I am going to do something a little different this week. Last weekend I was in Oxford, making grits with the Original Grit Girl, Georgeanne Ross.
As a parting gift she gave me a signed copy of John Currence's new cookbook, “Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some.”
It is a fantastic cookbook and explores what I think any good Southern cook should be exploring these days: modern Southern cooking, with a keen eye to the past.
We have a wonderful culinary culture in the South, and people are taking notice. You might be surprised at the Souther- themed restaurants popping up in big cities, and the experts who now talk about grits without making a joke of it.
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Currence is doing a fine job in Oxford. He is a James Beard award winner and all the talk of such culinary notables as John T. Edge. So this week I am going to explore that fine cookbook, and some of Currence’s ideas.
This is my take on John's recipe. If you want to see exactly how he does it, buy the book.
Mayonnaise in the style of Currence
3 egg whites
2-3 pinches dry mustard powder
1 big pinch onion powder
2 teaspoons sugar
1 good squeeze lemon juice
3 cups canola oil or peanut oil
1 teaspoon white wine vinegar
Salt and pepper to taste
Combine the first five ingredients in a blender and pulse to combine. Turn the blender on low and slowly, slowly, add the oil, just by the drop at first. As the sauce thickens you can increase the flow of oil. Add the vinegar and just a small pinch of salt and white pepper. Taste and re-season as necessary.