I made home-made mayonnaise! I’ve really wanted to try this for a long time, but I was afraid…afraid of salmonella, and also, afraid of all of those websites I consulted on how to make it, that made it sound like a disaster waiting to happen.
First, salmonella is very rare in egg yolks. It can happen, but, from my research, you’re just as likely to get sick from your restaurant salad. That said, if you have a weakened or compromised immune system (including babies/toddlers and pregnant women), you probably want to skip the fresh egg yolks.
Second, I did a lot of research on exactly how this works so I could come up with my own recipe for fresh mayonnaise. The warning signs were huge and bright red: “Add the oil a little at a time” or it won’t emulsify… (true), “my mayonnaise is soupy” (didn’t have this problem), and “this is horrible!” (definitely not!).
I forged ahead with my Ninja Blender, and created a very tasty base mayonnaise (perfect texture with very little work), which I then used to create a delicious lemon-parsley aioli for my Sole Meuniere tonight! The best part is that I know EXACTLY what’s in my mayonnaise…and you can modify the amounts of ingredients to your own taste.
So here’s a recipe for my own gluten free version of Sole Meuniere (Sole with Lemon-Butter-Parsley Sauce) with my home-made mayonnaise recipe to follow!
Sole Meuniere :
2 Petrale Sole fillets (one for each person, but my husband ate two, adjust according to your family’s appetites J)
Salt & Pepper
Herb de Provence (or any dried herb, basil, thyme, oregano, marjoram, or any combination)
1 Tbsp Olive Oil
2 Tbsp Butter
2 Tbsp Chopped Red Onion
2 Tbsp Butter
1 Tbsp Fresh (or bottled) Lemon Juice
1 Tbsp Finely Chopped Fresh Flat Leaf Parsley
Season the Petrale Sole fillets lightly with a little salt, pepper and Herbs de Provence (or any dried herb).
Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foamy and then toss in the red onion. Saute, stirring occasionally, for about 1 minute.
Place the Sole fillets in the skillet, seasoning side down and cook over medium-high heat for about 2 minutes or until it looks mostly cooked except for the center of the top. Flip (and turn the heat down to medium) and cook for another 2 minutes. Remove from pan and keep warm. (I heated up my oven to 200 degrees F and put them in there until I was done).
After removing the fish from the skillet, drain the remaining oil, saving the onion, and add the additional 2 Tbsp of Butter to the skillet, along with the lemon juice and parsley. Saute over the medium heat until the sauce gets a little brown (only about 3 to 4 minutes) and then set aside over very low heat to keep warm.
Serve the sole fillets with the lemon-butter-parsley sauce drizzled over the top! Add the home-made mayonnaise aioli (recipe to follow) as a dipping sauce and your family will love you!
I served it with some rice cooked in chicken broth, salt, pepper and Herbs de Provence in my rice cooker, along with some steamed broccoli and it was amazing! The aioli was fantastic with everything!
Home-Made Mayonnaise :
Put two large egg yolks, 1 Tbsp Dijon Mustard, 1 tsp sugar, and about ½ tsp salt and ¼ tsp pepper along with the juice of ½ a lemon. Blend on low for about 10 seconds.
While it’s blending on low, drizzle in slowly about 1 cup of oil, whatever oil you think is the healthiest for you and your family. Drizzle very slowly at first… just a few drops, then you can increase the amounts as you go along. It took me about 5 minutes to completely incorporate all of the cup of oil into my mayonnaise.
Season to taste, or use it as a base, as I did, and make a delicious aioli by adding garlic, more lemon, herbs, spices…whatever you want. For my lemon-parsley aioli, I added more sugar, salt, and fresh chopped parsley. Also a bit of garlic powder.