Recipes for Level 1: Mayonnaise and Egg Salad Sandwiches

For the Mayonnaise: To the bowl of a food processor add 1 whole egg at room temperature, the juice of a small lemon, 1 clove of garlic, smashed with the back of a knife, one and a half teaspoons of Dijon mustard, then salt and black pepper to taste. With the motor running, slowly drizzle in one half cup of extravirgin olive oil. Keeping the motor running, slowly add 1 cup of vegetable oil. The important thing to remember is to add the oils very slowly so that the emulsion can take. The sound of the machine changes. It is a good idea to check the consistency of the sauce, if to thick a bit of lemon juice, to thin, more oil. Good homemade mayonnaise is not claggy like store bought but smooth, thick and creamy. One large egg will usually emulsify one and a half cups of oil.

For the egg salad: Put one cup of mayonnaise into a bowl (the rest keeps in the fridge a week tightly covered). Slice in 10-12 cooled, boiled eggs, I cup of frozen green peas that have been blanched in boiling water for 1 minute and cooled, and one half cup of freshly chopped dill. Gently toss together until all in well incorporated. Chill. Make sandwiches on the bread of your choice. We used a good crusted Italian white bread called Pagnotta. For a variation add lettuce and tomatoes and even bacon and avocodos.

These are the recipes we will be making in the next post. I suggest you make them and eat along with us. They are easy and delicious, at least the kids thought so.