Chef Jill Garcia Schmidt does a MEAN grilled cheese sandwich. In fact, you may have seen the FREE live class on Facebook that she did last week, ‘Grilled Cheese, Please!’ Part of her secret to the world’s best grilled cheese sandwich is a mixture which includes her homemade mayonnaise. Ready to try making it at home yourself? Read on as Chef Jill explains why she didn’t used to like mayonnaise, but now she does. Kind of…
Mayonnaise. Gloppy. Greasy. Bland. Tongue-coating yuckiness. Boy, reading that back to myself out loud really makes me sound picky and rude. But, it’s pretty much exactly how I feel about the much beloved spread.
I don’t use mayonnaise on my sandwiches, I am #teammiraclewhip all the way, for one simple reason: texture and flavor. Ok, technically that’s two reasons, but I feel those two things go hand in hand. Food needs both of these to be balanced.
That being said, I love a good garlic aioli… and potato salad… and now, I LOVE making mayonnaise from scratch. Trust me when I tell you that it makes all the difference in the world.
Creamy. Luscious. Flavorful… and just the right texture, any way you choose to use it.
Mayonnaise doesn’t just have to be the glue that holds your sandwich together. It can be a simple condiment – OR – you can invest a few ingredients and even fewer minutes into creating something special. Something that takes your sandwich to the NEXT LEVEL.
To get the most out of this recipe, I suggest splitting the finished mayonnaise in half (or as many version as you want), and adding some fresh herbs, minced garlic and finely grated Parmesan cheese to the mayonnaise,and blend on high until well incorporated.
- Or… add some sriracha and stir to combine.
- Or… add some chili powder, cilantro and lime juice.
- Or… add some cayenne, black pepper and smoked paprika.
- Or… add a chipotle pepper in adobo sauce, cumin, cinnamon and agave.
- Or… ground turmeric, Greek yogurt, lime juice, coriander and garlic
And so on and so forth, for infinity.
I could do this all day, or you could just make this mayo. Your tastebuds will thank you.
P.S. I still don’t like store-bought mayonnaise, but I’d rather have this mayonnaise than Miracle Whip. And that is saying something.
Ingredients
- 4 whole eggs
- 4 egg yolks
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice, freshly squeezed
- 1/2 teaspoon salt and white pepper, mixed
- Dash of Tabasco sauce
- 3-1/2 cups peanut oil
Preparation
In a food processor add the whole eggs, yolks, mustard, lemon juice, salt, pepper, and Tabasco sauce; pulse to combine. With the motor running, very slowly add a thin stream of oil and continue until all oil has been incorporated. Mayonnaise should be thick and smooth.
Makes about 4 cups
CLICK HERE FOR A PRINTER-FRIENDLY RECIPE.
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CRAZY TIMES MEAN CRAZY DEALS!
That’s right. Even in this nutty, socially-distanced world in which we live, we all need to eat. And why not enjoy the cooking and eat great food?! We’re offering some of our cooking classes ONLINE in this last week of March, so that you can fill your time productively and fill your house with wonderful smells as you learn to cook some amazing foods.
Click on the class titles below for more class information and registration. Each of these classes will be facilitated online in a closed Facebook group. After you register for the class online, we’ll email you a link to the appropriate FB group. Follow the link to join the FB group well in advance of the class time. Then you’ll be able to download the class booklet and prepare to follow along with the recipes in class, if you wish!
ALL CLASSES WILL BE AVAILABLE LIVE ONLINE (and then the video of the class will be available to watch – or re-watch – for 30 days!)
Cooking for One or Two
Tuesday, March 24, 6:30 p.m.
Instructor: Chef / CCKC Lead Instructor Jill Garcia Schmidt
Now just $40
Weekday Cooking Lessons: Chef Jill’s Killer Make-Ahead Dishes For The Busy Home Cook
Thursday, March 26, 10:00 a.m.
Instructor: Chef / CCKC Lead Instructor Jill Garcia Schmidt
Now just $40
Handmade Marshmallow Easter Eggs
Saturday, March 28, 10:00 a.m.
Instructor: Pastry Chef Natasha Goellner
Now just $40
Cooking Thai Cuisine At Home
Tuesday, March 31, 6:30 p.m.
Instructor: Chef / CCKC Lead Instructor Jill Garcia Schmidt
Now just $40
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