Sunday, March 28, 2010

Egg Salad

I suddenly realized that it was spring and I had to have an egg salad sandwich. I like mine on plain, white bread with no garnishes added to muddle up the taste.

What’s the secret to a good homemade egg salad? Homemade mayonnaise. Try it – it is simple and so much better than the Mayo that you buy in the grocery store:

2 egg yolks

1 teaspoon Dijon mustard

1/4 teaspoon cayenne pepper

2 tablespoons fresh lemon juice

1 cup vegetable or olive oil

Use food processor or blender

Combine the egg yolks, mustard, cayenne and lemon juice in a food processor. Start to process, and as the machine runs, add the oil in a thin stream through the top spout. The mayonnaise will come together and thicken all of a sudden.

If the mixture is too thick, add a little warm water to thin. Add salt and pepper to taste. The mayonnaise will keep for about 1 week in the refrigerator.

In Minneapolis, there use to be a wonderful restaurant called Charlie’s. They had the best potato salad ever and no one could ever figure out the secret ingredient. Someone finally let it out: It was the homemade mayonnaise.

Bon Appetit!