Wednesday, July 9, 2008

How To Make Mayonnaise

I've always read of people who, after eating the real thing, would never go back to store-bought mayonnaise. Mayo is one of those things that sits in my fridge for ages and I'm always a bit hesitant about its freshness when I open a jar. So when I wanted to try my hand at a salmon pasta dish, I thought I'd finally give homemade mayo a try.

The first two tries weren't anything special and I couldn't understand what all the fuss was about. Helman's actually tasted better. So, after some researching on the web, I came up with the following recipe which is a blend of several. After I made it, I understood about "not going back." This turned out super thick and rich, even more so the next day. Bliss on a soft-boiled egg or to dip warm asparagus spears into.

The trick is not to use egg whites. This calls for two egg yolks even though the original called for three. I used peanut and canola oil. It's important to use an oil that is not strong in taste and to add the oil slowly. Grapeseed and olive oils are fine, too.


2 egg yolks
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1/2 teaspoon salt
dash of cayenne (optional)
2 tablespoons fresh lemon juice
or 2 tablespoons white tarragon vinegar
1/2 cup peanut oil
1/2 cup canola oil
1/2 teaspoon water

Wash the eggs before cracking. Put egg yolks, seasonings, lemon juice or vinegar, and 1/4 cup of the oil into a small food processor. Cover and pulse for a few seconds to incorporate ingredients. Now slowly dribble in the oil through the cap. Every-once-in-a-while, reverse speeds. You may not need to add all the oil. When thick, stop, remove top and with a rubber spatula, scrape down the sides. Replace the top and with motor running, dribble in the water.

Store unused mayonnaise in a covered container. Lasts for about 1 week. This turns even thicker and richer once refrigerated.