Homemade Mayonnaise

16 Sep

I always feel sad when people come into work at lunch and ask for no aioli on their sandwich. It’s kind of like asking for a cake without frosting, or pasta without a sauce. I have heard the whole phobia-of-weird-white-cream-sauce-theory, but in my eyes it seems to be more along the lines that we as a culture think it is bad for us to consume oil rich foods, that these foods will make us fat, and that we wont be able to fit into our size two pants after one bite of the stuff. I am all about feeling healthy, and support whatever strategy works for anyone, but as far as homemade mayonnaise goes, take an extra walk around the park and live a little eh? You know you like it.

Here is a prep school recipe on making your own with a few simple ingredients. Fresh mayo is really a whole different ball game.

A few tips:

  • Works best when all ingredients are room temp.
  • Always beat the egg yolks for a minute or two before adding anything to them. As soon as they thicken they are ready to absorb the oil.
  • The oil must be added VERY slowly at first, way slower than you would think. Once the sauce has incorporated into a thicker sauce, you can add the oil with less precision.

Alright, recipe as follows.

Homemade Mayonnaise

Makes about 1-1/4 cups.

Ingredients:

  • 2 egg yolks
  • salt
  • lemon juice
  • 1 cup neutral oil, such as canola or sunflower
  • note: make sure your oil hasn’t gone bad as you will most definitely taste it.

Directions:

  • In a medium metal bowl, beat the egg yolks with a pinch of salt for 1 to 2 minutes or until thickened.
  • Add a squeeze of lemon juice, about 1 tablespoon.
  • Continue to whisk rapidly.
  • Start adding oil by very slowly drizzling it into the bowl.
  • Keep whisking quickly.
  • Once sauce begins to thicken, add another squeeze of lemon juice.
  • Keep incorporating oil and whisking simultaneously until all oil is used.
  • Season with salt, pepper, lemon, and whatever else you please. I enjoy adding fresh herbs.
  • Sauce should be very mayo-like, not thin or flavorless.
  • If you mess up, try again! It’s really easy to mess up. On a positive note, it is also really simple to master. It just takes practice identifying the steps as they happen.
  • Keep in the fridge up to a couple of days and enjoy!
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2 Responses to “Homemade Mayonnaise”

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