This weekend I got it in my head that I needed to make homemade tartar sauce (and therefore mayo) for a fish fry we were planning. I was short on time so I thought I could skip over the recommendation for all of the products to be room temperature. “Eh, it will probably just take a little more elbow grease to whip cold eggs into mayo,” I thought. Wrong. Cold eggs do not whip into mayo. They whip into useless oil and egg liquid. Or so I thought.
“Now what?” I was thinking looking at a $5 or more in oil, eggs, and fresh lemon juice that was looking like it just needed to get thrown out. Thankfully, I remembered a recipe I had seen but never tried for olive oil cake. I quickly pulled it up and realized that I could throw a few ingredients into my oily mess, bake it, and call it a planned cake. So I did and it turned out just fine even though the ratios I had in my oily mess weren’t even exactly what the recipe called for.
Here is the olive oil cake recipe I used in case anyone else winds up with a broken mayo in need of resurrecting: https://www.bonappetit.com/recipe/olive-oil-cake
The next day, I tried a different mayo recipe and let the ingredients come to room temperature. I wasn’t going to let homemade mayo stump me. This time: Perfection. I then mixed in some dill and finely diced cucumber and had a fresh tartar sauce that was delish.
Here is the mayo recipe I used: http://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/ (This recipe is Whole 30 compliant.)
Happy cooking!
Served With Love (in Colorado) 