madbaker | Back on Track

Here's this week's Resolution Recipe. I probably will miss next week, since we're spending three nights at a Coast Guard station - turned bed & breakfast for our anniversary. All those new fund meetings are not making me look forward to three days hiking and snoozing out along the coast, no sir.

(See, it's a joke, right? Mayo Clinic?)
(...you're right, not much of one. I'd like to see you come up with good cut-tag jokes every week.)
(Hah, thought so. Siddown and read. Punk.)

Sorrel Mayonnaise
2 egg yolks
1 tsp Dijon mustard
1 tsp lemon juice
salt & pepper
1 cup good olive oil
1 cup sorrel leaves, minced (I ground them instead)
2 scallions, minced

Beat yolks, mustard, lemon, salt & pepper with a whisk. Whisk in the oil, a few drops at a time, until the mixture thickens. Beat in the remaining oil in a thin stream, adding a bit more lemon juice if needed. Beat in sorrel and scallions; chill for several hours and serve at room temperature.

This was inspired by getting a big batch of sorrel in our CSA box this week.
What worked: nice sour sorrel flavor to offset the homemade mayonnaise richness. Good pale green color that went beautifully with the broiled salmon, roasted beets and turnips.

What didn't: I decided I wanted to grind the sorrel for a greener color and more sorrel-y taste, but it just spun in the mixer until I threw in some water. That made the mixture too runny. What I should have done was set aside 1/4 cup of the olive oil to grind up with the greens. Then the mixture might have had a more traditional mayo texture.
I really should have made a half batch. 1.5 cups of sorrel mayo is a lot. Maybe I'll drizzle it over tonight's Prather Ranch sirloin... already planning to put it over egg white omelets Sunday...

Will I make it again? Maybe, although I won't go out of my way to do so. It was showy, always a plus. I could use the same process with basil, when that starts coming in and we're tired of pesto. Or with mint!