Accidental Recipe: Roast Chicken Salad w/Homemade Mayonnaise
BadExampleMan had a really nice recipe this morning, so I thought I’d share it with you. Here’s “what happens when a guy looks in the fridge”:
Spicy garlic mayonnaise
A variation on Alton Brown’s recipe, adjusted for taste and on-hand. Using the food processor is awesome – your arms don’t get tired!
- 2 T rice vinegar
- 2 T lemon juice
- 1 whole egg + 1 yolk
- 1 t table salt
- 1 t ground mustard seed
- 1/2 t garlic powder
- 1/4 t dark brown sugar
- Scant 2 c safflower oil
- 3 T hot chile oil
Add all wet ingredients (except the oil which is a liquid but isn’t “wet”) to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.
Note: there’s a good reason for leaving the freshly-made mayo at room temp for 2 hours. In the unlikely case that the eggs are contaminated with salmonella, the acidity from the vinegar and lemon juice will work to kill the bacteria, but that action will only take place at room temperature. Refrigeration slows down all biological processes including the massacre of the evil beasties.
Roasted chicken salad
- both breasts off a roasted chicken, diced
- 1/2 a small onion, minced
- 2 stalks celery, chopped
- 2 small roasted potatoes (optional)
- 2 hard-boiled eggs (optional)
- 3/4 – 1 c spicy garlic mayo
- smoked paprika
I’ll be trying this one, soon.