Sunday, October 20, 2013

Salmon with Homemade Caper Onion Mayonnaise for #SundaySupper

Making homemade mayonnaise is a dying art but one I would love to see revived.  It reminds me of my grandmother’s cheerful kitchen, painted the same friendly shade as lemon zest and her café-curtained window with bright, warm sunshine beaming in.  The yellow yolks whipped into creaminess bring back the nostalgic taste of her warm potato salad.  Proceed slowly, and you will be amply rewarded. 

I don’t recall if my maternal grandmother ever had store-bought mayonnaise in her dark brown doublewide Admiral refrigerator.  It’s possible she did.  But I can tell you that when Sunday rolled around and she was making potato salad, she was also going to be making homemade mayo to put in it.  My mother is the same.  She says that when she was growing up, she avoided the kitchen when she saw the potatoes and eggs go on to boil, because otherwise she would be roped into making the mayonnaise and she lived in fear of the darn stuff splitting.  Now she can’t get enough of homemade mayonnaise and makes it willingly.   I imagine years of being press-ganged into service have made her an expert.  When it came time to make a sauce for this week’s Sunday Supper theme of Sauce It Up, I knew exactly what I wanted to make.  My own concoction of onion and capers added to my grandmother’s homemade mayonnaise.  So I consulted the family expert.   And this is what she sent me.   Thanks, Mom!  (My comments in green.) 

Ingredients
For Mother’s (by which, she means my grandmother's) homemade mayonnaise:
(Yields about 1 1/2 cups or 350ml)
2 egg yolks (raw)
2 egg yolks (hard-boiled)
1 cup or about 240ml vegetable oil or more as needed (I used canola.)
Black or white pepper  (I used about 1/2 teaspoon sea salt flakes and a few grinds of fresh black pepper.)

For the caper onion mayonnaise:
1 recipe Mother’s homemade mayo
1/2 medium red onion (about 1 1/4oz or 35g)
2 tablespoons capers in brine with a little of the brine
More salt and pepper to taste – you can let it sit for a while after adding in the capers and then add more, if necessary.  Remember that capers in brine are salty.

For the salmon:
One filet per person (about 6-7 oz or 170-200g each)
Sea salt flakes
Black pepper
Olive oil

Method
Mash the yolks real well with a fork.


Using an electric mixer, add a little oil at a time to egg mixture and beat well.  Be very careful, mayo can curdle if you add too much oil at one time.   Continue mixing and adding oil gradually.   (I used a whisk and added about a tablespoon or two at a time, whisking thoroughly in between.  It took a while but I was watching The Great British Bake Off so I didn’t care!) 


Just the four egg yolks.

Adding the first of the oil.

After the third or fourth addition of oil.
Add a few drops of water to mayo as it thickens.  Sometimes I will use lemon juice or vinegar instead of the water.  As it thickens, you may have to add more than one time.  (Since I knew I was going to add the grated onion and capers at the end, I skipped this step.  If you are making plain mayo, you may need to drizzle in a bit of water if it gets too thick.) 

Continue the process until you have the desired amount of mayonnaise.  (I stopped after adding the whole cup of canola, which gave me almost a cup and a half of mayo.) 


The last of the oil going in. 
Season with sea salt and black pepper.




You have now mastered my grandmother’s homemade mayonnaise.  Well done!  (If by some chance you did pour in the oil too fast and it split, rescue it with the instructions here.   They work and, sadly, I know that from past personal experience.)

Now to make the caper onion mayonnaise, simply grate your onion very finely and make sure to collect the juice as you grate it.  I actually left the onion whole and grated half off, which is easier than trying to grate a cut onion.


Add the grated onion and the juice to the mayonnaise.





Add in the capers with a little of their juice.  Stir well, cover with cling film and, if you aren’t eating right away, store in the refrigerator.



And on to the salmon.

Season the salmon on both sides with a light sprinkle of sea salt flakes and black pepper.

