| Bayfield "My missus went up to Hamilton to see one of the girls for a couple of months. I started missing her a few days later when the mayonnaise jar was empty. Every family has a joke and the joke in mine is mayonnaise. That's how I met her. I was at a tea out on the north side and there were some fancy sandwiches on the plate that had the crusts cut off. They tasted so good I didn't eat anything else. I hung around to see who would take the empty plate home. We started talking and I found out why they tasted so good. That home made mayonnaise was the best stuff I ever tasted anywhere. She seemed to like my interest in her kitchen skills and agreed to marry me a year later." |  | | MAYONNAISE Ingredients:
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water Method:
Whisk together the egg yolks, salt, mustard, sugar, pepper and 1 teaspoon of the lemon juice. Place this mixture in a blender or in an appropriate dish for using a hand blender. Note: You can make this mayonnaise by hand using a whisk although you may need a friend to help you pour and take turns whisking. On medium speed, add ¼ cup of the oil drop by drop. Beat in 1 teaspoon of the lemon juice and then 1 teaspoon of the hot water. Repeat the oil, lemon juice, and water cycle again with the intention of blending all of the ingredients into a smooth mayonnaise texture.While constantly beating, add another teaspoon of lemon juice and water and add ½ cup of oil in a very fine steady stream. Mix in the remaining ingredients slowly. Cover and keep this homemade mayonnaise refrigerated. It will last for 1 week. | |
| Rachel Leslie, the chef who composed this recipe, is a native of Grand Manan, N. B., Canada. She received her post secondary education at the Vancouver Community College, St. Mary's University and the University of Prince Edward Island. Ms. Leslie has been employed in Whistler, B.C., Canada, England, Ireland, and Halifax, N.S., Canada. Rachel is an athlete who participates in long-distance running. She is an active volunteer in Eastern Kings, P.E.I., happily assisting others in active and healthy living. She resides in Bay Fortune with her husband Chef Michael Smith and son Gabe. |  |
 Copyright
Waldron H. Leard |
