Saturday lunch found us cooking us some cod for a white fish salad. Alas! We discovered we had no mayonnaise, which prompted us to try making a Pennsylvania Dutch partly cooked mayonnaise. It worked reasonably well, though it was thinner than store-bought mayonnaise, and a heck of a lot zingier from the apple cider vinegar involved. It did, however, show off the hen’s lovely yolk-yellow coloring.
Pennsylvania Dutch Cooked Mayo
- 2 hardboiled egg yolks
- 1 uncooked egg yolk
- 1/2 cup of olive oil, or tasteless oil of choice (just do it, it is mayo and it is supposed to be nothing but fat)
- 2 1/2 tablespoons of lemon juice
- 2 teaspoons apple cider vinegar
- salt, pepper, dried mustard and paprika to taste
- Mix the hardboiled yolks together with the uncooked yolk. Beat until smooth.
- Mix in half of the oil, beat until fully mixed and smooth.
- Add 1 tablespoon of lemon juice, beat until fully incorporated. Begin alternating oil and lemon juice, then apple cider vinegar until it has all been used up and has been blended to be fully incorporated.
- Season to taste.
I thought it was super tasty, but certainly not a replacement for store-bought mayo (which was one of our slot-takers this week).
Sunday breakfast (and part of lunch that day) was a frisee endive and onion frittata, bacon and an English Dessert Apple.
Lunch was the other half of the frittata, carrots, apples, grapes, bread, cheese, leftover coleslaw from Saturday lunch, and some tomatoes. Once we got back from Red Fire Farm, and surveyed all of the produce we had accumulated from Farmer’s Markets, Distribution, and Farm Stands, we came to the decision to make a quick batch of pickles.
We have oodles of yellow and purple beans to freeze, and lots of herbs to dry. Dinner was a scrummy affair that continues to warm my rather unfriendly relationship with peppers, of both the bell and hot varieties.
Also at Red Fire, we helped ourselves to some Nasturtium blossoms in the herb patch. In the end, we had probably the prettiest salad of the entire summer last night
Very tasty weekend, and we look forward to a great week of eats!