I can’t believe this is my 100th post. I also can’t believe it’s taken nearly two freakin’ years to get to it.

I don’t doubt that I should be more prolific but often times laziness or sheer apathy gets in the way, even when I have the Most Awesome Man Ever championing me from the sidelines. Heck, he’s the one who encourages this passion of mine, as well as the one who bought and hosts the domain’s name. Don’t get me wrong: I am one appreciative and lucky girl.

But I should probably get back to the food, yeah?

Yesterday the LSC and I had our friend John and his wife Carolyn over dinner; as I stated before, I love having people over for dinner even though about a half-hour before they arrive, I start to have a meltdown. Summer seems to have settled here in Quebec so we opted to keep it simple. On the hibachi, we grilled rosemary-lemon chicken breasts, roasted potatoes, a super easy veggie salad and a fresh sourdough baguette. For appetizers, I made yet another deviled egg recipe that challenged me again. This one required me to make homemade mayonnaise. For all you mayo-haters out there (and I must know, like, five of you!), homemade mayo is nowhere near the same beast as what you see in jars at the grocery.

Unctuous: that is the word that I would use to describe homemade mayo. Delicate yet silky, slightly tangy and creamy, homemade mayo is a revelation. Unfortunately, it’s also very very tricky and fleeting. I know you can make it in your food processor, even the blender too, I hear, but I did it the old-fashioned way: with a whisk, stainless bowl and an excruciatingly slow drizzle of oil. People, making homemade mayo by hand requires you to whisk that mofo CONSTANTLY…and it can take anywhere from 10 to 20 minutes before it thickens and doesn’t break. Doing it by hand is not for wussies, folks. In fact, I think I may have carpal tunnel syndrome now. But spooned over poached chicken breast or salmon, or over steamed veggies, you really gotta try it.

Virginia Willis’ Deviled Eggs

adapted from “Bon Appetit, Y’all”, Virginia Willis (Ten Speed Press)

12 eggs

1/3 cup homemade mayonnaise (recipe below)

2 tbl. unsalted butter, room temperature

1 tbl. Dijon mustard

pinch cayenne pepper

coarse salt and freshly ground white pepper

2 tbl. finely chopped tarragon, chives or chervil

Place eggs in saucepan; add water so that 1 inch is above eggs. Bring to a boil uncovered over high heat, immediately remove from heat, cover pan and let stand 12 minutes. Drain, rinse under cool water and set aside until completely cool.

Cut eggs in half, reserving whites. Place yolks in a food processor. Blend yolks, mayonnaise, butter, mustard and cayenne until smooth. Season with salt and pepper. Add chopped herbs of choice.

Place egg mixture in a piping bag with a star tip or in a plastic bag with one corner tip snipped off. Pipe mixture into whites. Garnish with herbs and serve immediately.

Homemade Mayonnaise

It goes without saying that this is made with raw eggs so if you’re concerned about that sort of thing, use pasteurized eggs.

2 large egg yolks

1 tsp. Dijon mustard

juice of 1/2 lemon

1 cup olive or canola oil, room temperature

coarse salt and freshly ground black pepper to taste

In a bowl, whisk together yolks, mustard and lemon juice. In a very slow, steady stream, whisk in oil, drop by drop, until mixture begins to thicken. As it thickens, add oil slightly more quickly, whisking constantly. Season with salt and pepper. Store in refrigerator up to 2 days.