This is inexpensive to make and you can flavour to suit your tastes and menus.
- 2 egg yolks
- 1 tsp Dijon mustard
- 4 tsp. fresh lime juice (or lemon juice)
- 1 cup vegetable oil
Place the yolks in a food processor and add the mustard and juice. Pulse to incorporate fully. Keep motor running on slow and add the oil…slowly.
Season lightly with salt and pepper. Store in airtight container for up to 1 week.
note: if this separates after oil has been added, simply add another yolk and 1 tsp. lukewarm water in a clean bowl and add the broken mayonnaise, briskly whisking constantly. Now add 1/4 cup more oil, whisking to incorporate.
Flavoured Mayonnaise
Tartar Sauce – after adding the vegetable oil, add 2 finely chopped baby gherkin pickles and 1 tbsp. minced onion.
Red-Pepper Mayonnaise: After adding the oil, add 1 roasted red pepper (from a jar) and 1 minced grlic clove.
Garlic Mayonnaise: After adding the mustard and lime juice, add 2 minced garlic cloves
This is really yummy.
Churros (Mexican Dessert)
Again, this recipe is from a class we took with Chef Paul Cecconi. They are so darn yummy, you better buy elastic waisted pants, ‘cuz you will make them over and over and……over again!
- 1 cup water
- 2 1/2 tbsp. white sugar
- pinch of salt
- 2 tbsp. vegetable oil
- 1 cup flour
- Oil for deep fryer
In a small saucepan on medium heat, combine water, sugar, salt and oil and bring to a boil then remove from the heat.
Stir the flour in vigorously until it forms a ball. Switch arms so you don’t get tired stirring this.
Place batter in a piping bag with a star tip and pipe into 375 degree oil and fry until golden.
After fried, toss in the cinnamon sugar (follows).
- 1/2 cup sugar
- 1 tsp. ground cinnamon
Didn’t I tell you these were yummy? Besides, look at the money you saved by not having to fly to Mexico. Darn, I’m good!