Monday mornings are difficult for me to blog...weekend is over, I baked, but that's for my TWD...Barefoot bloggers are not inspiring me...I was lazy in the cooking category...wanted to test a recipe, Mr. Babette wanted to eat out (Mac's Speed Shop in Charlotte rocks...best. bbq. brisket. ever.)...
But I have to go back to talking about tools. This week, I'll sing the praises of the stick blender/immersion blender like this one by Kitchenaid. Here's the photo of mine:
So then you started seeing them on the market and I snapped a plastic one up for about $20...but I'm like my friend Celia--I pretty much only cook on HIGH. So when I pureed a hot soup, I kind of melted the business end of the stick blender...it was also hard to clean, what with poking around that little blender blade (made harder by my mis-shaping of it in the hot liquid, too...)
Then Kitchenaid came out with the blender with a detachable, all metal stick (it goes into the dishwasher, no problem--thanks, Celia for asking for clarification...) AND varying speeds --(I remind you: no, I have no business dealings with Kitchenaid. I just happen to love the mixer AND this blender). I don't worry about hot, I don't worry about cleaning...this stays in a cabinet right next to the stove top and it gets used. Often.
Makes great soups, sauces, dressings and yes, even mayo...(you MUST try homemade mayo if you never have...yum...)
(There are some neat little attachments these days, too--I may NEED the whisk!)
Here. Try that homemade mayo:
2 egg yolks
1 teaspoon Dijon mustard
1 1/2 cups oil
2 teaspoons fresh lemon juice
Salt and pepper to taste
Whisk yolks with mustard using stick blender. Slowly slowly SLOWLY start dribbling (very technical culinary term: dribbling) in the oil. Be patient...it will come together and look like mayo all on its own. When you like the consistency, stop. Whisk in lemon juice, salt and pepper...
Best use? Dip homemade french fries in this, the way they do in FRANCE! BELGIUM! COOL PLACES! This is a decadent, lovely use of mayo. Of course, homemade mayo is great ANYWHERE you use it...
Note: Some of you may balk at using raw egg yolks. Should you choose to, you can poach an egg and use that yolk. I have NOT tried this. I buy my eggs from someone I know and use them up quickly. I would probably NOT give raw egg mayo to small children (in fact, I didn't give it to my kids when they were, say 8 and younger...)...Use caution, know that a lot of places warn against raw eggs. Also, use this mayo up quickly, too--you can half the quantity and make less...this is not a long shelf life item. As with any mayo-based dish, keep it COLD. Don't take this on a summer picnic...you know, just to be safe (safer)...