Monday, June 1, 2009

Bread and Mayonnaise

At first, I thought all I'd have to offer you today was mayonnaise. Yes, it was that kind of weekend. A business project that had to get done (and still isn't quite perfect - curse you, Microsoft Publisher, for being so cranky) even stopped my spring cleaning! And I'm sure you all look forward to pulling aside the drapes and washing the windows as much as I do....

Anyway, after spending hours on aforementioned project Saturday, I was in no mood for cooking. So I determined that tuna grinders and chicken noodle soup were the order of the day. Soup? Easy. Just heave stuff in a pot and ignore it. Tuna? Easy, right? Yes, except that I had no mayonnaise. No problem, Pierre Franey had me covered. Bread? Well, you know I make my own. I tried a new recipe; nice flavor, soft, one I'll make again soon.

PAIN ORDINAIRE AU BUERRE

Adapted from Beth Hensperger's Bread Machine Cookbook

1-1/2 cups warm water

3 tsp or 6 tsp yeast (depending on how fast you need it)
4 cups flour
2 tbsp butter, cut in chunks
1 tsp salt

1 tbsp honey

Follow the link on my sidebar to my bread making tutorial, using your bread
machine, mixer or just a bowl, spoon and good old fashioned elbow grease. Form into three 14" long baguettes, rub the tops with a bit of warm water to remove excess flour, let them rise, and bake at 375F for 16 to 17 minutes. Beautiful golden color and excellent flavor, although for Anonymous, I haven't changed my method of making the bread, and it's probably still ugly to you. It's uglier still after you chew it, but you'll think you've found a little slice of heaven in my bread basket.
When I told my dearly beloved I was making my own mayonnaise, he told
me I was nuts. He was even more skeptical when he saw me take out eggs, Dijon mustard and lemon juice. Specifically, "Those things are all yellow. How can they possibly make a white substance???" Trust me, my dearly beloved, trust me. And, invisible friends, trust me: if you try this, you'll never want to buy mayo at the store again.

MAYONNAISE
from Pierre Franey's More 60 Minute Gourmet

1 egg yolk
1 tsp Dijon mustard
1 tsp lemon juice
1 cup vegetable oil

pinch salt
dash of pepper
1 tbsp water


With a mixer or food processor, beat the egg yolk. Add the Dijon and lemon juice (dip the measuring spoon in the oil, then glop the mustard into the spoon. It will fall right out), salt and pepper, and beat until combined. Slowly drizzle the oil in, with the mixer running at a pretty high speed. Beat until very well combined, then add the water and beat until smooth. Note that I tripled this recipe, and got just about a quart of mayonnaise. It's already half gone.


So, to make tuna grinders for 9 people, make 6 baguettes, combine a 6 pound can of tuna with shredded carrots, celery and pickles and plenty of Pierre Franey's mayo, and stand back while they stampede through!
And be sure to visit the Blond Duck tomorrow; she's hosting a Puppy Ball at the Pond!

13 comments:

Pam said...

I've never made homemade mayo before - I think I'll be trying it soon. Your bread looks amazing, as always.

The Blonde Duck said...

You have invisible friends too! I'm glad I'm not the only one!

I hope you like Thor's role at the Ball. Let's just say he and Bear are buddies.

I want a turkey grinder. Pout. I'm going to come live at your house. And get enourmously fat.

Katherine Aucoin said...

You are so resourceful - making your own mayo. I am going to try it soon and the bread recipe looks fantastic!

Melanie said...

Marjie, if I make my own mayo how long can I wait before throwing it out (assuming it isn't eaten right up immediately!)?
Thanks!

doggybloggy said...

I have always wanted to crack out one of those massive cans of tuna - wow - they look they they are from land of the giants! Nothing beats fresh mayo though I never make nearly as much as this.

Charli and me said...

I've never made homemade mayo either but I am going to try it. It looks good and that bread...sigh... Yes, Charli has red, white, and blue bows. She is going to be Betzy Ross for the 4th of July :>)

Tatersmama said...

I'm really fussy about my mayo and it's got to be just perfect... so can anyone tell me if this tastes smooth and mellow and sort of Best Food-ish?
If it does, I'm going to try making this!
It looks delicious!

And Tuna Grinders? YUM!

Paula said...

Okay, you've convinced me to make my own mayo! After all, it has my beloved eggs in it! My mixer, I'm sad to say, is still in the box that it came in (I did take it out at least twice in the past 25 years), so I'll have to use the food processor or blender for this. So, my petite friend, what size mixing bowl did you use to whip up 6 lbs of tuna? I picture you standing on a step stool, leaning over an army size metal mixing pot and using a wooden paddle the size of an oar to mix it all. Oh, and you have your jewelery on that matches your dress! I bet this lunch was a million times better than any diner (and I like diners) with your homemade bread, mayo, tuna salad, and soup. YUM!

noble pig said...

We had tuna for lunch today but I want that mayo, I have to make it as it sounds delicious!

Channon said...

My paternal grandmother thought there was no mayo in the world BUT homemade.

I think the sub rolls look beautiful and yummy!

Pam said...

I've been toying with the idea of making my own mayo. I love mayo, even the stuff from a jar. I'm afraid if I make my own, there is no turning back!

TavoLini said...

Nice! I've never made mayonaise before, I want to try that.

I like the addition of butter to the bread dough--that's a good idea.

Grace said...

i don't like mayo. at all. it's a sad truth. good for you for making your own, though, and i will say that the bread looks fluffy and fantastic. :)