Pa boy sandwich with homemade mayonnaise.

A couple of quick stories. First the Pa Boy, it’s named after a sandwich Pa made when he was in town a couple months ago (no shrimp, just kinda clever). When we went to Trader Joe’s he was “allowed” to pick out some items of his own. The things he grabbed were deli meat and these awesome little artisan rolls (and an apple pie). When we got back home Pa made up some sandwiches, Z ate ’em up like crazy. We’ve been getting these rolls for sandwiches “like when Pa was here” ever since. A simple sandwich consisting of sliced deli meat, tomatoes and mayonnaise, add whatever you like but keeping it simple is best here. We mmmm with every bite of these. Thank you for dropping these little babies in da basket Pa.

Story two is my battle with homemade mayonnaise. This is my third attempt, the first two being a complete disaster. First I tried an Alton Brown recipe from It said to let it sit out for a couple hours to finish. I did that and two hours later it was still an oily mess (my technique I’m sure). When my friend Chris was in town a couple weeks ago I got little closer to mayonnaise but this time it came out tasting like salty oil. It was so thick and yellow it made J want to hurl just looking at it. I tried to make a deviled egg with it thinking it would cover up the wrongness of the whole thing but the stuff was soooooo thick it was srsly gross. This third attempt I was looking through a cook book when and I came across a new recipe. It was taunting me saying, come on, third times a charm, you can do this man. On that first attempt making mayo it was with a hand whisk. The second time a hand mixer. This last glorious time was with a blender. It was very simple and the results were amazing with instant gratification. I slapped some of it on the rolls right away and made a Pa boy sandwich. Remember this kids, NEVER NEVER NEVER GIVE UP!!! I mean look at it, doesn’t that look pretty damn scrumptious for mayonnaise? I think so.

Homemade Mayonnaise

Makes about a 1 1/2 c. Not sure how long it keeps, I’m assuming a couple days? I’ll soon find out. Found this recipe from the vegetarian book I was talking about in an earlier post.

1 whole free range organic egg
1 yolk of free range organic egg
1/2 t. mustard powder
1/2 t. sea salt
1 c. sunflower oil, or mix 1/2 sunflower and 1/2 olive oil
1 T. white vinegar

Puree egg and egg yolk, mustard powder and sea salt in blender for 15 to 20 seconds. Slowly pour oil into blender while blades are spinning, I mean as slow as you can go. The thinnest constant stream of oil you can possibly make. Once your about 1/3 of the way through the oil you will see the oil and egg emulsify into a mayo like substance. You can now begin to add the oil in a little more at at time (a thicker stream of oil until it’s all in there). You may need another 1/4 c. oil depending on how it looks to you. Add the vinegar and viola, mayonnaise!

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