Cooking Classics: Peppercorn-Blue Cheese Mayonnaise

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Cooking Classics

The Technique

Peppercorn-Blue Cheese Mayonnaise

Peppercorn-Blue Cheese Mayonnaise is simple to make & an indulgent way to enjoy summer classics including BLT’s & cheeseburgers. Once a small batch of Homemade Mayonnaise has been prepared, it’s just a matter of stirring in a few extras in order to give it a little added indulgence. Although this version is enhanced with peppercorns & blue cheese, it may be flavored a variety of ways. Try adding minced jalapeños or fresh herbs to really heighten the taste. Learn how to make a delicious condiment that’s ideal to serve for an array of mealtime solutions.

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Peppercorn-Blue Cheese Mayonnaise
makes about 2/3 cup

1 egg yolk
2 tsp fresh lemon juice
1/4 tsp kosher salt
2/3 cup vegetable or canola oil
1 Tbsp crumbled blue cheese
1/4 to 1/2 tsp freshly ground pepper

Place the egg yolk, the lemon juice & the salt in a large bowl. Blend the mixture using a hand-held electric mixer fit with whisk attachments beginning on Low speed. Simultaneously, add the oil in a slow steady stream. Gradually increase the speed to Medium-High once the mixture begins to thicken & approximately half of the oil has been added. Fleck several droplets of water into the bowl 3 or 4 times during the process to thin the mixture, if necessary. Fold in the blue cheese & the pepper. Taste & adjust the seasonings as desired. Use within a few days.

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Thin Mayonnaise During The Mixing Procedure

This basic recipe can be enhanced however you so choose. Expect bright lemon notes just after preparing that mellow once refrigerated. Once you get comfortable preparing your own mayonnaise from scratch, experiment with additional flavors by stirring in a smidgen of Dijon mustard, flavored vinegar or hot sauce. 

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During the blending procedure, the mixture will become extremely thick. Adding small droplets of water will thin the mayonnaise & bring it to a consistency that is better for spreading. When salad dressing is in order, the base mixture may be thinned with a splash of buttermilk for use over vegetables & greens. Freshly snipped herbs & a pressed garlic clove offer wonderful depth without a whole heap of effort. 

The Raw Egg Yolk

There is a risk consuming raw eggs as they can cause food-borne illness. Start by using the freshest, cleanest eggs possible that have been properly refrigerated. The safest eggs to use are pasteurized eggs in the shell which have been treated to kill any traces of salmonella bacteria that may be present.

The Tune
“I’ve been Loving You Too Long” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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