That’s right. I said mayonnaise. And it was divine! It didn’t hurt that I picked up some English muffin bread at Publix.
And no, I’m not gross enough to just eat bread with mayo. I also grabbed a rotisserie chicken for Jake, since he did not approve of the fish tacos.
I was astonished by how easy this is and how few ingredients there are. In fact, I wanted to take a picture before I started blending, but I ran to the fridge to read the label on the Hellman’s because I just couldn’t believe there wasn’t something else in there. The point is that I was so excited to get to the blending that I forgot to take a picture. It’s an egg yolk, teaspoon or so of Dijon, a pinch of salt, juice of a half a lemon, and 1 and 1/4 cup of vegetable oil. And then from there it’s like witchcraft.
You drizzle the oil slowly while blending. I used an immersion blender and I swear it gave me carpal tunnel. That’s probably because I messed up the first batch and refused to give up. The first time went perfectly until I went to add the last quarter cup of oil. I must have drizzled too fast, because it was definitely drinkable. After that the paranoia kicked in, so I only used a cup in the second batch, but I think it turned out fine.
This was from Jennifer Reese’s book Make the Bread, Buy the Butter.
On another note, I tried to make her Everyday Bread again last week. I was pretty excited since I had a whole pound of new yeast. Well, failure ensued. I did a little research and discovered that I was not the only one to have issues with her recipe. In fact, there were several comments on her site about it. I was a little disappointed that she had not responded with a solution. I think when I make my next attempt I will use warm water, as opposed to her suggestion of room temperature. I’ll keep you posted.
Eat Well and Savor.