Saturday, July 20, 2019


Call it fiesta or feria, it’s the Spanish way of partying. Fiestas go on for days. And nights. The party starts in the afternoon with the feria del día, when everyone throngs through the streets with music blaring everywhere, dancing in the plazas. Depending on the town, there might be horses and carriages with riders decked out in flouncy flamenco dresses and guys in wide-brimmed Córdoba hats. Everybody is drinking. How do they manage to survive a sun-drenched afternoon and still go out at night to party some more?

An icy pitcher of rebujitos--an easy-to-imbibe drink of Manzanilla and lemon soda.

The answer is to dilute the drinks with lots of fizzy soda. Some of Spain’s favorite summer refreshers are basically spritzers—wine with soda. The simplest is tinto de verano—“summer red.” It´s red wine, ice and lemony soda in a tall glass or goblet. Sort of sangría without the fruit. Tinto de verano even comes ready-mixed in cans.

But the favorite tipple for the ferias and romerías of Andalusia (southern Spain) is the rebujito—a combo of Manzanilla (dry fino Sherry) with citric soda such as 7Up or La Casera gaseosa.  (Gaseosa is artificially sweetened.) It can be mixed in quantity for a botellón—bring-your-own-bottle street parties. Or poured from an icy pitcher on the deck while the steaks are grilling.

Fresh mint, maybe a slice of lemon are the only additions to rebujito.

There are variations on the rebujito. Mix the soda with sweet cream Sherry and it’s a mulatita or with amontillado for a jerezano. Málaga feria goers might use vermouth instead of Sherry.

Kalimotxo--a mixed drink from the Basque Country can be found in cocktail bars in the U.S. 

In the Basque Country (northern Spain), the party drink is the kalimotxo, a mix of red wine and Coke. OK, that sounds just weird. But, give it a try. The Coke gets subsumed by the wine and the drink tastes a lot like sangría. The wine balances the sweetness of the cola. (If you have any left after a party, use it to marinate ribs for the barbecue—red wine plus sweet cola.)

What kind of glass to serve these drinks in? Take your pick! A tall, skinny high-ball glass or a short rocks glass. Plastic cups (reusable ones, of course) if your drinks are going to a beach picnic. Mix them in a pitcher (or bucket) or, individually, in glasses. Have plenty of ice.

Manzanilla Spritzer

Rebujitos make good sundowners, while the grill is heating.

Manzanilla is a version of dry fino Sherry with its own designation of origin, from Sanlucar de Barrameda. It’s best known as a superlative aperitif wine with tapas such as shrimp, ibérico ham and olives. It’s a fortified wine, with 15% alcohol, so fiesta revellers have taken to diluting it with lemon soda in order to keep drinking during a long afternoon (or night) of dancing and partying.

The basic recipe is one part Manzanilla and two parts citric soda such as La Casera gaseosa, 7Up or Sprite, plus ice and mint to garnish. Lemon slices or other fruit are optional.

Have the wine and soda chilled. Pour them over ice in a large pitcher (preferably clear glass) or in individual glasses.

Serves 4.

Ice cubes
2 cups chilled Manzanilla
4 cups chilled citric soda
Sprigs of fresh mint
Lemon slices (optional)

Fill a large pitcher with ice. Pour over the Manzanilla. Fill the pitcher with the soda and stir to mix. Top with mint sprigs. Add sliced lemon, if desired.

Cream Sherry Spritzer

Cool by the pool. Sweet cream Sherry, ice and soda water.

Cream Sherry is a dark gold, sweet dessert wine with 18% alcohol. Fizzy water turns it into a refreshing summer drink, the sort you might imbibe way before cocktail hour. Say, on a sunny afternoon beside the pool.

For 1 serving:
Fill a high-ball glass with cracked ice. Add sliced orange. Pour over 2 ounces (¼ cup) cream Sherry. Fill the glass with soda water (agua con gas).  Stir to mix.

Red Wine and Coke Spritzer

Fill glasses with ice. Add red wine and cola. 

The basic recipe is 1 part red wine and 1 part cola, plus lots of ice. Coke is traditional, but any cola can be used. Add sliced orange or other fruit. Use a tinto joven, a young red wine with no ageing time on oak, preferably from La Rioja. 

Fill a rocks glass or tumbler with ice. Add red wine and a slice of orange. Fill with Coke.

Coke adds fizz and sweetness to dry red wine.

