I was driving home from work the other day, catching up on a few missed podcast episodes from Bon Appetit. The hosts were interviewing Alton Brown, the Good Eats and all-around-nice-guy. Several years ago, he and wife were staying at the same hotel in Chicago where I happened to be. One night as I went downstairs to catch a cab, I chanced into him and he did the funniest little twirl and half-bowed opened the door for me. It was spontaneous and it cracked me up. And I immediately thought, “That guy looks familiar,” as I thanked him and went on my way.
Anyway, back to the podcast. The hosts were interviewing Alton Brown about his Thanksgiving traditions (I told you I had some catching up to do) and he revealed a tradition of saving the turkey breast meat for chopped turkey sandwiches, slathered with mayonnaise. His brand of choice? Duke’s. He explained the reason why he liked Duke’s so much was that it has apple cider vinegar in it.
Which got me to thinking… why not make my own mayonnaise and add apple cider vinegar instead of lemon juice? Duke’s mayonnaise is heavy on the yolky creaminess so this recipe adds an extra egg yolk and some paprika for a twist. Make this mayo and you’ll have your own good eats.
Ingredients (Makes 1 cup)
1 cup canola oil - 1 egg - 1 egg yolk - 1 teaspoon sea salt - 1 tablespoon De Nigris Organic Apple Cider Vinegar - 1/8 teaspoon paprika
- Combine all ingredients into a pint jar and insert immersion blender and blend until silky smooth. If you do not have an immersion blender, a regular blender will work just find (but will have a bit more clean up). Keep refrigerated.
- Use as a condiment on your favorite foods and enjoy!