|Looks pretty terrible, huh?|
(makes about 3 cups)
Note: the key to making good mayonnaise is to use a strong blender on the highest possible setting (usually it's something intense-sounding like "liquefy"). Without that crazy blending action, you won't get an emulsion - that's dorky kitchen talk for a mixture of two or more liquids that is virtually un-blendable. Think salad dressing that will never, ever separate into oil and vinegar. Cool, right? Most important of all, be fearless. It's only mayo, no big deal!
2 tablespoons fresh lemon juice
1 large egg
1 cup blended oil (half canola or grapeseed, half olive oil)
2 chicken breast with ribs (about 1.5 pounds)
4 celery stalks, finely chopped
Salt & pepper to taste
Preheat oven to 350 degrees F.
Combine in the blender the lemon juice, egg, a pinch of salt, and 1/4 cup of the oil, and whir on high speed for a whole minute. With the blender running, carefully drizzle in the remaining oil, very slowly at first and more steadily as you go. Continue to blend on high, stopping occasionally to scrape down the sides, until the mixture has become a paler yellow and is totally homogeneous and thickened. Pour into a large mixing bowl and set aside in the fridge.
Set the chicken in a shallow baking dish and sprinkle generously with salt and pepper. Pour 1/4 cup of water into the bottom of the dish and cover with foil. Place in the oven and let it steam, tightly covered, for about 30 minutes, until the juice runs clear when you prick it and the internal temperature registers at 160 degrees F. Remove to a plate to cool.
Once the chicken is cooled, remove the skin, tear it off the bone, and cut it into 1/2-inch chunks. Add the chicken and chopped celery to the mayonnaise and mix well to combine. Season with salt and pepper and serve immediately, or keep in the refrigerator up to five days.
|The spread at the party I catered last night|