Mayonnaise from Scratch

CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.

Ingredients:

1/4 cup water
1 TBL instant milk
1 NEW egg yolk – pasteurized only (save the white)
1/2 tsp dry mustard
1 tsp salt
1 tsp honey
2 TBL lemon juice (or 2 tsp citric acid)
–
Later: 1 cup Safflower oil

Step by Step

Blend everything above except the oil and 1 TBL lemon
Add ½ cup oil slowly – drop by drop
Add up to ½ cup oil as necessary.
Add the rest of the lemon juice slowly.
Let rest at room temperature for 6-8 hours
Refrigerate for up to 10 days

INGREDIENTS for BASIC MAYONNAISE

1 large egg yolk, at room temperature
1 tsp white wine vinegar
1 tsp raw honey
1/2 tsp salt
2 tsp Dijon mustard
1/2 C light olive oil
1/2 C unflavored oil: Safflower, Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado

STEP BY STEP

Place the egg yolks in the bowl of a stand mixer and attach the whisk beater.
Beat egg yolks for 1 minute until they are thick and sticky.
Continuing to mix, add the vinegar, honey, salt and mustard.
Keep mixer running. Drizzle oil in slowly.
Continue beating, being sure the egg yolks are slowly absorbing the oil.
After 1⁄3 to 1⁄2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. This is also called breaking.
Beat in the remaining oil in a thin, steady stream.
If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
Season to taste.

QUICK AND SIMPLE

One egg yolk
Juice from one half lemon
A pinch of salt
1 tsp white vinegar
Whisk together above, and then start drizzling in 1/2 C EVOO very slowly
Never stop whisking until thickened

NOTES

If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.

Mistakes

Don’t add oil too quickly or the emulsion will break
You must whisk quickly or the emulsion will not form
Too much oil after the emulsion forms, or the emulsion will break
Don’t let it get too hot or the emulsion will break

If it breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time

For Tartar Sauce

Mayo, capers, dill, and sweet relish

For 1000 Island Dressing aka Sauce Andalouse

Mayo, ketchup, minced red bell and dill relish

Chantilly Sauce

2 parts mayo, 1 part whipped cream

VIEW THIRD-PARTY VIDEO HERE

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Here is Gordon Ramsay making mayonnaise from scratch.

Lemon Party Punch

Title of Recipe: Lemon Party Punch

Ingredients:
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale

Instructions:
Dissolve sugar in canned or frozen lemon juice. Add tea, water and other juices and chill. Just before serving add gingerale and pour over ice cubes in punch bowl. Garnish with slices of banana, strawberries or other fresh fruit. Makes about 2 gallons punch.

Lemon Meringue Pie

Aug 15, 2019 – National Lemon Meringue Pie Day on August 15th gives pie lovers and lemon lovers a chance to celebrate. Tart lemon curd and delicate meringue sing together in this deliciously bright pie. When making a lemon meringue pie, the crust is usually made with shortbread pastry. The filling for the pie is lemon curd.

You can purchase a crust, or make one using any one of THESE RECIPES.

Ingredients:

4 eggs (separated) plus 3 yolks
- You will use the whites at Step 11
1 1/3 cup granulated sugar
¾ tsp. Salt
1/3 C cornstarch
2 C warm water
4 TBL butter
zest from 2 lemons
1/2 C lemon juice
1 9” flaky pie crust

Instructions:

Whip the yolks until light and frothy
Mix sugar, salt, cornstarch and water
- Heat water until it starts to simmer
Stir in butter and stir until it is melted and absorbed.
Temper about half of the mixture into the egg yolks a little bit at a time
Pour the egg yolks into the pan with the hot mixture
Add grated rind and juice, and mix well.
Bring to a boil over medium heat, and cook until thickened. Cook until it comes to a full rolling boil. Stir constantly
Cook 60 seconds longer over low heat, stirring constantly.
Cool and pour into pastry shell
Let cool COMPLETELY
MERINGUE TOPPING
Mix egg whites with 1 C Confectioner sugar, 1/4 tsp salt and 1/2 tsp cream of tartar in the bowl of a double boiler
Turn on heat to medium and whisk continually until temperature reaches 165º
Move to your stand mixer, and beat on high speed with the whisk attachment until soft peaks. (1-2 minutes)
Reduce speed to medium and whisk until firm (but not dry) peaks appear (about 5 minutes)
Spread on top of meringue
Color the meringue under a preheated broiler or using a torch

Use commercial pie crust or MAKE YOUR OWN

Cucumber Sauce

Title of Recipe: Cucumber Sauce (for fish or meat-pref cold)

Ingredients:
¾ cu cream (sour cream optional)
2 tbsp vinegar or lemon juice
¼ tsp salt
1/8 tsp paprika

Instructions:
Beat until stiff ¾ cup cream or sour cream (if using sweet cream add slowly). Add 2 tbsp vinegar or lemon juice, season w salt and paprika. Pare, seed and cut finely & drain well 1 lg cucumber. Add to sauce.