A video recipe for kalimotxo in the New York Times.

More drinks—cocktails, sangrías, refreshers:

Saturday, July 13, 2019


Onions, straight from the fields. These are a gigante variety, very sweet.

I found a heap of onions on my kitchen cabinet the morning after my family had been to a friend’s finca (small farm), where they were harvesting onions. They brought a bunch back for me. Wow! What onions! The biggest one weighs 2 ½ pounds! What do you do with a 2 ½-pound onion?

I thought of an onion tart, such as the French pissaladière or Catalan coca. But, hey, it’s high summer. I don’t really want to turn on the oven. That’s when I came up with onion tortilla—same round, flat “omelet,” but instead of the classic filling of potatoes, I would use sliced onions.

Brunch, lunch or supper--this onion tortilla is an anytime snack or meal.

Tortilla is usually cooked "juicy" in the center. But, if you want to cut it into squares to spear on picks for tapas, cook it longer.

All-Onion Tortilla
Tortilla de Cebollas

The onions are not fried, but “poached” in a quantity of oil. Moderate the heat so that they gradually release their moisture and become tender. When they begin to brown and caramelize, they’re done. This will take 15 to 20 minutes, depending on how much moisture the onions contain. Drain them in a colander set over a bowl. Save the oil that drains off. You’ll need a spoonful of it to finish the tortilla. The rest can be saved for another use.

A trick to tortilla making: use a large, heavy skillet to cook the large volume of sliced onions (or potatoes) and a smaller, non-stick skillet to finish the tortilla. The smaller the pan, the thicker the tortilla. (I used a 10-inch skillet for a 1-inch thick tortilla.) You will need to adjust the cooking time accordingly. Tortilla usually is preferred “juicy” in the center, golden—not browned—on the outside. However, if you plan to serve it cut into squares and speared on picks as a tapa, cook it thoroughly so no juices run when it is sliced.

Before you start cooking the tortilla, have ready a flat plate that fits easily on top of the skillet plus hot pads, as needed. After the tortilla cooks on the bottom, you are going to place the plate on top of the skillet, hold it firmly in place with one hand and invert the skillet so that the tortilla is turned out on the plate. Do this over a bowl, to catch any uncooked egg and excess oil that might run out. The next step is to slide the tortilla back into the skillet, uncooked side down.  

Serve the tortilla hot or cold, for brunch, lunch or supper; as a side with ham and cheese. A salad of greens or sliced tomatoes is the perfect accompaniment.

It took 8 medium onions (from my own garden) to equal the 2 ½- pound whopper from the friend's finca.
2 ½ pounds onions
½ cup olive oil
½ cup diced red bell pepper
Red pepper flakes (optional)
Black pepper
5 eggs
1 tablespoon chopped parsley

Slice onion in julienne.

Peel the onions, cut them in half and slice them lengthwise (stem to root) in thin julienne.  (You should have about 8 cups slivered onion.)

Heat the oil in a deep skillet. Add the onions and sauté them on medium-high heat, stirring frequently. After 10 minutes, add the diced red pepper, red pepper flakes, if using, ½ teaspoon salt and freshly ground black pepper. Continue cooking the onions until they are very tender and beginning to caramelize, 15-20 minutes total. Place them in a colander over a bowl to drain for 15 minutes.

Beat the eggs in a large bowl with ½ teaspoon salt. Add the chopped parsley. Stir the drained onions into the eggs. 

"Poach" the onions in oil without browning.
Heat 1 tablespoon of the reserved oil in a non-stick skillet. Pour in the egg and onion mixture. Use a wooden spatula to turn the mixture two or three times, tilting the pan so uncooked egg runs under the mixture. Then allow it to set without stirring. Use the spatula to firm all around the edges. Let it cook until the top begins to appear cooked, about 5 minutes. The tortilla should brown very lightly on the bottom.

This tortilla has been turned to cook the reverse side. And, while I'm a pretty experienced tortilla flipper, using a brand new no-stick skillet, I let it slide off the plate on which I had inverted it (into a bowl, not the floor), causing the deep crease on one side!! 

Place a plate on top of the skillet. Hold it firmly in place and reverse the skillet so that the tortilla rests on the plate. If needed, add a little more oil to the pan. Slide the tortilla back into the pan to cook the reverse side, 3 minutes more. To remove it, lift one edge with a spatula and slide the tortilla out onto a serving plate.

