12 May 2014
Homemade dill-dijon mayonnaise and the egg salad thereof
Homemade mayonnaise is supposedly difficult to make correctly. That's interesting, because this took under five minutes to make and had no issues whatever. Don't be scared--just give it a try!
The worst that can happen is that your mayo breaks. To fix a broken mayonnaise, all you have to do is get out another egg yolk and gradually whisk your broken mayo into it. No problem.
We wanted a super-flavorful mayo, so John (who was at the whisk) broke out the jar of dijon mustard, a bunch of fresh dill, and some chive blossom vinegar.
Mayonnaise with dill and dijon
1 egg yolk
splash of vinegar (chive blossom, white wine, or champagne)
spoonful dijon mustard
1/2 cup grapeseed oil
chopped fresh dill (or other herbs of your choice)
Mix together egg yolk, vinegar, dijon, and salt and pepper to taste. Gradually whisk in the oil until your mayonnaise is completely emulsified. Fold in as much dill as you like. Taste and correct the seasonings, and you're done.
You can use this immediately or stick it in the refrigerator to use later. Fresh mayonnaise only keeps for about 3-5 days, so make plans to use it up quickly!
Now that you have some homemade mayo, what should you do with it? My vote is always and forever for egg salad.
Egg salad for two
5 hard-boiled eggs
a handful apiece of fresh dill and chives
3-4 tbsp homemade mayo
1 tbsp dijon mustard or more to taste
Chop your eggs. I like to chop mine irregularly for a more interesting texture in the final product. Slice your radishes and cut across the slices to make little strips. Chop further if you want smaller bits. Wash and chop up a healthy whack of both chives and dill.
Deposit your eggs, radishes, herbs, mayo, and mustard into an appropriate bowl. Season with salt and pepper to taste. Mix everything together, correct seasonings, and you're done. Hooray!
This recipe makes enough for four open-faced egg salad sandwich halves or two very full closed sandwiches, plus some leftovers to scoop onto radish slices. You could also serve spoonfuls in nice crisp lettuce leaves or endive boats. Hooray!
Now I really want to take a batch of these on a picnic, with a bagful of apples and a cold bottle of sauvignon blanc. So perfect for summer.
Have you ever made homemade mayonnaise? How did it go?