Mayonnaise Recipe J Kenji

MAYO-MARINATED CHICKEN WITH CHIMICHURRI

Steps:

• Season chicken cutlets on both sides with salt and pepper and set aside.
• Whisk together mayonnaise and 1/4 cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken cutlets to the mixture and turn to coat. Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours.
• To cook on the grill: Heat a gas or charcoal grill over high heat for 10 minutes. Cook chicken cutlets directly over high heat, turning and flipping occasionally, until just cooked through and lightly charred all over, about 4 to 5 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
• To cook in a skillet: Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Add chicken cutlets in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.

CHEF JOHN'S HOMEMADE MAYONNAISE

Steps:

• Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

FRIED SHALLOTS

Steps:

• Using a mandoline, slice the shallots into 1/16-​inch-​thick rounds. Line a rimmed baking sheet with 6 layers of paper towels. Set a fine-​mesh strainer over a large heatproof bowl or medium saucepan.
• Combine shallots and oil in a medium saucepan or wok. Place over medium-​high heat and cook, stirring frequently, until the shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until the shallots turn pale golden brown, 8 to 10 minutes longer. (The shallots will continue cooking for a brief period after draining, so do not allow them to get too dark.) Working quickly, pour the contents of the saucepan into the strainer. Save oil for another use, like stir-frying noodles or fried rice, or for using in marinades, or as the base of homemade chili oil.
• Immediately transfer the shallots to the prepared baking sheet, spread them out into an even layer, and season with salt. Allow the shallots to drain, then carefully lift the top layer of paper towels and roll the shallots onto the second layer, blotting gently with the first. Repeat until the shallots are on the last layer of paper towels and mostly grease-​free. Allow the shallots and oil to cool to room temperature, then store separately in airtight containers and refrigerate.

BASIC FOOD PROCESSOR MAYONNAISE

Steps:

• The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
• Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
• Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
• Okay, let's make mayo.
• Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
• Process for one minute only.
• The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
• The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
• Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
• When done, taste; add salt and/or pepper if you wish.
• If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
• Keep mayo refrigerated.
• Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.