The Basics – Mayonnaise
We should all have some basic recipes in our repertoire. Whenever I need a classic base recipe I turn to the master, at least in my opinion, Julia Child. I have several of her cookbooks but the one I turn to most often is Julia’s Kitchen Wisdom. I know I’ve mentioned this book before and it’s always worth mentioning again. It’s small but packed full of Julia’s master recipes from stock to bechemel, how to cook fish, shellfish, chicken and beef and vegetables, pastry dough and creme to a classic genoise. Over the next few weeks I will be featuring a base recipe along with a recipe that includes or uses it. There will be guest posts from some wonderful and extremely talented bloggers. I think this will be fun!
I love homemade mayonnaise, truth be told I don’t always or often make it. When I need mayo for a very special dish I will, but for every day use, Hellman’s is fine by me. That said, everyone (who likes mayonnaise) should know how to make it from scratch. It’s really simple, all you need is egg, oil, vinegar or lemon juice, dijon mustard, salt and pepper and a blender, food processor or strong arm and a whisk. I really love customizing with different flavors, meyer lemon and herb are my favorites. You have probably heard of aioli, it’s the same principal but contains garlic and olive oil. When making mayonnaise you usually use a neutral oil like canola or grapeseed or plain vegetable oil. I always use a neutral oil with a tbs of good olive oil, just that little bit gives character to the mayonnaise
From Julia’s Kitchen Wisdom
Yields about 1 1/2 – 2 cups
1 whole egg and 2 egg yolks at room temperature
1 tbs lemon juice or white wine vinegar
1 tsp dijon mustard
1/2 tsp salt (I like to use sea salt)
several grinds of white pepper (I use whatever pepper I have on hand)
1 1/2 – 2 cups oil (neutral flavor) Optional + 1 tbs good olive oil
Add the whole egg and yolks to the blender or food processor and blend for 30-45 seconds until it’s thick and light yellow in color. With blender or processor running and through the feeder tube or hole add the lemon juice or vinegar, mustard, salt and pepper. Now slowly drizzle in the oil with the blender/processor running, after you have slowly added approximately 1/2 cup you can start adding the oil faster until you have added all of it. Taste and adjust the seasoning, you can add more lemon or vinegar, salt and pepper to suit your taste. Store in the refrigerator for up to 2 weeks.
1. It’s important for everything to be the same temperature
2. Don’t over beat or mix, when I make it I beat or mix the eggs, add the vinegar,mustard salt and pepper and if your oil is not ready to start drizzling I stop the blender. It is possible to over mix, it will liquify rather than emulsify.
3. The recipe calls for 2 cups oil, I never use that much, a cup and a half at the most. I find I don’t really need that much oil.
4. If for some reason your mayonnaise doesn’t come together, don’t despair and throw it out, that has happened to me numerous times. Pour the mixture into a measuring cup, clean out your blender or processor add 2 more egg yolks and a splash of vinegar or lemon juice and start over. Instead of adding oil slowly drizzle in the failed mayo. It will thicken up.
One of my favorite ways to enjoy homemade mayo is on a lobster roll, I didn’t have any lobster so I made my second favorite a Bacon, Lettuce and Tomato sandwich. No recipe needed, you will need the bread of your choice, good bacon, tomato, lettuce and mayonnaise. Sometimes I like to add a few slices of avocado.