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Home-made Mayonnaise

Nov 17, 2009

Recipe Type:

One of the classic sauces of French cuisine, mayonnaise is nothing more than tiny drops of oil emulsfified with egg yolk and water, with a dash of lemon and a pinch of mustard to add flavor and stability. Here's how you can make your own mayonnaise from scratch.

Ingredients

1 large egg yolk (from a chicken you know and trust)1 1/2 teaspoons fresh lemon juice1 teaspoon white wine vinegar1/4 teaspoon Dijon mustard1/2 teaspoon salt plus more to taste3/4 cup vegetable or olive oil, divided

Preparation

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

ABOUT THE AUTHOR, Roger Doiron

Father, husband, son, brother and uncle. Garden activist, advocate, writer, speaker and photographer. Founder of KGI and certified garden geek. Growing lots of good stuff on the coast of Maine.

Author's link

Twitter @rogerdoiron