Home made mayonnaise:
1 boiled egg yolk
2 raw egg yolks
1 cup cooking oil (we use canola) - can vary, this amount should
be enough for about 10 medium size
(2" diameter potatoes, small amount of vinegar to satisfy taste and consistency.
Mash boiled egg yolk thoroughly in small deep bowl.
Mix in raw yolks using a fork until the two are completely blended.
This is important to avoid havings bits of boiled yolk remaining.
Start adding oil intermittently in small quantities, blending with electric mixer.
(If you want to do it Maw Maw's way, mix in a flat bowl using only a fork to blend in the oil.
But this method takes considerably longer.) As the oil is added it will thicken so add squirts of vinegar to thin.
Continue until all the oil has been blended in.
The final amount of vinegar will depend on personal taste and consistency preference.
We strive for a consistency where the mayonnaise falls off a fork in a ripple flow.
It should have a slight to moderate vinegar taste.
Boil red poatoes until forktender. Again, we prefer the small to medium size.
If you can handle it, peel while hot. skin usually comes off easier when some moisture is under the skin.
Allow to cool before slicing. Season with red pepper and salt.
Add finely chopped parsley to mayonnaise and mix with potatoes. Serves 10 to 12 portions.
Given to me by my Uncle Marion Broussard. He is my dad's brother - he got the cooking gene
my dad got the eating gene.
Picture from Paula (Broussard) MoHead's christening.
Pictured are Julia "Maw Maw" Broussard, Grand "Maw Maw" Navarro, Mary "Gammy" Poirier
