Cooking & Baking
Related: About this forumNeed help - I want tartar sauce, but have no mayo!
Hi folks -
I'm making blackened cod, sweet potato fries and cole slaw. BUT... I used the last of the mayo for the slaw. I figure tartar sauce would be good for the fish, but again - no more mayo. And I'm not driving to the store, because I'm on beer #2. <heh>
I don't have any yogurt, so that is out. I do have sour cream (thinking add relish, minced onion, etc).
However, if you have any cool ideas for the blackened cod as a condiment, I'm all ears.
Thanks!
-galileo
PADemD
(4,482 posts)Food Network has a 10-minute recipe that looks easy.
http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html
Galileo126
(2,016 posts)Thanks, I do have the ingredients to make my own mayo.
(Was just hoping not to go that route.)
snappyturtle
(14,656 posts)Galileo126
(2,016 posts)snappyturtle
(14,656 posts)for a break! Good luck and welcome to DU!
Galileo126
(2,016 posts)Kali
(55,014 posts)grasswire
(50,130 posts)Galileo126
(2,016 posts)The (white) pepper and vinegar idea sounds cool. (i'm from New England, so fish and vinegar totally works.) And yeah, the sour cream mix would work too... I like the creamy-ness to this idea.
Thanks, Grassy!
-gali
noamnety
(20,234 posts)I do this all the time, I stopped buying mayo.
Put an egg, a dash of salt, a splash of vinegar and 1 cup oil in a tall skinnyish container. Put the stick blender in the bottom and turn it on, lift it up slowly, and bam! you have mayo. You don't have to drizzle the oil all slow or muck around with separating eggs.
youtube proof of timing:
Bolo Boffin
(23,796 posts)That's it. I'm buying a stick blender. I've wanted it for other things, but that's too danged useful.
Tien1985
(920 posts)I have got to try that now! Can you tell us roughly how long that will last in the fridge?
When I moved away from home, my mom have us a stick blender that she had in the pantry, unused for years. I LOVE the thing.
noamnety
(20,234 posts)It keeps up to a week in the fridge (pretty sure I've kept mine longer, but that's the official word). Since you can make it in smaller batches (just over a cup at a time), that hasn't been a problem for me, whereas a whole jar of mayo can take me a while to finish.
It's more than I could use on sandwiches in a week, but I go through it fine if I mix it with balsamic vinegar and use it as salad dressing.
I'm going to try that. It's too hot to eat, so light salads is all I want anyway
i have a stick.
that's cool!
any way to cup the calories some?
noamnety
(20,234 posts)I use a whole egg, traditional recipes use just the yolk, and a lower fat version uses just the whites. But still, the bulk of the mass is oil (fat).
If I'm restricting calories, the cutting comes on the other end of the recipe, like instead of making cole slaw with all mayo like I used to, now I use half mayo, half vinegar. Or on a sandwich I might mix the mayo with mustard or salsa.
NMDemDist2
(49,313 posts)and if i make it with olive oil at least it's heart healthy
fizzgig
(24,146 posts)no point in buying mayo anymore.
bif
(22,720 posts)Would olive oil work?
noamnety
(20,234 posts)mainly because I got a few of the 3L cans of it in a dent sale for $10 each.
I can faintly taste it if I just taste test the mayo alone, and in other foods I can't tell the difference. The taste doesn't bother me, not sure how others feel about it.
bif
(22,720 posts)I can't believe how easy that was. I'm never buying mayo again!
kestrel91316
(51,666 posts)bitchkitty
(7,349 posts)Ohio Joe
(21,757 posts)This sounds like something I fully expect I'm going to really like... Thanks for the link!
bitchkitty
(7,349 posts)and all low fat and vegan - my kind of food!
locks
(2,012 posts)I'm going to try it for cole slaw.