Now, one could totally take the high road here, and make an emulsified oil spread from scratch. I’m sure it would only push this aïoli a couple of notches more awesome, however, I didn’t do that here. When I buy mayo at the grocery, I can somehow and willingly, I might add, disassociate myself from the truth that this whitey-white condiment is largely just a lot of whipped
fat oil. But it also has an uncanny way of making a turkey sandwich sing, not to mention a BLT.
But that’s not where mayo really shines. When it’s dressed up with garlic and lemon juice and renamed aïoli, it gains a certain bit of class. Some zip, intensity and complexity. It enters a new domain. It becomes more that just oil. And it tastes soooo good.
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
1/2 Tsp Mustard (stone ground or dijon)
2 Tbsp Lemon Juice
Dash of Cayenne
3-4 Cloves Garlic, minced
Combine all ingredients in a bowl. Season with salt and black pepper to taste. Cover with plastic wrap and refrigerate for at least 30 minutes. This keeps quite well and pretty much makes everything better including the Tortilla Española.
We were making some “pigs in blankets” with brats wrapped in biscuit dough. Yum! Mustard was definitely in order and I was itching to break in the new mortar and pestle, so I decided to make my own. This will make about 1/2 a cup.
1/2 Cup Mustard Seeds ( I used a combination of brown and yellow, a bit heavier on the brown)
White Wine Vinegar
1/2 tsp Salt
1/8 Cup Yellow Mustard Seed Powder
1/8 Cup Water
Some Beer (I used a Pale Ale that I made, but you could use white wine or water)
I put the mustard seeds in the mortar and pestled them until they were all ground up. A little crunchy quality is what we are aiming for…meaning not ground to a powder.
I put the seeds into a bowl and began to stir in the vinegar a little at a time until it formed a thick paste. In another bowl, make a second paste by combining the mustard powder, salt, and water. You may not need all of the water.
Mix the two pastes together adding some beer, a tablespoon at a time, to create a smoother, slightly thinner paste (or to your liking). Let the flavors marinate in the refrigerator for several hours or overnight. Now it is done! It should keep nicely for several weeks in the frigo. Be prepared, this is some potent stuff, but ever so good on brats. Next time, I will try subbing out some of the vinegar with beer. Just a tablespoon or two.