Cold Cucumber Soup

Title of Recipe: Cold Cucumber Soup

Ingredients:
2 sm cucumbers (peel, seed & dice)
4 cup chicken stock
1 cup sour cream
lemon, salt & pepper

Instructions:
Cook until cucumber is soft, cool slightly and put through blender w/1 cup sour cream. Season w/grated lemon rind and salt and pepper.

Special Steps:
Chill thoroughly, sprinkle w/chives

Breakfast Biscuits

INGREDIENTS

2 cups GRANDPA’S BISCUIT MIX (shown below)
2/3 cu buttermilk
OPT: 1/4 C shredded Cheddar cheese

Splash more milk ONLY if it doesn’t come together when you knead in Step 3. If it’s too wet, add a bit more biscuit mix or use dried milk.

DON’T OVER-MIX OR YOUR BISCUITS WILL BE TOUGH

STEP BY STEP

Add milk to biscuit mix. Stir with a spoon to combine.
Turn out on a floured surface.
Turn over onto itself 8 times to create layers
Roll or pat to ½ inch thickness.
Cut into 2 or 3 inch rounds.
- Push down, THEN turn. Don’t turn as you push, or you will seal the edges together and your biscuits will not rise
Place on a greased baking sheet with sides just barely touching
- Otherwise they will spread, not rise
- Don’t use a teflon baking sheet
- Put a small dent in the center to help create flat tops
Brush the tops lightly with melted butter
Bake at 450° for about 10 minutes.
Turn pan and cook another 5-8 minutes

Biscuit Mix

Freeze well, bake without thawing

Bruschetta

All of these are served on top of a French Bread or Bauguette sliced on the bias (angle) and toasted until it just starts to turn brown.

Caprese

Tomato, slice of mozzarella, topped with a basil leaf or black olive
Drizzle with EVOO at serving time

Caramelized Red Onion

Caramelize slivers of red onion in EVOO, then spread marscapone and prosciutto. Top with fig and red onion

Goat Cheese and Pear

Spread goat cheese and top with wedges or thin slices of pear. Drizzle with aged balsamic vinegar glaze

Burnt Mozzarella

Shave whole-milk mozzarella over sliced bread. Cover bread completely, then broil about 60 seconds to melt the cheese. Top with pesto

Olive Tapenade

Variety of pitted olives roughly chopped, then mixed with a sprinkle of anise seed, Greek oregano, red pepper and EVOO. Top with aged balsamic vinegar

Brie

A thin slice of brie with a few capers or slices of persimmon

Here are some more ideas:

Goat Cheese and Smoked Salmon
Sauteed Spinach with Bacon
Cream Cheese and Pomegranate
Cream Cheese w/ Onion and Caper
Goat Cheese and Raspberry Jam
Goat Cheese with Cherries
Feta Cheese topped with Cucumber
Sliced Ham with Apricots or Figs
Salami with Dijon Mustard
Parmesan and Grilled Peppers
Spinach Pesto and Sardines

The ideas are nearly limitless.
Don’t be afraid to experiment.

Grandma’s Mac and Cheese

Ingredients to feed 6 or 12 people

2 C large elbow macaroni
1 C sour cream
1 C shredded Colby – mixed in
2 C shredded Colby – for topping

Grandma likes to use 1 C coarsely chopped black olives when she makes this, but you can leave the olives out if you don’t like them.

Put in whatever
you want. You can
use bell peppers,
green chilies,
artichoke hearts…
whatever !

Optional Roux
1. In a saucepan, melt 2 TBL
butter over medium heat.
2. Stir in 2 TBL flour to make a roux.
3. Add 1 C milk to roux a splash at a time,
stirring constantly.
4. Stir in cheese, and cook over low heat
until cheese melts and the sauce thickens.
* This will replace Step 3 below.