More recipes for onions:

More variations on tortilla:

Saturday, July 6, 2019


Black olives from Spain have been hit with high tariffs.

Has the price of black olives skyrocketed at your favorite grocery store? You can thank Trump’s trade wars for that. Black olives from Spain have been hit with tariffs of almost 35 percent. Exports have plunged. According to ASEMESA (the Spanish table olive export board), exports are down 48 percent in the first trimester of 2019 from the same period in 2017, before tariffs were applied. 

OK, you say, you don’t really like black olives anyway. But, there’s no denying the visual impact of sliced black olives on pizza or tossed with salads. For that reason alone, they are a huge export product.

I have a nostalgic fondness for black olives, which I associate with holiday meals in my childhood (Midwest America). Black olives made an appearance, along with cream cheese-stuffed celery, only on special occasions. Velvety-black, salty-sweet, blander than green olives, so-called “ripe” olives were a treat.

In fact, black olives are not actually ripe, nor are they naturally black. (Most varieties of olives turn a deep purple, not black, when fully ripe.) The olives are picked firm and green, processed in an alkaline solution to remove the bitterness. They are allowed to oxidize which darkens them. A ferrous gluconate solution (E579 on European labels) further blackens and fixes the olives’ color.

In Spain, where there are hundreds of types of table olives—green, purple, pink, black—and ways of processing them, canned black ones turn up as garnish. Here are recipes for moje and mojete that are finished with black olives.

Moje manchego is a soupy salad with tomatoes, onions, tuna and, of course, extra virgin olive oil. It's meant to be served with chunks of bread for dipping, dunking, sopping. 

Mojete malagueño is an unusual combo of potatoes and oranges. Black olives make a visual impact. 

Mojete is not a salad, not a soup, not a dipping sauce. It’s a “dunk.” A liquidy salad meant for dunking chunks of bread into. It’s the sort of meal field workers concocted in rural areas. Filling and refreshing. What began as peasant fare, today is enjoyed for fiestas.

Make moje and mojete at least an hour before serving to let the flavors come together. If possible, chill the mixture. Serve with bread for dunking, scooping, sopping. They make good starters or snacks.

Tomato-Tuna Dunking Salad with Black Olives, La Mancha
Moje Manchego

Moje is best with fresh tomatoes, but canned ones can be used too.

I visited the town of Alcázar de San Juan (Castilla-La Mancha) when it was celebrating a local fiesta. At midday groups of friends gathered in the huge central plaza, in the shade of the town hall, where they set up folding tables to prepare this moje. Each group had an enormous earthenware bowl, in which were combined tomatoes, onions, hard-cooked, eggs, tuna, olives, and olive oil to make a soupy-salad. How to eat it? Invited to partake, I was instructed to scoop it up on chunks of bread. Those with country know-how speared the bread on the tip of a pocket-knife and dipped into the moje. 

The tomatoes can be fresh ones or, traditionally, home-canned tomatoes. (Nowadays even canned tomatoes from the supermercado are used.) A food processor works well for chopping the tomatoes and onions. 

Serves 4-6 as a starter or snack.

Scald tomatoes to peel them.
1 ½ pounds ripe tomatoes
1 small onion
1 teaspoon salt
1 small (3-ounce) can tuna or bonito, drained
¼ cup extra virgin olive oil
1 tablespoon wine vinegar
1-2 hard-cooked eggs
½ cup whole or pitted black olives
Bread for dunking

Bring a large pot of water to a boil. Add the tomatoes and boil 30 seconds. Drain and rinse them in cold water. When tomatoes are cool enough to handle, slip off the skins and cut away the stem ends. Chop the tomatoes finely. (If using a food processor, don’t puree the tomatoes; leave them with some chunks.) Place in a bowl.

Mix chopped tomatoes, onion and canned tuna.

Finely chop the onion and add to the tomatoes with the salt and tuna. Add the oil and vinegar and stir to combine. If making ahead, cover and chill the salad until serving time.

Taste the moje for seasoning and add more salt and vinegar if needed. Place in a shallow bowl and garnish with sliced egg and olives.

Málaga-Style Potato-Orange Dunking Salad with Black Olives
Mojete Malagueño con Naranjas

The juice of oranges plus extra virgin olive oil make the dressing for this salad.

This mojete comes from Málaga's inland Guadalhorce Valley, famous for its citrus groves. Potatoes and oranges may sound like an odd combination, but they work surprisingly well together. 

