Making your own mayonnaise is very quick. It took only about 30 seconds for it to become fully emulsified!
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- 1 large
- egg yolk
- 1 Tbsp
- apple cider vinegar or your favorite vinegar
- 1 Tbsp
- dijon mustard
- 1 pinch
- kosher salt
- 3/4 c
- vegetable, saffron or canola oil
1Place the egg yolk in the bowl of the food processor and add the vinegar and mustard. Season with a pinch of salt. Turn on the food processor and slowly start to drizzle in the oil by the drop (seriously) until the mixture starts to look like mayonnaise. Once emulsion starts, a slow steady stream of oil can be added. Be mindful not to add it too fast even at this point or you may break the mayonnaise resulting in something that looks runny, curdled and separated.
2The directions for using an immersion blender are much easier. Simply dump ALL the ingredients into a straight-sided or narrow bottomed bowl all together. Using this technique, the mayonnaise can even be made right inside a quart size, wide-mouth mason jar for ease of clean-up and storage. A mason jar can easily accommodate double if not triple this recipe with ease and still be whipped up inside the jar. Then, just cap the jar and your done!
3Making your own mayonnaise is also quick. It took only about 30 seconds for it to become fully emulsified. If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil. If it becomes over emulsified and "breaks" meaning looking oily, runny or curdled, all is not lost. Add 1 more egg yolk and another 1/4 tsp of mustard and re-emulsify. This should pull the mayo back together. If you like your mayo to taste more like the sweeter sandwich spread, add a pinch of sugar (to taste).
4Homemade mayonnaise is best eaten fresh but if you do not finish it right away, make sure to cover and refrigerate it. In the case of picnicking, camping or tailgating make sure you keep in on ice at all times. You may see some oil separation during storage and this is normal. Just stir the oil back into the mayonnaise before your next use. Remember, however, that your fresh mayonnaise does not have the additives and preservatives like it's commercially made cousins which make them shelf-stable for long periods and should be discarded after no more than 5 days from the date of preparation.
5Now that you can make fresh mayonnaise, you can flavor it however we chose! Use your imagination along with your palette and the possibilities are endless!
Bacon Mayo: stir in 2 tbsp of warm bacon drippings.
Sriracha Mayo: Add in sriracha (to taste) to amp up your next sandwich or burger.
Cilantro and Lime: great on smoked pork sandwiches, grilled chicken or lamb kebabs.
Remoulade: add mustard, capers, pickles, anchovy paste and herbs to the mix. Hailing from France, remoulade is commonly served with fried seafood cake dishes like crab, salmon or codfish cakes.
Traditional Tartar Sauce: add chopped sweet pickled (sweet pickle relish) minced onion and salt and pepper to taste.
7**Due to the risk of Salmonella or other food-borne illness, however slight, I recommend you use only fresh, properly-refrigerated, clean, grade A eggs. Also, avoid contact between the yolks and the outer shells.