Hahaha...it makes my day every time.
I used to hate this skit for the frustration of the guests not being able to say one sentence. I was feeling what they were feeling...let them finish man!! Plus the song always got in my head. Now it gets in my head and I giggle at weird or inappropriate times. Like now, people have no idea why I am laughing, but it is because I am secretly singing and thinking about this skit.
Back to full meals – that will be a project for me and I’ll be working hard to make some yummy, tasty meals I can whip up in a jiffy. I am really good a breakfast, but I'm talking about dinner time meals. If I was single, I would probably do brinner all the freaking time. I love brinner.
But, since I am not the best at full on dinner time meals, I went a little crazy on condiments last weekend. I made mustard, it was awful and I have to try something way different. We made ketchup, and did a pretty good job. Then we hit the mother load. Homemade Mayonnaise. Wowzers indeed. Did I just blow you mind? Cause I blew mine, and my waist line I might add.
Its actually really easy, you just have to be patient with the oil and literally add it in drop by drop in the beginning. The only thing I had to do this with was a turkey baster - but it worked.
|Literally dropping the oil in with a turkey baster|
|What it looks like after all the oil has been added|
We made artichokes with a garlic aioli, curry aioli, and a spicy aioli. We ate a lot of mayo. Then when we ran out of artichoke, we got some crusty bread and ate some more. Its a bit shameful, yes I know. But it was so damn good. So we dealt with the shame, drank some wine and played some Rummikub too. I lost. Of course. Then we made burgers and added more mayo to those... yeah...
Try it! Make mayo and eat a lot of it so I don't feel so bad about myself.
by Alton Brown
- 1 egg yolk
- 1/2 teaspoon fine salt
- 1/2 teaspoon dry mustard
- 2 pinches sugar
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 cup safflower oil
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (you are making an emulsion). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant, thin stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week - ours was gone before then.
** Raw Egg Warning**Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Take about 1/4 cup of mayo and stir in finely chopped, or grated garlic, zest from one lemon and about a teaspoon of fresh lemon juice. Add black pepper and fresh oregano or rosemary and serve.
|and that's how that goes...|
Take 1/4 cup of mayo and stir in 1-2 teaspoons of curry powder. Adding more or less depends on how strong of a curry flavor you prefer.
Add this stuff to everything. For real.
So there you have it, homemade mayo. I need a diet.