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Entries in Spreads (3)


Homemade Mayo

I grew up eating Miracle Whip and hated the taste of real mayonnaise.  Over the years, I have developed a taste for the real thing (well, as much of a taste as you can get for mayo!).  Mayonnaise is not something I use all too often.  When I buy a jar, I use what I need and the rest sits in the fridge for what seems to be forever.  The thought of making my own mayo never crossed my mind until this post from Beantown Baker (from Joy of Cooking) came through my feeds.  It seemed so easy that I had to try it.  And the recipe only makes about 1 1/4 cups, just enough to store in a cute little jelly jar.  I whipped some up in under a minute and spread it on some toasted rosemary bread.  I piled it high with some lettuce, fresh ripe tomatoes from the garden, and a sprinkle of salt and pepper.  A lettuce, tomato, and homemade mayo sandwich may just be the perfect late-summer lunch.  I think I will repeat it tomorrow!

1 Egg
1 teaspoon Dry Mustard
1/2 teaspoon Salt
1 teaspoon Sugar
1 tablespoons Vinegar or Lemon Juice (I used champagne vinegar)
1/4 cup Olive Oil
1 scant cup Canola Oil

Add the egg, mustard, salt, sugar, and vinegar to the bowl of a food processor or blender.  Process until completely mixed.  As the blade spins, slowly stream in the oils.  Once the oils have been added, continue to process for about 30 more seconds.  Scoop the mayo into a bowl or jar, cover, and store in the fridge.

*As Jen notes in her post, you can flavor your mayo with different herbs or infused oils.  I think next time I may just use some of my basil or rosemary to give it some extra flavor. 



We have a basil plant growing in our backyard.  It did exceptionally well this year, growing quite tall and full.  We've been talking about making pesto out of it for the last few days, because we haven't really been using it for anything else and we wanted to make sure to use it before it started to die.  I used a recipe from The New Moosewood Cookbook by Mollie Katzen.  I halved the recipe because I only ended up with 1.5 cups of basil from my plant.  Funny how it looked like a lot more until I actually measured it!

3 cups Basil, packed
4 Garlic Cloves
1/3 cup Olive Oil
1/3 cup Parmesan Cheese
1/3 cup Pine Nuts, toasted
Salt & Pepper, to taste

Place the basil and garlic into a food processor and mince well.  Add the pine nuts, continuing to blend until they are ground.  With the food processor going, drizzle in the olive oil.  When you have reached the consistency of a smooth paste, transfer to a bowl and stir in the Parmesan.  Season to taste with salt and pepper.



I never used to like olives. I don't know what happened, but now I absolutely love them! A few years ago, Joel and I went to a small informal wine tasting at a local wine shop and a few tables had snacks to go along with the wine. One table had tapenade and I remember it being delicious. The guy told me how he made it and it seemed simple so I don't know why I wated a few years to try and make it myself.

After the issue with the sour cream being moldy the other day in the fridge, I decided that I better try to use some of the stuff up so it doesn't become forgotten about and suffer the same furry fate. I had about half a jar of Kalamata Olives in the back of the fridge. I bought some melba toasts so I figured, why not try some tapenade. This recipe is kind of a compilation of a few basic recipes that I found when I googled "tapenade recipe." I left out the capers and anchovy filets that I saw on a few of the recipes because I don't like either of them. This recipe made about 1/4 cup of tapenade. I scaled it down based on what I actually had.

1/2 jar Kalamata Olives, pitted
1 Garlic Clove
Splash of Lemon Juice
Splash of Olive Oil

Chop the olives and garlic in a food processor. Add a splash of olive oil and lemon juice and stir. Serve on crackers or bagel chips.