A few thoughts on mayo:
1. I used to hate mayonnaise. And then I liked it. And now I’m kind of ‘meh’ on it. (Store-bought mayo, that is).
2. Miracle Whip does not = mayonnaise. And I like that they have a commercial that admits that. And that said commercial also shows that some people love it and some people hate it. Seriously, how many companies will show people who think their product is gross on their ads?
3. I have officially confirmed that homemade mayonnaise is significantly better than store-bought mayonnaise.Or Miracle Whip.
4. Good news! Mayonnaise is not nearly as difficult to make as I expected. And I have tips for you to make it easier.
This is my Friday gift to you. Make some mayonnaise this weekend, and then make a chicken or tuna salad. Or spread it on a sandwich. Or something.
1. Here’s the thing about mayonnaise. It is mainly a mixture of oil, eggs and lemon juice. And lemon juice and oil don’t really like to blend together…just like a vinaigrette that quickly separates after you shake it up.
The egg is an emulsifier, so it helps bring the oil and lemon juice together and prevents them from separating. It also makes for a smoother and creamier mayonnaise. In other words, egg = the key ingredient to bring the mayo together.
2. Mustard is also an emulsifier, so it not only adds flavor, but keeps the oil from separating out from the mayonnaise.
3. Typically, you want to use around 3/4 – 1 cup of oil per egg yolk, or 1 – 1 1/4 cup per whole egg. If you use much more than that, you’ll end up with a liquidy mess that is more like a vinaigrette or dressing than mayonnaise.
4. If you bring all the ingredients to room temperature before you begin making your mayonnaise, everything will come together much more easily.
5. You must add the oil slowly. If you add it too quickly or all at once, it won’t all emulsify into the mayonnaise, leaving you with a thick layer of oil on top of some egg yolk-lemon juice mixture. Eww.
6. You can make the mayonnaise by hand, without a blender or food processor, but know that it will be more difficult and take a lot more time. You’ve been warned!
Think you don’t like mayo? Try this. I may never go back to store-bought mayo again…this is so much better! Adapted from The Joy of Cooking.
Prep Time: 15 minutes
Cook Time: none
Makes 1 1/2 cups
1 large egg
1 teaspoon yellow mustard
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon chili powder
1 1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1/4 packed cup basil, minced
In a blender or food processor, blend the egg, mustard, salt, sugar, chili powder and 1/4 cup of the olive oil until completely mixed.
With the blender or processor running on high, slowly add 1/2 cup of the olive oil. Scrape down the sides with a rubber spatula, turn the blender/processor back on, and slowly add the lemon juice. Mix until blended, stopping to scrape down the sides. Continue processing and slowly stream in the last of the olive oil and blend until creamy and thick.
Transfer the mayonnaise to a bowl or storage container and fold in the mayonnaise.
To store, cover and refrigerate for up to three days.
And if there are any subjects you’d like me to explore, please let me know!