Serves 4 as a starter or snack.

Add olives after mixing.
2 medium potatoes (12 ounces)
1 large navel orange
3-4 spring onions
3 tablespoons extra virgin olive oil
¼ cup orange juice
2 tablespoons chopped parsley
½ teaspoon salt
¼ cup whole or pitted black olives
Bread for dunking

Peel the potatoes and cut them in ¾ -inch dice. Bring a pan of water to a boil and cook the potatoes until just tender, 5 minutes. Drain them well and place in a bowl.

Olive oil is essential to mojete.

Peel the orange, removing all the white pith. Chop the orange, discarding any seeds and as much of the membrane as possible, but saving the juice. Add the chopped orange and any juice to the potatoes.

Sliver the onions lengthwise. Add to the bowl with the oil, orange juice, parsley and salt and stir to combine. If making ahead, cover and chill the mojete until serving time.

Place the mojete salad in a shallow bowl. Garnish the top with olives. Serve with bread for dunking.

Bread--essential for dipping.

More recipes with black olives:

A report on the tariffs on Spanish table olive exports is here.

Saturday, June 29, 2019


While most of you are frantically searching for ways to use the season’s bounty of zucchini, I am, once again, bemoaning the fact that I can’t grow zuccchini. The plants flower beautifully and produce infant squashes. But, when they get about thumb-sized, they turn yellow and fall off the vine. Not enough water? Too much water? Why do I even bother to plant them, year after year?

Not to worry. The markets are heaped with zucchini these days. I can afford to go through my whole repertoire of zucchini recipes. Here’s one I haven’t made in a while—batter-dipped and fried zucchini slices. They’re good as a side or, with a dipping sauce, as aperitif.

Sliced zucchini is dipped in batter and fried until golden. Serve it as an aperitif with a dipping sauce such as mojo picón, red chile sauce.

Fried zucchini is crisp on the outside, soft in the center.

Batter-Fried Zucchini
Calabacín Rebozado

One egg makes enough batter for two medium zucchini. Or, make just one and refrigerate the remaining batter for another use. Fish sticks?

Regulate the heat when frying the zucchini slices so that they don’t brown too quickly before the centers are cooked. The fried zucchini is best served immediately, as the coating loses its crispness if left to set. However, the leftovers are terrific recycled, layered in a gratin dish with sliced tomatoes, basil leaves and grated cheese and baked. 

1 ½ pounds zucchini (2 medium)
1 cup flour
1 teaspoon baking powder
1 egg, beaten
1 cup milk
Olive oil for frying

Combine the flour, baking powder and ¼ teaspoon salt in a mixing bowl. Add the egg and milk and stir to blend well. Refrigerate for at least 1 hour.

Slice 3/8 inch thick.

Slice the (unpeeled) zucchini crosswise into 3/8-inch thick rounds. 

Heat oil in a heavy skillet to a depth of 1 inch. Dip slices of zucchini into the batter, letting excess drip off. Carefully place them in the hot oil. Fry on medium-high, turning once, until zucchini is golden on both sides. Remove and drain on a rack. Sprinkle with salt. 

Drain fried slices on a rack and serve them immediately.

Recycling leftover fried zucchini: layer the slices in a gratin dish with sliced tomato, basil leaves and grated cheese. Bake until cheese is melted and zucchini is bubbling.

Another way to fry zucchini:

Some more dipping sauces:

Saturday, June 22, 2019


Pisto--a summertime stew with pork and vegetables.

Stew doesn’t have to be a slow-cooked, cold weather dish. Make it with summer vegetables and quick-cooking meat such as pork or chicken and it’s great for summer. You don’t need to serve it piping hot, either. 

Pisto is that perfect summertime stew. You might recognize this vegetable dish—a medley of tomatoes, peppers, zucchini and eggplant—as Provençal ratatouille. Or, confuse its name with pesto or pistou, a garlic-pine nut sauce. But pisto is authentically Spanish. Its origins are Moorish, although in that epoch it was a stew with eggplant and meat juices, no tomatoes or peppers, which are New World vegetables.

The pisto I learned to make in Andalusia is a strictly vegetarian dish that can be served hot, often topped with a fried egg, or cold, like a salad. But in La Mancha (central Spain), pisto usually has only zucchini, peppers and tomatoes—no eggplant. Often it has meat or poultry cooked with the vegetables, making a more substantial meal.

