Delicious homemade mayonnaiseJust testing out the recipe we are using in the upcoming Fresh Eggs Don't Float book.
And hooray! It's good.
Makes about 2 cups:
4 egg yolks
1/2 teaspoon of dijon mustard or 1/4 teaspoon of dry mustard
1.5 cups of virgin olive oil or canola oil
Juice of 1 lemon
1 teaspoon of white wine vinegar
salt, pepper
You can make it in a blender, with a hand mixer or a standing mixer. You can make it by hand if you think your arm will hold out.
It's good to have all these ingredients as well as the bowl and whisk at room temperature, but I didn't and it worked out just fine.
Whisk the egg yolks and mustard until they are pale yellow. Put your oil into something that will allow you to pour it very slowly. While the egg yolks are being beaten slowly pour 1/2 teaspoon on oil into the yolk. When if has emulsified add another 1/2 teaspoon and so on. Towards the end, you can start to pour in the oil a bit faster, but if you incorporate it too quickly, the mayonnaise will break. Add salt, pepper, the juice of 1 lemon and 1/2 -1 teaspoon of white wine vinegar.
All told it took me about 30 minutes to make. I wouldn't have had that sort of patience or stamina if I wasn't using the standing mixer.
From mayonnaise you can make all sorts of sauces and spreads:
Aioli
Andalouse
Bacon Mayonnaise
Blue Cheese Dressing
Cambridge Sauce
Chantilly Mayonnaise
Gloucester Sauce
Green Goddess Dressing
Gribiche
Curry Mayonnaise
Remoulade
Rouille
Sauce Vert
Tartare Sauce
Thousand Island Dressing
Sauce Vincent
Andalouse
Bacon Mayonnaise
Blue Cheese Dressing
Cambridge Sauce
Chantilly Mayonnaise
Gloucester Sauce
Green Goddess Dressing
Gribiche
Curry Mayonnaise
Remoulade
Rouille
Sauce Vert
Tartare Sauce
Thousand Island Dressing
Sauce Vincent
If you want very quick recipes for each of these sauces, click onto the mayonnaise family tree chart, find you sauce and add on to mayonnaise whatever ingredients are called for. Here is the chart. Click on it to see a much LARGER version:
double click for a bigger verison
All the chart recipes are the ingredients listed + 1 cup of mayonnaise
Joy of Cooking says that you cannot make mayonnaise in a thunderstorm, because it will not bind. I am so looking forward to testing that theory out.
Let me know if that chart is weird or hard to understand or just plain wrong.
4 comments:
This is something I have always wanted to try!
Your book sounds incredibly interesting and I'll be looking forward to it. I do want to point out that using EVOO is a bad choice. I think you guys should edit that out to be just regular olive oil or something a lot more neutral. Using that much EVOO is going to produce a mayonnaise over-cloying with fruity olive flavors and will be way too strong to appreciate the mayonnaise.
Thanks for that advice. I'll do a test with a couple different oils. Today- Canola!
Thank you for the note on rescuing broken mayo I saved it!
But so wish I had read the comments before making my mayo with EVOO the other recipe I checked recommended it too, so I went with it, despite a nagging in the back of my mind. It was far too strong to enjoy, so I had to toss it :(. I'll make it another way another day.
The chart is really cool by the way!
Post a Comment