Pan-fry it skin side up in a small drizzle of olive oil for a few minutes or until you can see the color of cooked pink come half way up the sides.



Turn the salmon filets over and cook for another few minutes or until the salmon is just cooked though and the skin is crispy.



Taste the caper onion mayo and add more salt and pepper if necessary, stirring well.  Add a liberal dollop to the top of each salmon filet and serve.



Enjoy!

For lagniappe, as we say in south Louisiana – here’s just a little something extra:
If you are only serving two with salmon, you are going to have plenty of caper onion mayo left over.  Stir some through a drained can of tuna and serve on toast.  Delicious!  I don’t know that my grandmother would approve but I think it would also be pretty good in potato salad.  The caper onion mayo will keep for a couple of days in the refrigerator.



Join today’s host and all-around good guy, DB from Crazy Foodie Stunts, and the rest of the Sunday Supper group as we Sauce It Up!

Sunday Supper Movement


Savory Sauces



Pasta Sauces and Pastas with Sauce


Entreés with Sauces 


Sweet Sauces 


Desserts with Sauces 



Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.
Pin It

46 comments:

  1. I couldn't agree more, homemade mayo make such a difference and it's actually pretty easy to make. This looks so good! http://www.chocolateshavings.ca

    ReplyDelete
  2. Thanks, Jennifer! It can't be rushed but it really is simple.

    ReplyDelete
  3. Love that you made homemade mayo! I have never attempted, it's always something that scares me. Your salmon looks perfect too :)

    ReplyDelete
  4. It used to scare me too, Megan, but even if it breaks, it can be fixed. Try it!

    ReplyDelete
  5. Wow! I love it and I love that you added capers to it! What a wonderful dinner! You have me craving salmon!

    ReplyDelete
  6. What a great dinner. I love salmon. You can't beat homemade mayo! Thanks Stacy for a fantastic recipe.

    ReplyDelete
  7. Gorgeous gorgeous sauce! I love salmon so this will definitely be used soon!!

    Bobbi ~ Bobbi's Kozy Kitchen

    ReplyDelete
  8. Yep. I'm not sure why people have a hang up over homemade mayo. Your's looks great. Thank you for participating this week.

    ReplyDelete
  9. Wow, I've never tried homemade mayo before. How fun! I'm always looking for a homemade version of certain staples. I also love salmon with capers. Great recipe!!

    ReplyDelete
  10. There is nothing better than homemade mayo. I love how flavorful this is. Great recipe!

    ReplyDelete
  11. O.M.G. This sauce is SCREAMING my name. I love mayo and capers and onions and good gracious my mouth is watering and I can imagine these flavors with the salmon. This is SO happening soon!

    ReplyDelete
  12. Oh, man, what a gorgeous plate of salmon! And the caper mayo sounds scrumptious!!! I need to make this ASAP!

    ReplyDelete
  13. I love using capers and mayo when I make salmon, and that caper, onion mayo sounds incredible! I will definitely be trying this soon!

    ReplyDelete
  14. That is one beautiful plate! The mayo looks especially wonderful - Mmmm....

    ReplyDelete
  15. You have inspired me to make homemade mayo,Stacy! Perhaps I'll follow suit and finally watch the British Bake-Off!

    ReplyDelete
  16. Salmon and caper just go together, don't you think?

    ReplyDelete
  17. Most welcome, Marie. It's one of our favorite meals. Must admit that I have been known to use store-bought mayo to make this too.

    ReplyDelete
  18. Thank you, Bobbi! Hope you love it as much as we do.

    ReplyDelete
  19. It's the whole splitting thing, which does happen. But it is easily fixed, so no point in being scared.

    ReplyDelete
  20. Thanks, Aleks! I was scared for years but it's really not hard if you go slowly.

    ReplyDelete
  21. Thanks, Jennie. It has made me want to make a potato salad! Must put that on the menu for this weekend.

