been absorbed and the mixture has a mayo-like consistency, remove blender and stir remainder with a spoon to combine.

4. Enjoy as is or combine with one of the five flavorings listed below. Homemade Mayonnaise (in a jar) will last for up to three days in the fridge, stored in an airtight container.

Click for more mayo recipes (including one with Bacon!).

BASIL PESTO WITH TOASTED WALNUTS (in a jar)

1/2 cup basil

1 garlic clove

3 tablespoons good olive oil

1/2 tablespoon toasted walnuts

1/2 tablespoon parmesan cheese

1 handheld blender

1 pint sized mason jar (wide mouthed)

1. Peel then crush garlic with bottom of mason jar.

2. Toast walnuts then crush with bottom of mason jar.

3. Combine garlic, nuts, and cheese in mason jar.

4. Rip basil leaves and add to jar making sure to push down to compact ingredients at the bottom of the jar, then add the olive oil and salt and pepper.

5. Insert handheld blender in jar and pulse until ingredients are combined.

6. Hey pesto that‘s what you’ve got! Basil Pesto with Toasted Walnuts will last for up to three days in the fridge, stored in an airtight container.

COCK SAUCE MAYONNAISE

Follow the instructions for Homemade Mayonnaise (in a jar) then add 2 tablespoons (1 if you like it mild) of Sriracha sauce after mayonnaise has been made. Alternatively try making your own cock sauce using the Hot Knives recipe found here.

BASIL PESTO MAYONNAISE

Follow the instructions for Homemade Mayonnaise (in a jar) then add 2 tablespoons of Basil Pesto (in a jar) or take the easy way out and use that store bought stuff. The pesto not the mayo, come on now!

WASABI MAYONNAISE

Follow the instructions for Homemade Mayonnaise (in a jar) and add 1 tablespoon (2 tablespoons if you like a kick in the nostrils) of Wasabi paste to the ingredients before adding the vegetable oil. Finish mayo as instructed.

CHIPOTLE MAYONNAISE

Follow the instructions for Homemade Mayonnaise (in a jar) and add 1 whole Chipotle Pepper in Adobo Sauce (2 peppers if you can handle the heat) to the ingredients before adding the vegetable oil. Finish mayo as instructed.

HOMEMADE BACONNAISE

Follow the instructions for Homemade Mayonnaise (in a jar) and substitute rendered bacon fat for half of the vegetable oil. Finely chop the rendered and crispy bacon strips then add to finished baconnaise. Note baconnaise is best used the day of as the bacon grease will set and congeal in the fridge.