WARNING: I don’t know the precise science about pasturizing eggs, just what I’ve read on other websites about it. So if you make this recipe, please do your own due diligence when deciding how to prepare your egg yolks so they don’t kill you. I prepare my eggs in a way that I believe them to be pasturized.
I love mayo. And I think it’s probably bad for me because its mostly egg yolks and oil. But butter is just milk fat and if you’re not going to use butter or mayo then your sandwich is going to be garbage. Unless it’s a meatball sandwich or there is some other source of juice. Anyways, I have more stuff written at the bottom about this recipe but I hate when you go to a recipe site and they lead with the history of the food dating back to the civil war.
This recipe, and the Asleep in the Fireaioli variation, is being released as part of our pre-release of the upcoming album Asleep in the Firehole, now available for pre-order at histo.bandcamp.com. If you do enjoy the recipe, please consider pre-ordering the album and listening while you enjoy a freshly sandwich graced with this condiment.
I’ve made mayo using both of these at one time or another,
- immersion blender (my preference)
- food processor
Have been hankering to try a blender but haven’t yet. I think it might work.
- 2 pasturized egg yolks
- 1cup vegetable oil
- 2-3tsp of any mustard
- stone ground
- spiky brown
- 1/2tsp salt
- 1/2tsp lemon juice
- 1/2tsp vinegar (any variation works but gives a slightly different taste)
- Additional spices to help you savor the flavor.
- Put everything but the oil in whatever container you’re going to use.
- Put a little bit of the oil in and process/blend. It’ll still be runny at first.
- Add more oil a little at a time until you got your desired consistency.
- Add more spices to taste. Suggestions below.
Asleep in the Fireaioli
- 1/4tsp smoked paprika
- 1/4tsp sugar
- 1/4tsp garlic powder
- 1/4tsp cayanne pepper
- 1/4tsp onion powder
The Deviled Egg
- Add stone ground mustard to taste.
- Add nothing else.