What to Do With Leftover Egg Yolks #1 Mayonnaise

 

You know what sucks? Finding out you are out of mayonnaise when you want to make coleslaw for supper. You know what is awesome? Not having to put your shoes back on and walk to the store because you know how to make mayonnaise from scratch.

The key to making a stable emulsion, which all mayonnaise is, is adding the oil slowly to start with, by slowly, I mean literally a drop or two off the end of a spoon, and whisking like crazy. You don’t have to add the whole cup of oil a drop at a time. Once you have added enough oil for the mayonnaise to start to thicken, you can start to add the oil a teaspoon or two at a time. I know this sounds like a lot of work but it really doesn’t take more than 5 minutes from start to finish. It tastes so much better than store bought it is totally worth the effort.

Mayonnaise

• Difficulty: Easy
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Ingredients
1 egg yolk
2 tsp Dijon mustard
1 cup neutral oil
salt and ground black pepper

Put the egg yolk and mustard in a bowl. Beat together with a wire whisk. Begin to dribble the oil into the egg yolk mixture very slowly while you keep beating. Add more oil as it is incorporated. You will notice when a thick emulsion starts to form, then you can start adding the oil a little faster. It is done when you can pull your finger through it and the track doesn’t fill in. 1 cup mayonnaise

Adapted from Daphne’s Dandelions

Fried Rice with Meat or Vegetables

One thing I struggle with as a solitary cook is food waste. No matter how hard I try or how careful I plan it seems I always have something that goes to waste before I use it. Some ingredients just aren’t packaged for the single cook so I am always on the lookout for recipes to use up leftover ingredients. A really good way to use those little bits of leftover meats and vegetables is to make fried rice as either a main or side dish. This morning I was looking for something quick and easy to make to take to lunch for work. I had leftover rice from a stir fry, baby corn from a failed moo shu pork recipe, and a little pork from the same recipe. None of it on its own was enough to make a meal but thrown together they became a lovely fried rice and along with a salad was more than enough for lunch. So I got my lunch and used up several little bits of things that would otherwise gone to waste. Win and win!

Fried Rice

• Difficulty: Easy
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Ingredients
2 TBS neutral oil
2 cups cold, cooked rice
¼ cup onion, chopped
1 tsp garlic, minced
½ tsp fresh ginger, minced
1 TBS soy sauce
1 tsp dark sesame oil
protein choice

Put a tablespoon of neutral oil in a large skillet over high heat. When hot, add onion and cook, stirring occasionally, until they are soft and brown, 5-10 minutes. When done, transfer to a bowl. Add the protein and cook 2-3 minutes. Transfer to a bowl. Put remaining oil in the skillet, followed by the garlic and ginger, about 15 seconds later begin to add the rice a little bit at a time, breaking up the lumps and stirring into the oil. Return the meat and vegetables to the pan and mix well. Add the soy sauce and sesame oil. Mix well. 2 servings

Note: this recipe is incredibly versatile. Feel free to use whatever vegetables you have on hand, stir-frying the hard or frozen vegetables until tender before adding then to the rice. Please to feel free to use any protein you have on hand. Remember, using day old, cold rice will prevent mushy fried rice.

Adapted from How To Cook Everything