These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Green Garlic Mayonnaise
From Wildfire Farm--CSA Online Market
<p>This is something we’ve just started making since we got our own laying hens. Make sure you trust your egg source before eating raw eggs.</p> <p>Fresh mayo only keeps for 3 or 4 days in the fridge. You can easily divide this recipe in half and just use one egg. When I make mayo with one egg, I use a blender instead of a food processor.</p> <p>It makes a great veggie dip or salad dressing.</p>Source: This recipe came off the web somewhere, but I don't remember the site. (Entered by Marcie Brewster)
Serves: This will make a lot of mayo.
Ingredients
2
whole eggs
1/2 teaspoon
sea salt
1 teaspoon
dijon mustard
4 stalks
green garlic
3 teaspoons
lemon juice or rice wine vinegar
2 teaspoons
more rice or white wine vinegar
1 1/4 cups
mild olive or vegetable oil
Step by Step Instructions
- Coarsely chop the white and pale green parts of the green garlic.
- Whirl all ingredients except the oil in a food processor with a metal blade. With the machine running, SLOWLY add the oil in a thin steady stream through the opening. If your pusher piece has a little hole, you can pour the oil in through it. It works great.
- The more oil you add, the thicker it gets. Taste for salt or vinegar at the end. I like to add a tiny bit of honey cause I just like things sweet.