One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

Sunday, April 22, 2007

Mayonnaise

Adapted from Essentials of Cooking by James Peterson





This is the basic recipe I use for mayonnaise made by hand - not in a food processor or blender because this is the recipe I have the most success with. I would have to agree with James Peterson that homemade mayonnaise is a "revelation" (and I would double or triple that thought about aioli). It is delicious and for sure a different kettle of fish from store-bought.

Tasteless vegetable oils, such as grapeseed, make all-purpose mayonnaise. Olive oil has a much more distinct flavor, and I would rarely make ma
yonnaise with all olive oil (which I WOULD use in the aforementioned aioli), but I do sometimes mix olive oil and grapeseed together.





You have to experiment to find your favorite and/or combination of oils.

I hope you will check this out, but do go here for Molly's recipe, which looks as wonderful as everything she does.

Mayonnaise

1 egg yolk at room temperature
½ to ¾ cup oil (see above)
1 teaspoon Dijon mustard
1 teaspoon lemon juice

Combine the egg yolk, mustard, and lemon juice in a small bowl (Pyrex is fine), and whisk the mixture until smooth.

Put the oil in a pitcher. Pour it carefully down the side of the bowl, adding a little bit at a time - use only a teaspoon of oil at a time to begin with, and whisk it into the egg yolk mixture.





When the mayonnaise stiffens slightly, you can add the oil a little more quickly - about a tablespoon at a time. You will get the hang of it when you've done it a few times.

Continue adding oil until the mayonnaise is stiff. If the mayonnaise becomes too stiff, you can loosen it by adding a little more lemon juice.



To see just the recipe, click here.

Print recipe.

2 comments:

  1. I've never made mayonnaise from scratch but I plan to when I finally have the time. I watched the Chefography on Nigella Lawson a few weeks back and she mentioned that her mother never allowed store bought mayonnaise to be kept in the house, which piqued my curiosity about differences in taste. :)

    Ari (Baking and Books)

    ReplyDelete
  2. Hi, Ari,

    I think if you try this recipe, you will find it to be easy. Write me if you have any questions or problems when you try it.

    Victoria

    ReplyDelete