You said:

Lately I've thought about making some Mayonnaise from Scratch but I couldn't find it in our Recipe Boxes, so I guess I never told My Wife
how the Mayonnaise was made.

Egg Whites is the only Inggedient I can remember being told that was
in it.

I've seen recipes for home-made mayo that call for whole eggs and for
yolks only. Never seen one for egg whites only. Here's the one I use
for a fast (one minute - after you gather all the stuff) basic batch.

This calls for all "hand" work. A Cajun motorboat (stick/immersion
blender) makes things a bit easier - especially if you want to add
garlic or otherwise tart up your sauce.

I've added garlic, mustard powder, fine ground withe and black pepper,
basil, etc. in various batches. No one ever told me it had to always
be the same old, same old. Bv)=

And here's a link to a video: https://www.youtube.com/watch?v=cDWwulklcnI

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Mayonnaise
Categories: Five, Sauces, Eggs, Citrus
Yield: 1 cup

2 lg Eggs; separated
2 ts Lemon juice; fresh
+=OR=+
2 ts White vinegar
1 c Neutral oil
pn Popcorn salt *

* any fine grain salt - it mixes in more easily than
"regular" table salt and definitely more easily than
kosher salt.

You'll need a nice sturdy wire whisk and a high-sided
bowl to work in.

Separate the egg whites from the yolks. Set aside the
egg whites for another purpose (like making meringue)
and place the egg yolks in the bowl.

Pour the fresh lemon juice into the bowl with the egg
yolks and whisk them well.

Slowly, a few drops at a time, pour the oil into the
bowl while whisking constantly. Once the mayonnaise has
started to thicken, pour the oil in a slow and steady
stream. If the oil starts to build up at all, stop
pouring and whisk the mayonnaise briskly until the oil
has incorporated.

If the mayonnaise starts looking too thick, add enough
water to thin it to the consistency you like. Add about
a teaspoon of water at a time.

Once all the oil has been mixed in, the mayonnaise
should be thick and fluffy, with your whisk forming
ribbons through the mixture. Season it carefully with
fine grain sea salt. Add a small splash of water if you
would like a thinner mayonnaise.

Makes about a cup

Uncle Dirty Dave's Kitchen

MMMMM

... "Hearts can't be broken because they're made of marzipan." Kerstin Gier
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Ed Vance <=-

This calls for all "hand" work. A Cajun motorboat (stick/immersion blender) makes things a bit easier - especially if you want to add
garlic or otherwise tart up your sauce.

Hint: If you wear a fitbit and use a hand whisk, making Mayonnaise (or
mashed potatoes) is equivalent to a sprightly jog around the neighborhood.

Every time I whisk something as part of dinner prep, my fitbit tells me I'm done running for the day. :)


... Wait, this is a *scene*?
--- MultiMail/DOS v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Kurt Weiske wrote to Dave Drum <=-

This calls for all "hand" work. A Cajun motorboat (stick/immersion blender) makes things a bit easier - especially if you want to add
garlic or otherwise tart up your sauce.

Hint: If you wear a fitbit and use a hand whisk, making Mayonnaise (or mashed potatoes) is equivalent to a sprightly jog around the
neighborhood.

Every time I whisk something as part of dinner prep, my fitbit tells me I'm done running for the day. :)

What's a "fit bit"? I'm not, never was, never will be a gym rat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Rats Bordeaux Style (Entrecote à la Bordelaise)
Categories: Game, Wine, Herbs
Yield: 2 Servings

2 lg (300 g) wine cellar rats;
- cleaned
100 g Butter
2 Shallots; fine chopped
100 ml Red Bordeaux wine
200 ml Demi-glace
+=OR=+
200 ml Beef stock
2 tb Chopped parsley
Salt & black pepper

A French classic, impressive yet simple to prepare - it
is a very chic way to serve a rat! Here are my easy step
by step instructions for a perfect Entrecote Bordelaise!
Serve with sauté potatoes or frites and haricots verts...
and a good bottle of Saint Emilion, from the little
Medieval town just to the east of Bordeaux."

Alcoholic rats inhabiting wine cellars are skinned and
eviscerated, brushed with a thick sauce of butter and
crushed shallots.

Sauté the rats:

Season the rats with salt and pepper on both sides. Heat
the pan to smoking point and add half the butter. Place
each rat in the pan and brown it on both sides - give it
about two to three minutes on each side to seal it first,
then let the meat cook through to your taste. Do both rats
in this way and then set them aside.

Cook the shallots.

In the same pan, (drain excess butter if needed), cook the
shallots. Put them in the pan and stir from time to time
until they are soft and starting to turn golden.

Deglaze the pan.

When the shallots are done add the red wine to the pan and
give it a good stir.

Now, add the demi glace or beef stock to the pan and stir
until everything is blended, then leave it to simmer for 5
minutes or until reduced.

Cut the remaining butter into small pieces and add them to
the sauce one at a time, mixing so that they melt into the
mixture: this will give the sauce a rich flavour and give
it an appetising glossy finish,.

A Bert Christensen Special

From: http://bertc.com

Uncle Dirty Dave's Archives

MMMMM

... The way to a man's heart is usually through the rib-cage...
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)