You can watch a very young Pedro Almodóvar making his mother’s recipe for pisto manchego and talking about life and film-making on a 1985 episode of "Con las Manos en la Masa" on TVE1. At one point he phones his mother to double-check the recipe. Her version has neither eggplant nor zucchini, only tomatoes, lots of green pepper and chunks of pork.

In hot weather, serve the stew slightly warmed, not hot. The meatless version of pisto is often served cold, with a spritz of vinegar, much like a salad or relish. It makes a nice side with fish or grilled chicken.

You'll definitely need some bread for dunking in the savory juices of this stew.

Pork and Vegetable Stew
Pisto con Magro de Cerdo

"Magro" means "lean"--as opposed to fat. But some fat keeps the pork juicy. Choose a juicy cut from the shoulder of pork for this stew. After browning, the pork needs only about 20 minutes cooking with the vegetables. 

If you’re using fresh tomatoes, grate them, saving the pulp and juices and discarding the skins. Canned tomate triturado, sieved tomatoes, can be used instead. 

Traditional pisto has no added spices or herbs. Which is not to say that you can’t season the stew to suit yourself—parsley, oregano, basil, cumin, chile. I have a prolific pepper plant on the patio, producing skinny green chiles (guindillas). I chopped a few of those and added to the medley. 

The usual accompaniment to pisto is bread, essential for sopping up the delicious juices, and often patatas fritas, fries. It’s also good served over rice or pasta or wrapped in a flour tortilla. Sure, go ahead and grate some Manchego cheese over it. This could become your favorite summer dish.

Ingredients for pisto, plus cubes of pork.

Serves 4.

1 ¼ pounds pork shoulder, cut in 1-inch cubes
Freshly ground black pepper
1/3 cup olive oil
4 cups eggplant cut in ¾-inch cubes (about 1 pound)
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped red bell pepper
Fresh green chiles, chopped (optional)
3 cloves garlic, chopped
1 ½ cups grated tomato pulp or canned sieved tomatoes
3 cups diced zucchini (about 1 pound)
Chopped parsley, to garnish

Sprinkle the pork with salt and pepper and allow it to come to room temperature.

Heat the oil in a heavy skillet. Add the pieces of pork and allow them to brown 1-2 minutes before turning them to brown the other side. Use a slotted spoon to remove the pork to a plate.

The vegetables and pork don't need additional liquid while cooking. After sauteeing, cover the pan to keep juices in.

Add the eggplant, onion, green and red pepper, chile, if using, and garlic to the remaining oil. Sauté, stirring, until onion is softened, 5 minutes. Add the tomato and zucchini. Return the pork to the pan with any accumulated juices. Season with salt and pepper. Cover the pan and simmer until pork and vegetables are tender, 15-20 minutes. 

Allow the stew to rest 15 minutes before serving. Garnish with chopped parsley.

These chiles, known as guindillas or piparras in Basque, are slightly hot. They're usually pickled in vinegar, but the fresh ones are a great addition to this vegetable stew.

More versions of pisto:

Saturday, June 15, 2019


I tuned in to a new cooking show on TV and watched a three-star chef peeling potatoes. Yep, on one of the first episodes of Hacer de Comer on TVE-1, Dani García, chef of the eponymous starred restaurant in Marbella, was peeling potatoes. No tricks to it and, after the first time, he got his pinche to do the menial peeling and chopping. But, he was making a point, that you, too—me, too—can cook like a three-star chef. 

Dani García, three-stars Michelin, cooks good food for a TV audience. I've already learned a few tricks.

While there was no trick to peeling potatoes, the chef did have some professional tips for making fries—patatas fritas. Chef García insisted that, after cutting into strips, potatoes for frying should be washed and dried. And he likes to par-boil them—exactly 2 minutes—drain, dry and freeze them before frying in olive oil.

I tried the method and I’m a convert. First, there’s the convenience of having ready-prepped potatoes in the freezer. Plus, they fry up beautifully in only 5 minutes.

Dani García’s show takes over the midday slot on channel 1 from Torres en la Cocina, with the cute Torres twins. Over on Antena 3, the granddaddy of cooking show chefs, Karlos Arguinaño, still holds forth with jokes and good cooking from his Basque kitchen. (On a recent show, he was making tuna tataki and advised home cooks to put the fresh tuna in the freezer for an hour if it’s to be served raw or rare—in order to kill any possible parasites in the fish.)

