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Homemade Mayonnaise

Ingredients: 1 egg yolk 1-1/2 tsps. lemon juice 1 tsp. white wine vinegar 1/4 tsp. Dijon mustard 1/2 tsp. salt 3/4 cup. olive oil

Instructions: In a blender or food processor, combine the egg yolk, lemon juice, vinegar, mustard, and salt. With the blender running and the lid on, slowly drizzle the oil in through the hole in the lid. Continue blending until all the oil has been added and the mixture is thick. Transfer to a storage container and store tightly covered in the refrigerator for up to 3 days.

Anonymous Contribution

Boeuf/Chicken Salad

Ingredients: 4 chicken breasts simmered with 3 carrots until done; celery and onion maybe

used for flavor, then discarded 5 potatoes cubed, and boiled

2 cans peas, drained 1 can corn, drained 1-2 jars small dill pickles, cut in small pieces 1 jar mayonnaise

Decorate with green pepper, red pepper, orange pepper, red roasted pepper, pickles, black olives, boiled eggs. Instructions: In a mixing bowl, cube chicken and carrots. Add potatoes, peas and corn and pickle. Add enough mayonnaise to bind ingredients together, starting with about ½ cup, add more as needed. Add 1 tsp prepared mustard, and the salt and pepper to taste. Mix well. Prepared horseradish, if using, should be added now. Transfer to serving bowl and spread a layer of mayo on top smoothing with a knife. Decorate top with green, red, orange pepper, red roasted pepper, pickles, black olives or sliced boiled eggs. Flower designs are the most popular. Chill well before serving. This version of potato salad is very popular at Christmas and the New Year. “Boeuf” indicates beef, but chicken is used more often. It sounds French, but its real origin is Russian and was called Salad Oliver as it was invented in the 1860’s by the well-known chef, Lucien Oliver. He worked at Moscow’s, most celebrated restaurant, The Hermitage.

Alina Vrinceanu-Hamm, Romania

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