Fixing a homemade mayo fail

The other day I wrote about my first homemade mayo fail. My friend, Rick, read it and suggested a very easy fix. Even though it had been in the fridge for nearly two days, I got it out and left it to come to room temperature, along with a whole egg.  

After a couple of hours in a web meeting where the main theme seemed to be, "Am I going to have a job much longer," I happily went back to my mayo rescue, starting with separating the egg yolk from the white. 

Here are Rick's instructions, which I followed to a "T": 

Begin with everything at room temperature (including the bowl) and whisk together an egg yolk and a few drops of oil. Whisk gently, adding a few more splashes of oil, and it should start to come together without much effort. Pour in the dregs a trickle at a time. Once you're sure it's staying thick, you can use the immersion blender to finish your mayonnaise with the rest of the dregs. Add as much oil/lemon/seasoning as it takes to reach your desired result.

It actually began to come together very quickly when I started whisking, which was, I'm not going to lie, very thrilling. When I was completely done incorporating the dregs and had a fine-looking mayo, I took a taste, added some garlic powder, salt and lemon juice until it tasted just as I wanted it to taste, and put it back into a container in the fridge. No money wasted and time well-spent. 

And if I lose my job, well, there's always another waiting in the wings.  Here are before and after pictures of my mayo. 

In this one, the thin, watery stuff I'm pouring from that container is the mayo fail dregs:  

And this one is the perfect, creamy saved mayo:  

Lovely little sliders

I had my first homemade mayonnaise fail yesterday. It made me sad because it uses a whole cup of olive oil, and I don't want to waste it. So, I put the runny mess in a container in the fridge and figured I'd figure out what to do with it later. 

Then, today, I was trying to think of what to have for lunch and just had this vision of adorable little sliders drizzled with my garlicky mayo fail. 

I just happened to have a pound of grass-fed ground beef in the fridge, and remembered that I had some leftover Penzey's Arizona Dreaming spice mix from Cinco de Mayo, when I made short rib tacos (which were devoured). Southwest sliders? Sounds good to me!

Here's the thing about sliders: they're fun. Even low-carb folks, like me, eat a lot of burgers, we just forgo the bun. And it's easy to get tired of burgers, but sliders make it seem like it's a whole different meal.  

I plopped the meat into a bowl. Added an egg, some chopped onions, fresh parsley, Arizona Dreaming spice (about 1/2 tablespoon), garlic and mixed it all together. While I was forming them into meatballs, I preheated a griddle on a burner of my stove on medium. When it was hot, I melted a bit of coconut oil on the griddle. When it was hot, I flattened the meatballs and plopped them on the hot skillet. 

This is what that step looked like: 

I cooked them for about 7 total minutes, and drizzled them with my mayo fail. For a side, I had fresh veggies I got from the farm store (broccoli, kohlrabi and carrots) with my homemade ranch dressing for dipping. And here's the finger-licking good lunch I ended up with:

I say finger-licking good because you can eat these cute little sliders with your hands, they're that small and perfectly-shaped. Now that's a happy meal.