No Yolk Left Behind

There is nothing that gets under my skin more than wasted food. With all the people who go hungry each day in this country and around the world, we more fortunate people should be ashamed at how much we waste. Restaurants are the worst culprits. One commonly trashed food is egg yolks. I can’t count the times I’ve used egg whites for something and trashed the yolks, or saved them but never got around to using them. It’s a terrible loss considering how versatile, rich, and just plain delicious they are. I understand the health implications associated with yolks, but honestly we do more harm to our bodies eating processed junk, even those labeled “low-fat” or “no cholesterol.” We consider these so-called “foods” healthy and acceptable, but not something homemade and natural made from creamy, silky yolks. So I decided to pay homage to the yolk and dedicate my next few posts to some yummy recipes that can use up any left over yolks.

The obvious first choice for me is mayo. It’s so simple, easy, and unlike store-bought mayo, contains no preservatives. This recipe requires only 6 ingredients, of which you’re likely to already have in your pantry. If you’ve never made your own mayo you’re missing out! It’s far superior to store-bought and it’s extremely versatile. To my base recipe you can add herbs for a herb mayo, make it spicy by adding sriracha or chipotle peppers in adobo, confit garlic for garlic mayo, etc. Get creative! It will keep for about 7 days so make a half recipe if you know you won’t use it up within that time.

Mayonnaise

yield: 1 1/2 cups
prep time: 5 mins

Ingredients

2 yolks
1t salt
juice of 1 lemon
1T dijon mustard
1 1/2 cup neutral oil (grapeseed, vegetable, soya)
1t white wine vinegar

Procedure

1. In a food processor combine all ingredients except oils and white wine vinegar.

2. Gradually stream in oil.

3. Scrape the sides of the food processor. Add the white wine vinegar and process once more, just to combine.

Note: If you don’t own a food processor you can just use a good ol’ whisk and a bowl, but it’s a bit of a work out. Stabilize the bowl by twisting a wet towel and forming it into circle on your work surface. Fit the bowl into the circle and whisk away! Be sure to add the oil in a steady stream, slowly at first, then quicker as the mixture begins to emulsify or thicken.

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4 thoughts on “No Yolk Left Behind

  1. Pingback: Chocolate Nutella Ice Cream | sue-fflé

  2. Pingback: Pumpkin Crème Brûlée | sue-fflé

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