The Sauce: – Thick and silky, homemade mayonnaise has a gourmet taste you can’t scoop out of a store bought jar.
‘Great Sauces Transform Good Food into Gourmet’
Mayo on your tool belt
Mayo is not one of those easy, no brainer sauces. Emulsifying can be elusive. The first time I made it, the emulsion broke. The second, the same. I slightly changed up the ingredients, added mustard, and finally whisked a successful emulsion. I’m sharing the recipe with some tips that will help you make mayo on the first try. It’s actually quite amazing that an orange egg yolk, transparent golden oil and some earthy hued mustard becomes a thick white sauce. Homemade mayo is very tasty in chicken, tuna or potato salad and deviled eggs or on a sub sandwich. Use it in any dish with mayonnaise.
Here’s another reason to make your own mayonnaise. You’re making a dish that calls for mayo and discover you don’t have enough on hand. The girls are coming for lunch in an hour and a half. You don’t have time to rush to the market and get back in time to set the table and paint your face. Place an egg in a warm place to come to room temperature.viagracoupons-onlinerx http://viagravscialis-topmeds.com/ viagra purpose cialis how long does it take to work cialis generico online
In a few minutes you can make your own mayo with ingredients you likely have in your kitchen, improve the quality of the dish and greet your guests with a smile. Gotta love it. So practice making mayo now to get the hang of it. If nothing else, you’ll have the skill in a crunch and hear yourself say, ‘No worries, I’ve got mayo on my tool belt.”
Prep Time: 10 Minutes | Inactive Time: 30 Min | Cook Time: 0 Minutes | Yield: 1 Cup | Level: Moderate
- 1 egg yolk, room temperature
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- 3/4 cup vegetable oil, divided
- 1 tsp white wine vinegar
- 1 1/2 tsp fresh lemon juice
- 1/4 tsp white pepper
1 Whisk together the yolk, mustard and salt until it turns to a creamy yellow color, takes about 1 minute.
3 Whisk in the vinegar and lemon juice.
4 Slowly drizzle the remaining 1/2 cup of oil in a very thin stream whisking constantly. If any oil begins to collect, stop adding oil and whisk until smooth. Continue slowly adding oil until all the oil is combined, takes about 3 minutes.
5 Whisk in the white pepper. Chill in an airtight container.
Mustard is an important ingredient to encourage emulsification.
Using a small container with a narrow spout helps to slow the dribble of oil to drop by drop additions.
Placing 1/4 cup of oil in the small container helps to add the right amount of oil drop by drop. After adding the vinegar and lemon juice, place 1/2 cup of oil in the container and slowly dribble then slightly increase the flow to a very thin stream until all the oil is incorporated.
White pepper adds flavor without the dark flecks of black pepper but black pepper is also fine.
Olive oil is not recommended due to its strong flavor.
Homemade mayo keeps for one week in the fridge.
*Use caution when consuming raw eggs due to the slight risk of salmonella or other food-borne illness. Use fresh eggs that are kept refrigerated with unbroken shells. Avoid contact between the egg and the shell.
If using the mayonnaise for a fish, such as a tartar sauce, add more lemon and less vinegar.
Use homemade mayonnaise in any recipe that calls for mayo; salads, sandwiches, casseroles, dips and sauces.
- Exchange white wine for cider or white vinegar.
- Exchange vegetable for canola or safflower oil.
- Exchange white for black pepper.
Inspiration – Epicurious
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: March 1, 2013