Presto-Mayo!

November 29th, 2008 by katie

So Thanksgiving is over in the US and I know you are already sick of turkey stuffing mashed potatoes, bizarre leftover recipes, and pumpkin pie. Great, me too. I will be posting my pie recipes in the next few weeks, but I’ll try to space them out a little.

As a diversion from all that heavy T-day food I made some roast beef sandwiches on ciabatta with a little pesto mayonnaise. I have been trying to keep my herbs alive by pruning them frequently, however I never know what to do with the small handful of leaves I take off. It’s too little to make a huge batch of pesto but too much to just throw away. Today, I simply finely minced the leaves with a garlic clove and a couple of pecans then drizzled it with olive oil and sprinkled over a little parmesan cheese. Mixed together in a small bowl, it was the perfect single-serving pesto.

I also figured it was as good a time as any to try my hand at homemade mayo again. It turned out much, much better this time and I can finally feel mayo success. I stirred in the pesto and viola!-a fresh flavorful spread for my post-holiday sandwich. I used the mayo recipe over at Wasabi Bratwurst as well as Frank’s tips from the comments and I really liked the result this time. I think I will probably continue tinkering with adding different spices but this is a great basic mayo base.

Fresh Mayonnaise

makes about 1 cup, prep 5 min, adapted from Wasabi Bratwurst

  • 2 egg yolks
  • 1 tbsp rice wine vinegar
  • 1/4 tsp brown sugar
  • 1 tsp salt
  • 1 cup olive oil
  1. Add all ingredients to a blender except oil.
  2. Pulse to combine ingredients, then slowly dribble in oil while blender is running.

Thanks for the little break. It was really nice to enjoy the holiday without feeling chained to the computer. This blog is something I enjoy so much that I was surprised at how refreshing it felt to be completely unplugged for a few days. I am itching to get back to it now, however, so here we go!

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Posted in Condiments

6 Responses

  1. Sara

    I’ve never made my own mayo – your pictures are beautiful!

  2. Melissa

    Yay for mayo success! I’ll have to try this method and ingredients. Hm. Maybe today since I’m only doing stock and don’t have any other kitchen pressures.

    Thanks for the break from turkey crap hehehe.

  3. sweetbird

    I have not yet attempted homemade mayo – I’m a big baby like that. I imagine I’ll finally get up the courage one day…

  4. noble pig

    Roast beef does sound good after the turkey fest! Love the pesto mayo too.

  5. Fumi

    Thanks for the shout out! I am glad to hear you got a little break from the computer. I too did the same, although that just means I did not do any work done and I am scared to open my corporate email 🙂

    Rice wine vinegar is what my mother uses to make her mayo with. If you want a little change, add tiny pinch of powdered mustard and make sure that it is dissolved before adding any oil. The tone changes dramatically with a smidgeon of mustard.

    Well baked turkey/ham leftover deserves better mayo, Black Friday should also be a national homemade mayonaise day!

  6. Ashleigh

    your pictures are amazing!

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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