frugal recipe of the week: homemade mayonaise

I lived in Spain for a while and I adore Spanish cooking. Spanish food has nothing to do with Mexican. Its flavors are incredibly subtle. This week I wanted to try my favorite Spanish potato salad recipe (Ensaladilla Rusa) from my favorite local chef, Jose Andres.

The key to this recipe is a really good mayonaise which means NOT using the stuff from the store. You can make a better mayo yourself quickly and easily at home.

1. Pasteurize the eggs. Bring a pan with enough water to cover the eggs to 150-160 degrees F. When it reaches this temperature kill the flame and place *room temperature* eggs into the water. Cover and let stand for 3 minutes. That’s it!

2. Combine one egg, 2 T. water, 1 T. lemon juice, 1/4 tsp. salt, a pinch of white pepper, and just under 2 cups of olive oil (or vegetable oil if you don’t like the fruity taste of olive oil) into a a blender (I use a tall container and an immersion blender).

3. Blend on high speed until the mixture turns thick and white. You can blend in a couple drops of vinegar if it doesn’t have enough bite for you.



Tastier and better for your health than the store-bought versions. Depending on what kind of oil you use it can also be cheaper than buying it at a store. And no useless plastic jar in the end!

Oh, and that Ensaladilla Rusa?



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