CARLA'S MAYONNAISE

Ingredients: 

2 egg yolks and 1 whole egg (organic)
1 tsp dijon mustard
2 Tablespoons lemon juice
1/2 teaspoon salt
2 cups high quality olive oil

Preparation: 

Put everything but the oil in a food processor for 10 seconds until creamy.  With the processor running, add your oil SLOWLY—droplets at a time!  It should be very thick. Once you have added 1 1/2 cups of the oil, stop the machine and check for thickness and taste. If it is too thick, add drops of lemon juice or continue to slowly add oil.  When I'm feeling extra ambitious, I make this using a bowl and a whisk (and some elbow grease!).

Keep refrigerated and use within 1 week. May be flavored by adding chopped herbs, roasted garlic,spices, or anything you can dream up.

SECRET: Make sure all ingredients are at room temperature to start and remember that patience is a virtue! 

This is a crust I make in a food processor. It’s easy and pretty foolproof!  On Sunday Pie Night, I learned that the secret to a good crust is to have everything very cold and to handle it as little as possible.

Ingredients for one  9" pie crust
1 1/2 cups all-purpose flour or Cup4Cup Gluten free flour
1 1/2 sticks cold butter, cubed
1/4 teaspoon salt
1/3 cup  ICE water

 Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes (should be frozen or very cold). Add salt. Process for 5 seconds. (the butter should still be in pieces)

Add the ice water and process for 5 seconds longer, just until dough comes together. Don’t wait until it is a big clump or it will be too wet and tough.

 Remove the dough and gather it into a ball with your hands (squeeze it a bit to make it stick together). Place a piece of wax paper (lightly dust it with flour and lightly flour your rolling pin) over a wood board or clean surface and roll the dough into a 16-18 inch circle to 1/16-1/8 inch thick. Place this dough (on the wax paper) into the fridge for about 20 minutes maximum. When you are ready to put it in your pie dish, place the pie dish on top of the dough, turn it over and then gently peel the wax paper off the dough .  Pat it gently into the pie dish and crimp the edges.

Note: If you find yourself without a proper rolling pin, I find that a chilled vodka bottle will do the trick just fine!  A quick shot before rolling out the dough is known to boost confidence!