Red Meat Recipes: The Final Ingredient

With 13.7 million Americans participating every year, hunting is making a big comeback. Here are some great recipes for your latest take.

Mar 21, 2013
Outside Magazine

   Photo: Michelangelus/Shutterstock

One could argue that a glass of red wine would be a good companion to all of these aforementioned dishes. And to be honest, the glass was there as I tested them. While I ate the meat, the wine was in my mouth. So in the spirit of full disclosure, there was a silent ingredient in my versions of these dishes as well. And this final recipe is for that sauce.

You’re either on board that mayonnaise is awesome, or not. And if you’re not, then do us both a favor and stop reading now. You’re hardly alone, so go find some of your own people to play with.

If you’re still reading, then you know what’s up with mayo. And maybe you’re like me, and put it on everything. Below, I’ll share my recipe for homemade mayonnaise, but first I have to get something off my chest. I prefer my brand of store-bought mayo to my totally awesome homemade mayo.

Not only that, but my preferred brand is not even real mayonnaise. It’s an egg-free vegan brand called Vegenaise. I know it sounds crazy, but every one of my recipes was enjoyed with a dollop of this white creamy goodness, this deliciously inviting fake mayonnaise.

I understand that can be a lot to handle, even for the hard cores, but there you go. And now, for those who don’t believe me, my homemade recipe. Most mayo is made with just the egg yolks. This recipe is more of a “camp mayo,” not as thick as some, but way less of a hassle.

Crack two whole eggs into a blender, along with a teaspoon of mustard and 3/4 teaspoon of salt, and blend for one minute. With the blender going, slowly add a cup of oil (I like olive or sunflower), beginning with just a thin stream. As it starts to thicken, you can increase the flow of pouring oil. When the juice runs out, and the motor is still running, quickly add 4 tablespoons of lemon juice and vinegar (2 tablespoons each). Turn off the motor as soon as it’s blended. Stir in other seasonings you may desire, such as pressed garlic. Store the unspoken final ingredient in the fridge, and put it on everything.

Remember: raw eggs may contain salmonella microbes. As a precaution, you should rinse the outside of the eggs before you crack them. If you have a depressed immune system, you might want to avoid homemade mayo, as well as homemade eggnog, or even sunny-side up eggs—which they no longer serve in nursing homes for this reason.

Filed To: Fitness, Nutrition