Posts Tagged ‘mayonnaise’

Vintage Is Hot

April 5, 2010

I found the following recipe on Epicurious and made it for First Friday at Two Percent to Glory, a vintage clothing store. It was interesting to make a recipe from 25 years ago. The most interesting aspect of this recipe is the fact that they have you make mayonnaise then simply add chipotle peppers. I’ve seen this made recently by adding chipotle peppers from a can to mayonnaise. It’s certainly good but a lot simpler than this recipe!

However, since I was using a vintage recipe for a reason, I followed it exactly and made my own mayonnaise with chopped chipotle peppers. People seemed to like it, particularly with the sweet potato chips from the same issue, but I will not be making this again! If I were, I would be sure to use high quality olive oil.

Chipotle Dipping Sauce

recipe from Gourmet magazine April 1986

discovered via Epicurious

Ingredients

  • 2 large egg yolks (room temperature)
  • 2t white wine vinegar
  • 1t dijon mustard
  • ¼t salt
  • 1½c olive oil
  • 3 canned chipotle chilies
  • 3T juice from canned chipotle chilies
  • 2t lemon juice
  • ½c sour cream
  1. Beat the egg yolks, vinegar, mustard, and salt.
  2. Add ½c of oil a little bit at a time while beating.
  3. Add the rest of the oil in a stream while beating.
  4. Stir in chilies, juice from chilies, lemon juice, sour cream, and pepper to taste.
  5. Cover and chill for at least one hour.

Old Olives

April 5, 2010

I found the following recipe on Epicurious and made it for First Friday at Two Percent to Glory, a vintage clothing store. It was interesting to make a recipe from 25 years ago. The most interesting aspect of this recipe is the fact that they have you make mayonnaise then simply add olives. A current version of this recipe would go one of two ways:

  1. Add chopped olives to mayonnaise (and perhaps some other flavoring if you’re adventurous).
  2. Chop olives and add just a touch of olive oil to make a tapenade.

However, since I was using a vintage recipe for a reason, I followed it exactly and made my own mayonnaise with chopped olives. People seemed to like it, particularly with the cheese crackers from the same issue, but I will not be making this again! If I were, I would be sure to use high quality olive oil.

Kalamata Dipping Sauce

recipe from Gourmet magazine April 1986

discovered via Epicurious

Ingredients

  • 2 large egg yolks (room temperature)
  • 2t red wine vinegar
  • 1t dijon mustard
  • ¼t salt
  • 1½c olive oil
  • ⅓c Kalamata olives minced
  • 3t lemon juice
  • ½c sour cream
  1. Beat the egg yolks, vinegar, mustard, and salt.
  2. Add ½c of oil a little bit at a time while beating.
  3. Add the rest of the oil in a stream while beating.
  4. Stir in olives, lemon juice, sour cream, and pepper to taste.
  5. Cover and chill for at least one hour.