When we used to have laying hens years ago, we made our own mayo all the time. Once we had converted our single-room chicken coop over to the meat birds, we suffered over the loss of having our own eggs. Now that we're back into the egg business, this weekend we made mayo (the last store-bought jar was empty, having gone into egg salad last week!), and yesterday Darrell made a cooked custard to take as a dessert to my mom's house for Easter.
Making Mayo
This recipe comes from an old recipe book by Vincent and Mary Price (yes, the actor) called "A Treasury of Great Recipes", published in 1965. It also, BTW, is the source for the basic recipe I have adapted for great guacamole. Anyhow, here's how easy it is to make mayonnaise, per the Vincent Price recipe. Homemade mayo has a shorter shelf life than store-bought because it's not full of preservatives, so make what you need, and try to use it up in a week and a half or so . . .
1. Measure 1 Cup salad oil
2. Into container of a blender put: 1 egg, 1/2 Tsp. dry mustard, 1/2 Tsp. salt, 2 Tbs. vinegar, and 1/4 cup of the salad oil.
3. Cover container and turn motor on low speed. Immediately uncover container and pour in remaining oil in a steady stream, taking no longer than 15 seconds total blending time from turning on motor. Switch blender to high speed and blend for 5 seconds.
Makes 1 1/4 cup.
NOTE: our blender has a pour opening in the top, so we put the top on with that center area already open - we just cover it with a hand as the blender is switched on. Makes it quicker to start pouring the rest of the oil right away. Don't pour too fast!
Egg Custard
Use to make pie filling or just a baked custard.
4 eggs
1/2 cup sugar
1/2 Tsp salt
2 1/2 cups whole milk
1 Tsp vanilla
sprinkle of nutmeg.
Whisk eggs lightly, then whisk sugar and salt into the eggs. Stir in the milk and vanilla into that mixture until well mixed; pour into unbaked pie shell or ramekins or baking dish. Sprinkle with nutmeg to taste. Bake at 425 degrees for 45 minutes or until set. You can put a metal probe into the middle - if it comes out clean and uncoated, custard is done.
Making Mayo
This recipe comes from an old recipe book by Vincent and Mary Price (yes, the actor) called "A Treasury of Great Recipes", published in 1965. It also, BTW, is the source for the basic recipe I have adapted for great guacamole. Anyhow, here's how easy it is to make mayonnaise, per the Vincent Price recipe. Homemade mayo has a shorter shelf life than store-bought because it's not full of preservatives, so make what you need, and try to use it up in a week and a half or so . . .
1. Measure 1 Cup salad oil
2. Into container of a blender put: 1 egg, 1/2 Tsp. dry mustard, 1/2 Tsp. salt, 2 Tbs. vinegar, and 1/4 cup of the salad oil.
3. Cover container and turn motor on low speed. Immediately uncover container and pour in remaining oil in a steady stream, taking no longer than 15 seconds total blending time from turning on motor. Switch blender to high speed and blend for 5 seconds.
Makes 1 1/4 cup.
NOTE: our blender has a pour opening in the top, so we put the top on with that center area already open - we just cover it with a hand as the blender is switched on. Makes it quicker to start pouring the rest of the oil right away. Don't pour too fast!
Egg Custard
Use to make pie filling or just a baked custard.
4 eggs
1/2 cup sugar
1/2 Tsp salt
2 1/2 cups whole milk
1 Tsp vanilla
sprinkle of nutmeg.
Whisk eggs lightly, then whisk sugar and salt into the eggs. Stir in the milk and vanilla into that mixture until well mixed; pour into unbaked pie shell or ramekins or baking dish. Sprinkle with nutmeg to taste. Bake at 425 degrees for 45 minutes or until set. You can put a metal probe into the middle - if it comes out clean and uncoated, custard is done.
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