Step by Step

Cook the macaroni to taste
Drain macaroni and put into large mixing bowl
Mix together 1 C cheese and 1 C sour cream
Add 1 C chopped black olives
Stir macaroni and cheese mixture together
Grease casserole dish
Pour mixture into baking dish, and pat it down
Top with as much shredded Colby as will fit in the casserole
Bake at 350º for 20 minutes
Let rest five minutes before serving

Oh, one more thing…

Serves 6 as a main course or up to 12 when served as a side

Meals for Thomas

This was created for my grandson Thomas, because he wanted to start making family meals on a weekly basis. Hopefully he will find these menus helpful.

Click here to begin.

Caramel

3/4 c Sugar
1/4 C Karo syrup (light corn syrup)
2 TBL Water
1/4 tsp Cream of Tartar
Pinch Salt
–
3 TBL butter
3 TBL Cream Cheese
1/2 C heavy cream
1 tsp vanilla

Measure parchment paper for the bottom of a square metal pan
Trim so that it fits perfectly into the square pan
Put a heavy sauce pan over medium high heat
Add all ingredients and stir frequently
As soon as it begins to simmer, cover and start timing 5 minutes
Remove lid and insert candy thermometer
Don’t touch for about 6-7 minutes
Heat to 250° . Light Amber
Drop the heat to medium
Bring up to 290-300º
Don’t stir, just gently agitate the pan (like for popcorn)
Turn heat to lowest setting, then start timing 2 minutes
Turn heat off
At about 360º, add 3 TBL butter and 1/2 c heavy cream and 1 tsp soy sauce
Turn heat to medium low and cook until the temp returns to 250º
Pour into pan lined with parchment paper
Tap out bubbles and let cook 30-40 minutes
Sprinkle with Maldon Salt
Alternate Salts: Kosher salt, coarse sea salt, pink, black salt, or red salt, sel de gris, smoked salt
Cook another 3-4 hours
Cut evenly with a pizza roller sprayed with canola oil
Refrigerate for two hours before rolling into waxed paper or parchment

Robert@RobertAndrews.NET

Spicy Orange Sauce

I made a really great recipe that used Staport Spicy Orange Sauce, but as
it turns out I would have to buy a half gallon. According to their
website, Some supermarkets sell retail sized bottles of the stuff, so I
will look at that option. Meanwhile, here is a recipe in case I get a
hankering for Crispy Orange Chicken.

Spicy Orange Sauce

1/2 C orange marmalade
3 TBL rice vinear
2 TBL Hoisin sauce
2 tsp soy sauce
1 TBL Asian Chile Sauce

Combine ingredients in a sauce pan and bring to a simmer. Stir about 5
minutes, then set aside to cool. This will keep for several weeks.

See my recipe for Tempura Batter

When you are ready to fry, your oil should be 350º – 360º

Basic Angel Food Cake

INGREDIENTS

Muffin rings lined with paper and sprayed
3/4 C castor (confectioner) sugar
1 C Cake Flour – NOT self-rising
1/4 tsp baking soda
Meringue
2 tsp Cream of Tartar
1/2 tsp Salt
14 large Egg Whites
1 TBL warm water
2 tsp vanilla
1/2 C granulated sugar
1/2 tsp Citric Acid
Topping
1/2 C granulated sugar (for fruit)

STEP BY STEP

Place muffin ring in center of an oven-safe skillet
For Meringue:
Beat egg whites to foamy peaks – not stiff peaks
Add salt, cream of tartar and 1/2 C granulated sugar early into beating process
Add castor sugar, citric acid, vanilla and warm water as you approach stiff peaks
Pour into large mixing bowl
For Cake:
Fold in CAKE flour 1 TBL at a time – Don’t use AP flour. Cake flour is a finer grind than AP flour. DO NOT overmix
Fill baking ring about 3/4 full
Even out top and tap to remove bubbles
Preheat oven to 350º
Place pan of hot water on the bottom shelf
Bake pie at 350º for 60 minutes (see note at bottom)
Topping:
Add 1 stick butter ti skillet
1/2 C sugar
1/2 C grand marnier or rum
Mix together then add quartered strawberries, blackberries and blueberries – or other fruit topping
Cake:
Cool before removing from ring for at least one hour
Serve with macerated (eg) strawberries and lemon juice plus sour cream, vanilla and sour cream

Topping

Use strawberries, blueberries, etc
Sprinkle 1/2 C sugar
Mash the fruit slightly using two forks
Let them macerate while you bake your cake

Variation
You can use biscuit rings or lady-finger molds instead of a bundt pan. If you do this, reduce cooking time to 30 minutes.

