How to make Mayonnaise

How to make Mayonnaise Eric: Hi, everyone. Welcome to Garden Fork, this is totally spontaneous one we are going to do today, I've been playing with turkeys for my plan play, but I've been working on some injectable marinades for turkeys, you know, because I think this brining kind of thing I never remembered to do it the day before and I thought what if I get an injectable thing so I've been playing with it. So we have a bunch of Turkey to eat, Elaine just came home and said let’s have turkey sandwiches. This is a long story. Elaine: Yeah. Eric: As I walk out this thing. Elaine came over said let’s have turkey sandwiches, I said wow we don’t have any mustard and mayonnaise. Elaine: I'm really hungry, help. Eric: Because of the debacle of me unplugging the refrigerator from when we did the Chris Kimble America’s Test Kitchen parody if you remember that. Hi, everyone I'm Chris Kimble and welcome to the tasting lab, today we have the tasting Labrador and we’re going to be sampling cheeses, because refrigerator I think a lot of noise and was that sound. Elaine: So we created our own power outage-- Eric: So we created our own power outage there while we’re doing the Chris Kimbell thing, a lot of people like that. But I like today Elaine said lets have sandwiches and I was like, let’s make our own mayonnaise, it’s really simple and I want to show you how right now, all right. This is based on a recipe that I learn how to do this from one of the Moosewood cookbooks, not the Molly Cuts at Ones but from the Moosewood Restaurant itself and this is from new recipes from Moosewood. One egg, in your blender, we don’t use the blender a lot. This is our blender I think we got it at a tag sale, again very green about, I don’t know, that much salt in there. Elaine: You're just guessing. Eric: That’s how I go through life. You can easily use these lemon juice or white vinegar. Elaine: What do we have? Eric: We’re going to do white vinegar, two, I can't talk and count, three, four, may be one more. I can't talk and count at the same time. I'm trying to show you that if you don’t any mayonnaise we want to make a fresh mayonnaise that taste like, heck, of a lot better than what you get in the store. You can do this. If you have lemon juice use it, if not white vinegar works fine. The other thing we’re going to do is we’re going to get this a little garlic taste. So a small clove of garlic, I'm not going to put all the garlic in there because that will over power it but that’s just enough. If you have one of these with a little center thing take the center out and put this on. Elaine: Blender of the foil -- Eric: Well, that’s the idea of this ring keeps it from -- Elaine: Flying all over the place. Eric: From flying all over the place. Now your choices are regular vegetable oil, or a virgin olive oil or just regular olive oil will work as well. We have olive oils we’re going to use it if you don’t have this you can use this and it will be just fine, this is just going to have more of an olive oil flavor to it, so I like that. We’re going to do about a cup of this. Oh! Also, you know if you want a curried mayonnaise? You could put a little curry powder in this or we have some fresh herbs you can make it that scallion mayonnaise or chives or sage or really whatever you want. I know sage mayonnaise taste any good but who knows, okay. Elaine: If they can see outside there's doing right now because we don’t eat fresh herbs. Eric: Yeah, we don’t eat fresh herbs with it but -- Elaine: All right. Eric: So I'm going to put this on about medium, then we’re going to slowly pour this thing a little bit of a time okay. Elaine: You need anything? Eric: Almost. Elaine: What's setting did you have it on? Eric: I have a medium. Okay, we need to clean the lens because we have a bunch of mayonnaise on there. All right, now that this is done, you want to put in about a table spoon of hot water that helps stabilize it just keep it going. In a perfect world you have some mustard that you put it in the making mayonnaise but we don’t have any mustard either. We kind — Elaine: We still have mustard. Eric: We clean the whole fridge out when we realize we have turned it off so. Elaine: I feel -- Eric: Yum! Wow, that’s garlicky. Yeah, it really tastes like garlic. It needs some mustard. We don’t have any mustard powder a little mustard but this blows away anything get in the start and this is really fruity. This is like olive oil of mayonnaise. So it’s like it taste like olives as well. Female: It’s like salad dressing. Male: Yeah, that’s what mayonnaise is. All right, so we’re going to decide a turkey, have sandwiches. Life is good. Make your own mayonnaise it ain’t hard it all, if I can do it, you can do it, all right. Elaine: If aint? Eric: Sorry. Make your own mayonnaise it’s not hard. How's that for tag line. All right, make your great day, see you later. Elaine: Bye.