I was inspired to make my own mayonnaise this weekend. Let me tell you, it was TOUGH ON THE FOREARM. You have to whisk, whisk, whisk, the whole time you are S-L-O-W-L-Y adding the oil. A cup and a half of oil didn’t seem like a lot to whisk at first, but I think it multiplied while I was working! The kitchen got a little shower of oil when I found out I’m not quite as coordinated with my left hand. It makes me wonder whether you could make it work in the ol’ Kitchenaid. I’m trying that next time.
We don’t really use much mayonnaise in my house, actually, I’m the only one who eats it and not that often. The husband has sworn it off, along with Chinese fast food and pretty much lunch altogether (it’s a lot like this). I don’t tell him it’s in the pimento cheese.
But I thought it sounded like a good idea, making homemade mayo, so I gave it a shot. I had to see how it compared to store-bought, and I do think it’s better – much richer, fresher, and more flavorful. And I could make it for the times I need it, and maybe build up my arm muscles as a bonus.
So what does one do with her jar of hard won mayonnaise? Why make some homemade chicken salad, of course. I simmered a whole chicken for about two hours in a pot covered with water, a quartered onion, a couple stalks of celery, and a little salt. Then I took the chicken out, strained the stock and refrigerated it, and removed the meat from the chicken. I used about half of the meat for this Cashew Curry Chicken Salad recipe. The curry is subtle, you can add more if you like, and the chives give a nice onion flavor without having to crunch on raw onions. I’m a huge fan of nuts in my chicken salad, and the cashews taste terrific.
You can most definitely make this with store-bought mayonnaise, but if you feel like working out your arm muscles you’ll end up with some great mayo afterward and some super tasty chicken salad!
Cashew Curry Chicken Salad
- 2 cups cooked chicken, chopped
- 1/3 cup homemade mayonnaise (recipe below), or store bought
- 1/4 teaspoon curry powder
- 1/3 cup celery, chopped
- 2 tablespoons cashews, chopped
- 1 tablespoon chives, finely chopped
- 1 tablespoon parsley, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Combine all ingredients and stir until well blended.
- Taste for seasoning and adjust, if needed.
from The Gift of Southern Cooking, Edna Lewis and Scott Peacock
makes about 1 3/4 cups
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 2 egg yolks
- 1 1/2 cups vegetable oil, light olive oil, or a combination
- 1 tablespoon hot water
- Put the vinegar, lemon juice, salt, and mustard into a bowl, and whisk or stir until the salt and mustard are dissolved.
- Add the egg yolks, and beat until smooth.
- Add the oil drop by drop at first, and then in a slow, steady stream, whisking or stirring constantly until all of the oil has been incorporated and you have a very thick emulsion.
- Stir in the hot water until smooth.
- Refrigerated, homemade mayonnaise will keep for up to 1 week.