Creamed Corn

Ingredients

2 pieces of bacon – browned
Red onion
Chopped chives
Garlic
Old Bay Seasoning
Smoked paprika
Fresh tarragon
Corn – fresh or canned
Half and Half to moisten
1/4 C cream cheese
OPTIONAL
- Diced poblano
- Diced red bell

Step by Step

Brown bacon, then set aside and crumble
Dump much of the grease
Add first four veggies
Soften 5 minutes
Add Old Bay, smoked paprika, tarragon
Add corn
Add Half and Half and cream cheese
– Healthy alternative: substitute chicken stock and blend1 C of veggie mixture, then add back in

Peach Dump Cake – EASY DESSERT

Ingredients

1 box Betty Crocker yellow cake mix
2 cans peach pie filling ( or prepared – see below )
1 stick of butter
1/4 C Half and Half
1 large cast iron skillet

Step by Step

Preheat oven to 350º
Pour cake mix into a mixing bowl and break apart any lumps
Put about 1/4 of dry cake mix into bottom of a cast iron skillet
Empty peaches onto the first layer of cake mix
Dump the dry cake mix on top of the peaches and press down firmly
Cut butter into small pieces and scatter on top of cake mix
Sprinkle top with cinnamon.
Bake for 60 minutes @ 350º

Preparing your peaches if not using canned

Blanche 10 peaches
Boiling water for 30 seconds, then ice bath
Remove skins
Cut into pieces
Toss with 1/4 C granulated sugar
Let rest for 30 minutes

Apple Tart

INGREDIENTS

Frozen puff pastry
3 granny smith apples ( peel, core & slice ¼” thick, or thinner )
1/3 C granulated sugar
eggs (w/ egg yolk separated)
Jelly – about 2 tablespoons
2 TBL butter + 2 TBL butter
Turbinado sugar for garnish
Cinnamon
Optionally, you can add 1 TBL cornstarch to help your custard set

STEP BY STEP

Roll out frozen puff pastry, that’s been thawed, rolled out w/o unfolding to twice size.
OR make your own tart crust. Get a recipe by using the link at the top of the page
Trim edges
Put onto flat baking sheet
Score perimeter with a knife about ½” all around, DO NOT CUT THROUGH. This will allow edge to puff up.
Refrigerate for 10 minutes
Egg wash – brush entire crust, but don’t brush edges outside of the knife mark
Mix apples w/ 1/3 cup sugar
Layout apples in a pretty pattern
To glaze, mix 2 TBL each of butter, water & jelly
Heat glaze in microwave about 30 seconds, and paint on
Dot top w/ 2 TBL cold butter – in pieces
Sprinkle with Turbinado sugar
Sprinkle with cinnamon
Bake at 350º for 35 min

OPTIONAL FILLINGS

Lemon Curd
Peaches
Apricots
Raisins and Grated Apple
Mincemeat
Berries (frozen or fresh)
Apples
Pears
Strawberry and Rhubarb

Key Lime Tart

INGREDIENTS

1 C sweetened condensed milk
2 egg yolks
1 egg
1/4 C key lime juice
2 tsp key lime zest
Prepared graham cracker shells in bottom of ring molds
- Alternate, you can use a muffin pan lined with papers

STEP BY STEP

Whisk and combine all ingredients except lime
Fold in lime, mixing gently
Press a thin layer of graham cracker in the bottom of the receptacles
Pour mixture into shells
Bake 8 minutes
Rotate pan
Bake another 6 minutes
Refrigerate for 2-3 hours before serving

GRAHAM CRACKER CRUST

Crush six graham cracker
Mix in 3 TBL melted butter
Sprinkle graham crackers in bottom of baking rings or muffin pan

Lemon Lime Tart

Pastry

4 TBL COLD butter
1/2 C confectioner sugar
1 C flour
Cold water

Filling

3/4 caster sugar
4 eggs
3/4 C double cream
1/2 C mix of lemon and lime juice
Grated zest and juice of 3 limes and 1 lemon

STEP BY STEP

Line pie dishes with baking paper.
Blind bake pastry.
Egg wash.
Mix all ingredients for filling
Fill into cases
Bake for 40 -50 min at 180 C until set, but still wobbly.

Basic Tart Crust

INGREDIENTS

4 C flour
1/2 tsp salt
1 tsp sugar
1 stick cold butter
2 crushed ice cubes

STEP BY STEP

Pulse flour, sugar, salt and butter in food processor till crumbly
Add crushed ice and pulse to incorporate
Put in fridge for 10 minutes
Roll out while cold
Roll onto rolling pin to transfer to pie pan
Bake 12-15 minutes at 357º

Your crust is now ready for filling.

