IN THE KITCHEN
Recipes and Stories from the Kitchen. Most of them will pertain to what you can make with what we produce on the farm, but there will be exceptions. Some things are just too good not to share.
I made homemade mayonnaise for the first time last year, and it did not disappoint. With a little bit of elbow grease and some good quality eggs you can have a delicious sauce that will take your BLT to a whole new level. The following recipe is courtesy of one of my favorite cookbooks Screen Doors and Sweet Tea.
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 tbsp fresh lemon juice
1 tbsp white vinegar
1 tsp dry mustard
1 tsp salt
1 tsp sugar
Dash of cayenne pepper
2 cups vegetable oil
In a food processor or a “jar of mayonnaise maker” (we inherited one with the farm so that’s what I used to make ours), combine the whole egg, yolk, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.
With the processor running at high speed, or while quickly dashing the plunger of the mayonnaise maker, slowly drizzle in the oil, allowing it to fully integrate as added until all of the oil has been incorporated. Will keep in the refrigerator for up to a week.