Thursday, August 25, 2011

Homemade Mayonnaise

Foolproof recipe and also a great base for a semi-aioli and other flavored condiments.

2 egg yolks
1 whole egg
2 tablespoons Dijon mustard
healthy pinch of Salt
1 1/2 cups peanut oil *
2 tablespoons olive oil
Juice of 1/2 lemon

Add the eggs to a bowl of a food processor with the mustard and salt. Start the processor up in continuous mode (not pulse) and in the top opening **slowly** pour the peanut oil in. You should see a good emulsification by the time half of the oil has been added.
Once all is in, top off with the olive oil. Stop the processor, remove the top and add the lemon juice. Pulse to combine.
Scoop the mayo into a bowl to use, store, and/or add other flavorings.
I particularly like to pound a couple of cloves of garlic with a few fresh basil leaves and combine the resulting paste with a cup of the mayo for a sauce on salmon fillets.
This recipe should give you a mayo that stores in the frig for a couple of weeks.

* You could substitute any good oil like canola but I like the flavor that the peanut oil provides. I would recommend against using all olive oil as I find it to be way too overpowering, just a little goes a long way.

Note that adding the oil too quickly may cause the emulsification to fail so err on the side of going too slow.

I've also made mayo by hand with a whisk and one egg but it's a pain and doesn't seem to store more than a couple of days as the emulsification breaks down quickly.

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