We never eat a full watermelon so I chunk it up and freeze it. I take the frozen watermelon and throw it in a blender with some vokda. Take a sugar rimmed martini glass and get the party started.
Julia’s Cooked Egg Mayonnaise
- makes 2 cups -
2 tablespoons flour
1. Measure the flour into a 2-quart stainless-steel saucepan and, whisking constantly, gradually blend in the water to make a lump-free mixture. Whisking slowly and reaching all over the bottom of the pan, bring to a boil on top of the stove. Boil slowly 1/2 minute, whisking—beat in droplets more water if the sauce is stiff rather than very thick. Remove from heat, break the egg into the center of the sauce, and rapidly whisk it in. Put the sauce over moderate heat again and, whisking slowly, boil for 15 seconds. Scrape the sauce into the bowl of a food processor.
2. Add the hard-boiled yolks, mustard, salt, vinegar, and lemon juice to the machine. Process 15 seconds—long enough to be sure the yolks are well incorporated, so that they will create the emulsion. Then, with the machine running, begin adding the oil in droplets. When the emulsion is established (which should happen after about 1/3 cup oil has gone in), add the oil in a thin stream of droplets. When as much oil as you wish has gone in and the sauce is thick and glossy, taste analytically for seasoning, adding salt, pepper, etc. as you feel them needed.
3. Store the sauce in a covered container in the refrigerator; it will keep for at least a week.
This might help.