Fish & Chips and Homemade Mayonnaise

As I was walking through Whole Foods I came across a package of coleslaw (just chopped cabbage and carrots) I was immediately inspired! I grabbed the bag of coleslaw and read the back. It said "simply open the bag, add your favorite coleslaw dressing and serve". I decided to make my own coleslaw/mayonnaise dressing. Who knew it was so easy?!

I looked at many mayo recipes and put a few together. It worked out great, but the recipe made WAY more than I needed. I have leftovers that I will probably not use. Bah, I hate wasting but I also do not eat mayo every day!

I had some purple cabbage leftover in my fridge so I chopped some up and added it to the coleslaw mixture. I think the pop of color makes it looks so much happier.

In conjunction with the coleslaw I made baked cod and fingerling potatoes with Herbs De Provence. It was my version of "Fish & Chips"! The mixture of the flavors truly made me feel like I was on a little Cape Cod vacation, sitting by the beach and eating my fish and chips!

Mayo Ingredients: (for a smaller portion cut the ingredients in half and just use an egg yolk)

1 whole egg room temperature (or close to it)

1 tbs mustard (dijon works well)

1.5 Cups Canola oil  (I bet you could use another type of oil. But I did read that EVOO has such a strong flavor that it might not be the best to use. Too over powering) 

1-2 tsp cider vinegar or white wine vinegar (I used apple cider vinegar and it is fine)

Lemon - I think this is up to you. I gave mine a good squeeze. Maybe about 2 tablespoons worth. If you do not like lemon just use more vinegar. 

1/2 tsp salt


Place egg and mustard in a mixer and blend. About 30 seconds.

Slowly add in oil as a constant stream. Magic will happen. Your mayonnaise will start to form. Add in vinegar, lemon, and salt.  Blend until it looks like mayonnaise!

Have you ever made mayonnaise? Homemade coleslaw? What is your favorite mixture?







Posted on April 25, 2014 and filed under entree, savory.