Eating from the garden this month: Apples, Basil, Beans, Blueberries, Cantaloupes, Cucumbers, Eggplant, Figs, Muscadines, Okra, Field Peas, Peppers, Sweet and Irish Potatoes, Summer and Winter Squash, Tomatoes, Watermelon
HOME MADE MAYONNAISE
Recipe courtesy of: Grow It, Know It
1 large egg at room temperature
1 tablespoon Dijon mustard or ground mustard
1 tablespoon red or white wine vinegar or lemon juice
1/4 teaspoon kosher salt, or more to taste
1 cup neutral flavored oil like grapeseed, safflower canola, or vegetable oil.
1 additional teaspoon fresh lemon juice is optional
STEP ONE • PREPARE THE EGGS
Boil enough water to pour over your un-cracked eggs. Using a slotted spoon, spoon the eggs out of the boil-ing water after 30 seconds. Let cool. STEP TWO • PREPARE THE MIXING BOWL OR BLENDER
Crack and add egg, mustard, vinegar, and salt to the bowl of a food processor and process for 20 seconds. Or just mix it with a whisk. Scrape the sides and bottom of the bowl free of mix and turn the food processor or blender on or get that whisk to mixing! STEP THREE • DRIZZLE CRIZZLE
Begin to slowly (and we mean slowly!!) drizzle the oil in a tiny tiny stream until about 1/4 of the oil has been added. At this point you should begin to notice the mixture beginning to thicken and emulsify. Once this happens, you can be a little less strict with how slowly the oil is added. Continue to add the remaining oil in a still very thin stream. STEP FOUR • PREPARE THE SANDWICH But before you do, taste your mayonnaise. Do you desire a pinch of salt, some black pepper, or a little lemon juice? Maybe a little paprika or hot sauce or roasted garlic! Make your sandwich of choice and enjoy your very own mayonnaise!
Need materials to cook with in your classroom? Borrow the mobile cooking cart from the Office of Service Learning and/or contact a local chef to come cook with your class! Contact firstname.lastname@example.org to learn more!