Homemade Mayo

This is a simple post, and it's about the fattening substance that we all know and love to put on our sandwiches,burgers, and in our Utah Fry sauce (mixed mayo and ketchup for the non-Utah folks). Usually this substance comes in a jar that we keep in our fridge and we use it all the time to lube up our food without giving it much thought. In school last week we showed up to class and out of nowhere the chef said, "Pull out your whisks. We're gonna learn to make Mayonnaise". I'd heard of people making homemade mayo but I'd never tasted it or really tried to make it and I knew it had egg yolk in it. That was the extent of my homemade mayo knowledge. The chef proceeded to give us the demo on the oily goo then we all went to work. There are a bunch of recipes out there but I'm gonna give the one she taught us that tasted pretty good, and wasn't too difficult.


Ingredients
1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
1 cup canola oil


Method
In a bowl, whisk egg yolk, lemon juice, and vinegar together until well combined, then VERY SLOWLY drip oil  in a small amount at a time until well incorporated. Repeat until oil is gone. Whisk like your life depends on it and as you add the oil it should start to look like mayo : ) Now if you don't want to do this by hand you can repeat the process in a mixer and it will be a lot easier. Also, add a little cayenne pepper to the mix for a nice kick. That's it ladies and gentlemen! Enjoy!

doesn't that look yummy!

Easy Vinaigrette

SO, here's a basic Vinaigrette that we learned in class our second week. It's super easy and tastes great!
The basic formula for any vinaigrette is 3-1, 3 oil to 1 vinegar. For example for me and my wife I use 2 tablespoons vinegar to 6 table spoons of oil. Adjust the recipe according to your needs. Make sense?? Hope it does cause i'm going to move on : ) I'm going to do the recipe that I like and that is really basic but if you know the formula you can tweak the recipe for any kind of vinaigrette you want.

Ingredients 
2 Tbs. Red Wine Vinegar
6 Tbs. Light Olive Oil
1 tsp. Dijon Mustard
1/2 Tsp. Fresh Garlic
Sugar
Salt
Pepper

Method
Get a small bowl and whisk, add vinegar to bowl and begin whisking. While whisking continuously slowly add oil a little at a time, only adding more after the previous addition has been incorporated until all oil is mixed in. Continue whisking and add Dijon mustard, garlic, and salt and pepper to taste. You may be wondering why sugar? the sugar will bring down the acidity and make the flavor come out even more. add a pinch at a time tasting after each addition until desired acidity tang is aquired everyone's tastes are different so explore!

That's it! if anyone try's it let me know how it went in the comment section and if I need to change something in the recipe please feel free to comment. Thanks!