Blueberry Pie Filling
Lemon Custard
Sliced apple tossed with sugar and cinnamon
Strawberry and rhubarb tossed with sugar

Basic Lemon Curd

Also called Zabaglione by the Italians, who claim to have invented it.

Basic Lemon Curd

This does not follow all of the rules, but it is about as easy as you can get. I like easy, and this is the way I do it.

You will need a double boiler or a bowl which fits into a saucepan to make lemon curd. This restricts the temperature from never getting hotter than 212º – which is actually too hot for lemon curd, so you still need to be careful. 202º is the perfect water temperature. This also reduces the risk for scorching. You CAN do it in a sauce pan alone, but your chances of failure increase greatly.

The eggs will need to heat between 150º and 170º – NEVER exceed 175º

Limes and Lemons both work really well in this recipe.

INGREDIENTS

lemon zest and juice of 4 lemons
( about 1/2 C )
6 egg yolks
Reserve the whites for an omelet
1/2 cup Karo Syrup
1 dash of salt
1/4 C ( 1/2 stick – 8 TBL ) butter ( cut into tabs )
2 TBL corn starch
Scant vanilla or Grand Marnier at the very end

STEP BY STEP

NOTE: Just the yolk makes custard. Yolk plus lemon makes lemon curd.

Wash lemons.
- Info: The lemons and the eggs should be at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.
Grate rind, leaving white pith
- Info: Using a citrus zester or a fine microplane grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Put the grated peel (also known as the zest) into a large mixing bowl.
Squeeze juice from lemons into the mixing bowl. Don’t worry about the seeds and the pulp, we will be straining in Step 14. Plus, the seeds have a bit of pectin in them, which will help with your custard creation.
Mix together eggs, sugar, salt, corn starch in a large mixing bowl. Your mixing bowl should be a larger diameter than your stock pot. We will be using the bowl as a double boiler. Cream together the eggs and dry ingredients. This will break apart the strings of white.
Pour the egg into the large mixing bowl.
Fill a large stock pot about 2 inches with water and bring to a rapid boil, then reduce the heat to a light simmer. As I mentioned 202º – 205º is the perfect temperature
Cut your butter into pieces and put into your mixing bowl. This will become your “wok” bowl.
Put your mixing bowl on top of the pot to create kind of a low-temperature wok. This is called a double-boiler.
Everything (except the vanilla) should now be in your double-boiler. You need to stir VERY frequently. About every 15 seconds, at least.
When butter has completely melted, stir continually.
Cook over double boiler until thickened ( 10-15 minutes ) then add your vanilla. Mixtures continues to thicken upon standing. If the temperature of the egg mixture rises above 175 the egg will cook and develop clumps. Ideally, keep the egg mixture temperature between 150 and 170º. The clumps can be removed in Step 14 if this happens.
Put in about 1/2 tsp of vanilla or Grand Marnier.
Put bowl into an ice bath and stir until temperature drops.
Strain the custard into a measuring cup, lined with a plastic bag.
Cut the merest tip from the bag, and pipe into bowls or dump into tart crust (see recipes at top of this page)
Cool at least an hour before serving

NOTES and ADDITIONAL INFORMATION

Lemon curd is a summer treat which isn’t difficult to prepare.
You can transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.
Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.
You can also just serve this in a little bowl as a side dish.

Peach Tart

Filling

Cut peach into 12 slices
Melt 2 TBL butter in a skillet
Glaze the peaches
Sprinkle with a bit of sugar
Sprinkle with a bit of 5 spice powder (* or below)
Add 1/4 C brandy
Reduce and caramelize
Remove peaches
Add a bit of water to deglaze the pan
Reserve deglaze liquid

Pie Dough *

1 C AP flour
1/2 C corn meal
2 TBL sugar
1 tsp salt
1 stick very cold butter – cut into pieces
1 crushed ice cube
Pulse in food processor drizzling in ice water VERY slowly just until a ball forms. It’s OK if it looks a bit dry
Finish on the counter. Mix and press by hand to combine
Cover with plastic wrap and rest in fridge for 30 minutes
Cut into four pieces and flatten into sheets – roll and flour
Optionally, roll into one large sheet for a pie pan
Put on trays with parchment paper and refrigerate for an hour
Place fruit jam in the center of each, and arrange peaches around the center of rounds
Roll up edges
Egg and water wash the edges
Sprinkle with Turbinado sugar
Bake at 400º for 10-12 minutes for little rounds, or 15-20 minutes for large pies

* Five Spice Powder Substitute
Cinnamon, alspice, anise, pepper, ginger

* Alternate to making your own pie dough
Use store-bought dough
Use puff pastry