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madbakerThis week's Resolution Recipe: Walnut Mayonnaise.
1/4 cup walnut pieces
ground black pepper
1 large egg yolk
1/2 tsp Dijon mustard
1/2 tsp lemon juice
salt & pepper
1/4 cup olive oil
1/4 cup walnut oil
Heat the oven to 475 and toast the walnuts for 4-5 minutes, stirring to ensure they do not burn. Cool completely and chop finely.
Beat the egg yolk, mustard, lemon juice, salt and pepper with a whisk. Whisk in the oil a few drops at a time until it thickens and beat in the remaining oil in a thin stream. Beat in the walnuts and pepper, then chill for an hour. Remove 15 minutes before serving.
What worked: It tasted fine and the walnuts were a nice contrast. It went well on tuna.
What didn't: It didn't thicken quite as thoroughly as regular mayonnaise.
Will I make it again? Eh, probably not. It's not memorable.
1/4 cup walnut pieces
ground black pepper
1 large egg yolk
1/2 tsp Dijon mustard
1/2 tsp lemon juice
salt & pepper
1/4 cup olive oil
1/4 cup walnut oil
Heat the oven to 475 and toast the walnuts for 4-5 minutes, stirring to ensure they do not burn. Cool completely and chop finely.
Beat the egg yolk, mustard, lemon juice, salt and pepper with a whisk. Whisk in the oil a few drops at a time until it thickens and beat in the remaining oil in a thin stream. Beat in the walnuts and pepper, then chill for an hour. Remove 15 minutes before serving.
What worked: It tasted fine and the walnuts were a nice contrast. It went well on tuna.
What didn't: It didn't thicken quite as thoroughly as regular mayonnaise.
Will I make it again? Eh, probably not. It's not memorable.
