Mayonnaise – and more better Spicy Russian Dressing

03MayonnaisebfLOYep, fresh, home made mayonnaise is as close as your blender. Now, I’ve made mayonnaise before; the egg-free version is very nice, and a snap to make using an immersion blender. My take on Spanish-style Allioli was also lovely, if I had mebbe over-done it a bit on the fresh garlic (tho’ Golnaz’s mom LOVED it), and, as it happens, a bit of fresh Aioli drizzled over fried potatoes is a very good thing.

But, I was in the mood for a basic, classic American mayonnaise…

•1 large egg
•1 tbsp vinegar (I used cider)
•1-1/2 tsp fresh lemon juice
•1/2 tsp dry mustard
•1/2 tsp sea salt
•1 cup canola oil
•Pinch of Aleppo pepper (optional)

02BlenderAddOilbfLOCombine the egg in your blender container with the vinegar, lemon juice, dry mustard, and sea salt by pulsing several times to beat the egg and mix well. Scrape down the sides.

With the blender running, slowly dribble the oil through the feed tube to let the egg mixture absorb it and emulsify – you may not need all of the oil – once your mayonnaise has formed and is thick and creamy, you are good to go – I had a tablespoon or so left over at the end.

04MayonnaiseBowlAleppoPepperbfLOI folded a bit of smoky Aleppo chili pepper into my mayonnaise, but it is totally fine just as it is, I simply had plans for this batch, and that little sumpin’ sumpin’ from the Aleppo would be just the thing…

06aRussianIngredientsBowlbfLOI tried making Spicy Russian Dressing a while ago, but had made it using store bought (but good) mayonnaise, and dairy-free sour cream. I didn’t hate it, and if going dairy-free was the only way I was going to be able to enjoy a nice Russian dressing, I could mebbe grow to at least like it. Thing is, I can handle the dairy, and so can Rich, with the help of a cow-no-mor pill and a sensible diet; so I wanted to try this dressing the way it was meant to be tried…

by tinting fresh mayonnaise pink with the poached coral and pulverized shell of a lobster, and simply seasoning with salt and fresh black caviar – well, at least according to Larousse Gastronomique and the New York Times in 1957. Hmmm, I was fresh out of lobster coral and shell, and am simply not a fan of caviar, so, let’s try this…

•1 cup mayonnaise (the whole batch above)
•1/4 cup sour cream
•1/2 tsp Sriracha
•1/4 tsp fish sauce
•1 tbsp ketchup
•1 tbsp salad vinegar
•1 tbsp soy sauce
•1 tsp powdered ginger
•1/4 tsp Seasoned Salt
•1 tbsp dried onion
•1 tsp parsley
•1 tsp sweet relish

RussianSaladDressed02bfLOStir together to combine and stash in a jar in the fridge for a few hours to let the flavors blend.

WOW! This is so, darned tasty! The real sour cream – and, no doubt, my home made mayonnaise – make for one fine dressing.

And what could be a better use for really nice Russian Dressing, than in a Salade Russe?

Trust me, you’ll want to try this salad.

Check it out tomorrow…

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