    ReplyDelete
  22. Dear me, I can hear it from here, Nicole!

    ReplyDelete
  23. It amazes me that eggs and oil can turn into such an unctuous sauce, Liz. Like magic.

    ReplyDelete
  24. I hope you love it as much as we do, Isabel. This is one of our favorite meals.

    ReplyDelete
  25. It was just as wonderful in the tuna the next day, Kelli. Thank you!

    ReplyDelete
  26. It's the most wonderful show, Kim! This week is the final for the season. I have a VPN that I can set to United Kingdom so I watch on the BBC iPlayer. I am hooked!

    ReplyDelete
  27. Tuna? Did you say Tuna? I can make that without MPE making a stink! Making as soon as I get capers!

    ReplyDelete
  28. I did say tuna! Check out the last photo in the post. Good stuff!

    ReplyDelete
  29. Your sauce looks amazing! Too bad it's on salmon. LOL Home made mayo has such flavor! Premade can't even come close. AT ALL!

    ReplyDelete
  30. I hear you, Christie. :) Salmon is not everyone's favorite but it sure is one of mine. I have one friend who refuses to eat it. Her father had a salmon lease when she was growing up and she says she ate enough for a lifetime. Personally, I could eat it a couple of times a week. But at least we agree on the mayo!

    ReplyDelete
  31. It's really easy, Angie. Do give it a try.

    ReplyDelete
  32. Rapeseed is the same as what we call canola, Jaime. Same yellow flowering plant you see in the farmlands of France and Italy when you drive through anyway. I've used it for years in anything that needs a light oil. I don't know why it should be so expensive there. In most of the world, where I have lived anyway, it's right there in the big plastic bottles with the corn and vegetable oils.


    ON the separate note: I know, right?! I was so sure that Ruby would be out this week! It's going to be a great finale. I CAN'T WAIT.

    ReplyDelete
  33. Totally drooling over your sauce, I have to try this recipe, it looks so good!!!

    ReplyDelete
  34. You're definitely right that few people try making their own mayo. I'm worried about food poisoning because I'm paranoid. Your mayo looks incredible, Stacy - way better than the processed crap I buy in the super market. And you cooked your salmon to perfection. I'm the worse - I always overcook mine and it ends up dry. The next time I do that, I should just slather this mayo over it. This will make anything tasty!

    ReplyDelete
  35. I would definitely make this for my mom - she loves capers!

    ReplyDelete
  36. Oh good lord, this looks so decadent and amazing. And you know, when I first heard of the combination of mayonnaise and salmon I was so reluctant to try it. Mostly because I thought it would make the whole thing too rich and not enough contrast in textures. As you know, I was very wrong. :)

    ReplyDelete
  37. Stacy - this sauce is incredible; I think that I could eat just as is...Yum!

    ReplyDelete
  38. That mayo looks PERFECT. I love making my own mayonnaise and aioli (in fact, my most recent post was about aioli) as it's so easy and so much tastier than shop-bought stuff. I've never actually made a homemade mayo to go with salmon. Great idea. Definitely trying this... I can even imagine using the sauce with fish and chips. Yum! xx

    ReplyDelete
  39. Thanks, Tara. Homemade mayo is the best.

    ReplyDelete
  40. If you are worried about salmonella, you can use pasteurized egg yolks, Nancy. I think the risk is low, but it depends on who you are serving it too, of course. You wouldn't want to serve raw eggs to anyone at risk.

    ReplyDelete
  41. Then she would love this, Sarah. Let me know what you think.

    ReplyDelete
  42. It's kind of a tartar sauce, I guess, Julie. Some people put minced pickles but i prefer the capers. The sharpness of the capers and onion keep it from being too rich, I think.

    ReplyDelete
  43. it would be great on fish and chips too, Laura. Well, on the fish part anyway. I love spicy ketchup for my chips. :)

    ReplyDelete

Where in the world are you? Leave me a comment! It makes me happy to know you are out there.