Years old Martha Stewart recipe for Easter Home made mayonnaise with hard cooked eggs?
- iL Divo Sep 30, 2009 09:41 AM
Years and years ago, maybe 8 [?] on Martha's show she featured a lady that did a recipe segment on the show about a Ukranian bread and pate and home made mayonnaise. I didn't care about the specialty bread but did make the mayonnaise and pate for Easter at my aunts house. Took it there, along with all else I made for dinner as she was preparing nothing :( < [?] > no really. The pate and mayonnaise were such hits I can't tell you. Now, going into her web site I can't find either. Does anyone know what I'm talking about?
I have two new bottles of extra virgin olive oil and I'd like to make her mayo using the hard boiled eggs for longer lasting in the frig. Help me please if you can and TIA...
Julia’s Cooked Egg Mayonnaise
- makes 2 cups -
Adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin.
2 tablespoons flour
1/2 cup water
1 large egg
2 hard-boiled egg yolks
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 1/2 teaspoons wine vinegar
2 1/2 teaspoons fresh lemon juice
1 cup excellent olive oil or other fresh vegetable oil (I use 1/2 olive and 1/2 vegetable)
Several grinds of pepper, preferably white
More seasonings as needed: salt, vinegar, lemon juice, etc.
1. Measure the flour into a 2-quart stainless-steel saucepan and, whisking constantly, gradually blend in the water to make a lump-free mixture. Whisking slowly and reaching all over the bottom of the pan, bring to a boil on top of the stove. Boil slowly 1/2 minute, whisking—beat in droplets more water if the sauce is stiff rather than very thick. Remove from heat, break the egg into the center of the sauce, and rapidly whisk it in. Put the sauce over moderate heat again and, whisking slowly, boil for 15 seconds. Scrape the sauce into the bowl of a food processor.
2. Add the hard-boiled yolks, mustard, salt, vinegar, and lemon juice to the machine. Process 15 seconds—long enough to be sure the yolks are well incorporated, so that they will create the emulsion. Then, with the machine running, begin adding the oil in droplets. When the emulsion is established (which should happen after about 1/3 cup oil has gone in), add the oil in a thin stream of droplets. When as much oil as you wish has gone in and the sauce is thick and glossy, taste analytically for seasoning, adding salt, pepper, etc. as you feel them needed.
3. Store the sauce in a covered container in the refrigerator; it will keep for at least a week.
This might help.