The Basics – Stock, Mayo, and Spices

Here are a few recipes that will set your cooking apart: homemade stock; mayonnaise or, as my fiance’s family calls it, “Food of the Gods”; and a Cajun spice mix, which makes flavoring a snap.

Yields 5-6 cups
Will keep in the fridge for 4-5 days or you can freeze it.

Vegetable Stock

• 2 medium onions, chopped
• 2 medium carrots, chopped
• 1-2 stalks celery, chopped
• 2 garlic cloves
• 2 bay leaves
• 1-2 sprigs thyme
• 2 branches parsley
• 1 teaspoon black peppercorn, crushed

Put all ingredients in a pot and cover with water. (about 8 cups)
Simmer on very low heat for 1 to 2 hours.
Strain, removing the veg from the broth. Allow the broth to cool and refrigerate.

Chicken Stock

Use the same ingredients as above but add 1-2 lb of chicken bones/ carcass (meaty parts and skin on) and an extra 4 cups of water.
Simmer on very low heat for at least 2 hours (more is better), skimming the foam that forms on the surface.
Strain, allow to cool and refrigerate.

Mayonnaise

Use neutral oils like sunflower, canola or grapeseed. You can mix one of these with half olive oil if you like it.

Yields about 2 cups

• 2 egg yolks
• 1 1/2 cup of oil
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt

Whisk or blend with a hand mixer/blender the yolks, mustard, half of the lemon juice and the salt. Then add the oil in drizzles, little by little and never stop mixing.
Once all of the oil has been incorporated you’ll have a nice, thick mayo.
Add the rest of the lemon juice.
It will keep for a couple of days in the fridge.

Aioli

Once your mayo is done add
• 3-4 garlic cloves, finely chopped

Honey Dijonnaise

Once your mayo is done add
• 2 tablespoons dijon mustard
• 1 tablespoon of honey

Cajun Mayonnaise

Once your mayo is done add
• 2 teaspoons cajun spice mix

Cajun Spices


You can rub this Cajun spice mix on meat or fish, or put it in a marinade, batter, or sauce.

• 2 tablespoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper

Mix all the ingredients. Keep in a sealed container.

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4 Comments on “The Basics – Stock, Mayo, and Spices”

  1. Tom C says:

    Love this post Bryan! I’m a stock fanatic so any new procedure I can try is awesome. And that mayo! I’ll never buy again. Keep up the great posts!

  2. k.m. says:

    I can’t wait to try out the Cajun spice mix, especially in the mayonnaise. Perfect for fries and seafood dipping 🙂

  3. Rosemarie says:

    Food of the Gods – divinely improved!

  4. Eggton says:

    Scott loves mayo, and I’m sure he’ll be asking me to put bacon in one of your recipes soon!


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