I adore mayonnaise (to the point that I once made a meal of just bread and mayo). I love it on sandwiches, and even more on fries. I don't even mind if it's the fake light stuff, as long as it's not the evil Miracle Whip (go here for a rant I couldn't say better myself). However, I have a confession: With all the food I've made, and fresh tastes that I love, I never made my own mayo until this week.
Ricardo inspired me. In the latest issue of his magazine, he's got a Classic Mayonnaise recipe, and then a selection of ways to make it into something even tastier. But for now, let me focus on the white stuff. This recipe was quite good, to the point that I will have to refrain from making more and more and becoming a fat, gelatinous beast hungry only for more oil whipped up with eggs.
There are few changes I'd make, like using a mixture of vinegar and lemon, and perhaps a different oil with a more subtle or desirable flavor, but otherwise, this is great! Check out the recipe after the jump, make your own now, if you haven't, and please be sure to comment about what flairs you add to the mix to make the perfect-tasting plain mayo.
...Flavored mayos will come soon...
Ricardo's Classic Mayonnaise
1 tbsp lemon juice or white wine vinegar
1 egg yolk, or 1 whole egg (depending on method chosen)
1/2 tsp dry mustard
1/4 tsp salt
1 cup vegetable oil
In a medium bowl, whisk together the lemon juice, egg yolk, mustard, and salt. Add the first third of the oil drop-by-drop, whisking constantly. When the emulsion begins to form, add the remaining oil in a thin, steady stream, whisking constantly. Season with pepper.
Food Processor/Blender Method:
Place the vinegar, whole egg, mustard, and salt in a food processor or blender. Cover and mix for a few seconds. Set the appliance to the lowest speed. With the machine running, add the oil in a thin, steady steam through the opening in the lid. The mayonnaise will emulsify quickly -- in less than a minute. If necessary, turn off the processor or blender and scrape the sides of the bowl so the blades can reach the ingredients.
Filed Under: Ingredients
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