If you know me well then you know I love to bake and cook. Some people find their time in the kitchen to be stressful and just not fun. I on the other hand love it. For me it is actually a highly enjoyable experience. I love being able to focus on creating food that others can enjoy. I like the challenge of making things from scratch and trying new recipes. If I am stressed cooking or baking can actually help relieve my stress. Since this whole life change began back in May I haven’t been able to spend nearly as much time in the kitchen as I would like. Now that we are finally settled in our new apartment I feel like I might be able to finally get back in a groove.
Which brings me to today. Today my kitchen was a disaster. It looked like a bomb went off, pots and pans everywhere, splatters around the stove, drips on the counters. It was great. A messy kitchen is a happy kitchen because it’s being used. During my free time between nannying in the morning and afternoon I sometimes start dinner prep so when I get home we can be ready to eat. Today I’m recreating this meal that I blogged way back in 2007. And do you want to know something insane? I made mayonnaise today. Who does that?! Apparently me. I was short 1/4 cup of mayonnaise for the coleslaw so I googled it, I found a recipe, and I made mayonnaise. It was surprisingly really easy. And here is how I did it.
(Adapted from: Confections of a Foodie Bride)
1 egg, at room temperature
1 Tbsp lemon juice
1 tsp white vinegar
1/4 tsp kosher salt
1/2 cup extra-virgin olive oil
1/2 cup canola oil
Add the egg, lemon juice, vinegar and salt to the bowl of a food processor. Turn on and process. Very slowly stream the oils into the food processor. After adding all of the oil, process another 30 seconds. Place in a covered bowl, with plastic wrap pressed onto the surface of the mayo, and refrigerate.