food snobbery part 2
So, after this moment of epiphany on Sunday afternoon, Sunday evening rolled around and I had to make a lunch to take to school on Monday. We didn't have much lunchable items in the fridge, but we had plenty of eggs. I love egg salad sandwiches, so no problem! However, then I thought, 'what's up with mayonnaise? what IS mayonnaise anyway??' It just seemed lardy and fatty and nothing else could replace this image of mayonnaise in my head. The thought of mayo repulsed me, but it's a key ingredient to making the egg stick together. So I started poking around for alternatives. Tahini! It was a start, and while I was at in I threw in a few chick peas, why not have hummus-y egg salad? I was inspired by potential flavor and added a little minced cilantro and paprika and salt and pepper. This was turning out well. I mixed it all together. But it wasn't sticking together enough, and there's nothing like egg salad with bits of egg falling out. I opened the fridge and stared again. The final solution shone forth: Yogurt!! It worked beautifully. On nine-grain bread, my egg-salad sandwich turned out perfectly. Except next time, I might not put in as much if any cilantro, maybe use minced celery instead, and probably a little less tahini and a little more yogurt. Maybe a touch of cayenne pepper? I don't know. It is pretty yummy though. And I will recount the chicken incident before long....
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Why don't you just make some mayo? It is very easy. The basic ingredients are egg yolks, oil, and vinegar (or lemon juice.) You can add whatever flavors turn you on, like mustard, chives, or whatever. It doesn't keep for very long, but since it is so easy to make, you can just make it as you need it.
My old friend who grew up in Paris recounts one of her fondest childhood memories as watching her grandmother make fresh mayonnaise every Sunday. I think it is a very French thing to do.
Posted by: mom2 | 21.09.04 16:00
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well, see that's very helpful. Because my reaction was to "what is mayo anyway!?" I can see fresh mayo being infinitely better for the bod than the jar that I've been using for 3 years and still hasn't gone bad! 'Course using straight up egg yolks--seems like yogurt is a healthier substitute anyway. I will have to try it, though. I'm intrigued.
Posted by: Jeannette | 21.09.04 18:34
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we tried to make mayo, because it's nearly impossible to find sweetener-free mayo on the shelf. and it was nasty. maybe we were using the wrong kind of oil, but it was gross, and while simple to make, a pain in the butt at the same time. but to the rescue: duke's mayo. very sugar free, and no other junk either. I personally think mayo is evil, but michelle loves it.
anyway, hurrah for creativity. yogurt makes a good substitute for lots of creamy things.
Posted by: bobw | 22.09.04 08:15
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The mayo you can buy over here (Hellman's) tastes good and keeps for quite a time. Because of all the perservatives. I think mayo is "evil" in some way, but how can I fight it if I like it?
Posted by: Jano | 22.09.04 09:42
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yogurt-it's a beautiful thing.
Posted by: katiek | 22.09.04 14:30
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I agree on the yogurt. I have been buying Greek yogurt at Trader Joes. I bought the whole milk variety the other day, and there was about 2 inches of the most delicious cream on top. Don't know that I would like it with egg salad, but just imagine tuna, onion, capers, and a squirt of fresh lemon juice tossed in the yogurt. Ahhh . . .
Posted by: mom2 | 22.09.04 14:57
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yea, see! Who needs congealed egg yolks!?
Posted by: Jeannette | 22.09.04 18:19