5 pounds fresh beets, ends trimmed
1 cup white sugar
1 cup light brown sugar
1 tablespoon coarse kosher salt
1/2 quart white vinegar
2 cups apple cider vinegar
1/4 cup cloves
2 tablespoons ground cayenne pepper
The next recipe I want to share with you is for Mayonnaise. Mayo? Really? That's what I want to talk about? Yes. The craptastic bread-spread you buy in plastic jars at the Pig is, in addition to being harsh on the tongue, is also awful for you. Flip over to the ingredients and you see sugar, vinegar, preservatives, and stabilizers. It isn't hard to understand the odd consistency. The homemade stuff, the REAL DEAL, is not only so tasty you can eat it by the spoonful, but....well, you don't need any buts, it's just good.
1 teaspoon water
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1 large egg yolk
3/4 to 1 cup canola or other vegetable oil
- In a small metal or glass bowl, combine water, lemon juice, salt, and egg yolk.
- In a measuring cup with a spout, measure out the oil.
- Whisk the yolk until dispersed, then slowly add the oil three to four drops at a time.
- Once you have added 1/4 cup, you can begin to add the oil faster until gone.
- At this point you are done, unless you want to go crazy. Try adding cayenne pepper, or dill, or garlic, or.....well, anything.