Enrique Sánchez cooks traditional Andalusian recipes with a lot of flair. Local produce is the feature on these programs.

But my favorite TV cooking show is, undoubtedly, Cómetelo on Canal Sur, the Andalusian regional TV network. On the daily program, Chef Enrique Sánchez works with traditional recipes and local products, often adding simple cheffy touches—a swirl of sauce—to give professional presentation to a dish your Andalusian abuela might have made. I especially enjoy the “on location" segments with visits to where a local cheese is made, a fishing port where the day’s catch is on the recipe ingredient list, an orchard where fruit is being picked.

Over the years (the show has been running nine years) I’ve picked up lots of tricks from Chef Enrique. For example, how a trusty vegetable peeler works for peeling tomatoes or stringing green beans. Now I use it to strip the strings off celery stalks. And, how to cleanly remove the seeds from a green frying pepper by pushing the stem inwards till the cap pops loose, then pulling it out with all the seeds attached.

A few days ago, Chef Enrique was making stuffed eggs with pickles and salicornia. Say what?
The salicornia, also known as “sea asparagus,” “marsh samphire,” or “sea beans,” was harvested in Isla Cristina (Huelva province). It’s a salty herb that he used as a green, crunchy garnish for the eggs. Something new to look for! (His tip for perfect hard-cooked eggs: put the eggs in boiling water for exactly 12 minutes, then plunge them in ice water to stop the cooking.) The egg yolks he mixed with home-made mayonnaise.

But, this mayonnaise contained no eggs. It was made with milk! I had to try it.

The trick for perfect fries--par-boil the cut potatoes 2 minutes and freeze them before frying in olive oil.

Do you like mayo with fries? This version from Cómetelo is made with milk instead of eggs.

Spanish Fries
Patatas Fritas

How much oil you need depends on what size skillet you use to fry the potatoes. The oil needs to be only about 1-inch deep. If you’re using a medium pan, fry the potatoes in two batches. Olive oil, obviously. These are "Spanish" fries, not French fries!

Serves 4.

Ready to par-boil.
1 ½ pounds mature potatoes
Olive oil for frying

Peel the potatoes and cut them in strips a little under ½ inch thick. Wash the strips and drain. Bring a pot of water to a boil. Add the cut potatoes and cook 2 minutes. Lift the potatoes out of the water with a slotted spoon and drop them into a bowl of ice water.

Frozen, ready to fry.

When potatoes are cool, drain them, pat them dry and spread on rimmed sheets that will fit in the freezer. Place in the freezer until potatoes are frozen. Remove the frozen potato strips from sheets and place in a plastic bag. Return to freezer until ready to fry them.

Heat oil in a heavy skillet to a depth of 1 inch. Remove potatoes from the freezer. Carefully add potato strips to the oil. The oil will splutter at first as the frost releases moisture. Lower heat slightly (medium-high) and fry the potatoes, turning them once or twice, until they are golden and cooked through. This takes 4-5 minutes.

Put frozen potatoes right into hot olive oil. They're done in about 5 minutes.

Remove the fries from the oil with a slotted spoon and drain them on a rack. Sprinkle them with salt. Serve immediately.

No-Egg Mayonnaise
Mayonesa sin Huevo

The TV chef did not add vinegar or lemon juice to his milk-mayonnaise, so I wasn’t sure if it would work or not. I made the mayo, photographed it, then returned it to the blender and beat in vinegar. No problem. The vinegar did not curdle the milk mayo.

This is quick and easy to make with an immersion blender. Use whole or 2-percent milk. Let milk come to room temperature before blending. If preferred, the mayonnaise can be made with a bland oil such as sunflower instead of olive oil. 

No-egg mayonnaise: You need only about 2-fingers of milk.

½ cup milk
½ teaspoon salt
1/8 teaspoon mustard powder (optional)
¾ cup extra virgin olive oil
2 teaspoons Sherry vinegar

Place milk in the container of a blender with the salt and mustard powder, if using. With motor running, add oil in a slow steady stream. Keep adding oil without moving the blender up and down until the mayonnaise begins to thicken. 

Once emulsified, move the blender wand up and down to incorporate any remaining oil. Beat in the vinegar.

Use the mayonnaise immediately or refrigerate, covered, up to 5 days. It thickens somewhat when chilled.

Watch these cooking shows on-line.