Homemade Mayonnaise
Put down your sourdough starter and take a look at the next thing you might want to make from scratch: Mayonnaise.
I know what you are thinking: “Why in the world would I want to make my own mayonnaise?” The answer is that the resulting sauce will be a zillion times better than the white stuff you get in a jar.
The Basics
Like a vinaigrette, mayonnaise is an emulsion, where one ingredient (oil) is dispersed into another (eggs) by vigorous stirring. The result is something that doesn’t look at all like the original components.
If you have ever tried to make mayonnaise you know that sometimes it ends up “broken” - that is to say separated. This happens because you either added the oil to the egg too fast or (less often) added too much. The solution is to add the oil slowly, a little at a time, until the emulsion gets going. Then you can increase the rate of oil incorporation.
You can use a blender, a food processor, or a whisk to build your mayonnaise. I will admit that I have not had good luck with the blender/food processor methods (both of my machines are too big for this recipe) - but you may have better luck than I did. Using a whisk is a little more effort but I have never failed with this method.
Give this a try sometime. It will take your sandwiches and tuna salad to another level.
Homemade Mayonnaise
Ingredients:
1 egg yolk
2 teaspoons Dijon or other good mustard
1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil
Salt and freshly ground black pepper
1 T freshly squeezed lemon juice, sherry vinegar, or white vinegar
Preparation:
1a. To make by hand: Put the yolk and mustard in a medium bowl. Beat together with a wire whisk.Begin adding the oil as you beat, a little at a time, adding more as each bit is incorporated. You’ll notice when a thick emulsion forms, and then you can add the oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.
1b. To make by machine: Put the yolk and mustard in a blender or a food processor and turn the machine on. While it’s running, add the oil in a slow, steady stream. When an emulsion forms, you can add the oil a little faster, until the oil is combined with the yolk.
2. Add salt and pepper, then stir in the lemon juice or vinegar. Taste and adjust the seasonings.
Recipe via Mark Bittman