Mayonnaise

Mayonnaise, when properly done, is one of the easiest, most satisfying things you can make. And it is fun, too. The technique of emulsifying an egg by introducing an oil and turning it into an unctuous condiment is truly magical. 

There are slight variations on the recipe including using lemon juice versus vinegar or which type of oil to use.  This is the intriguing part as there are multiple choices. You can either elect to use just one type of oil or a combination of several. Your choice includes olive oil, vegetable oil, safflower, canola, grapeseed, or avocado and any other oil of preference.

Some recipes suggest peanut oil as an option.  From personal experience I would suggest against using this oil.  If you use one made from roasted peanuts, the nut flavor dominates. Needless to say, it is also a bit tricky as an ingredient given so many people today have peanut allergies.  

Another tip when making your mayonnaise is to have all your ingredients at room temperature.

Ingredients:

1 large whole egg, preferably organic

1 teaspoon Dijon-style mustard

½ teaspoon salt

1 Tablespoon lemon juice or white wine vinegar

Freshly ground pepper

1 cup oil

Cooking instructions:

1.    Break the egg into the blender bowl. Add in the mustard, salt, vinegar and pepper.

2.    Pulse to mix thoroughly, around 30 seconds.

3.    With your machine on high speed, slowly and steadily pour in the oil. It is important not to do this quickly.  In fact, a thin stream of droplets is best.

4.    Once you have incorporated at least half of the oil, the mayonnaise will start setting.

5.    At this juncture, you can add the remaining oil more quickly.

6.    Once emulsified, stop and taste to see if you want to add any more lemon juice, salt, or pepper.

7.    Scrap the mayonnaise into a jar with a tight lid.  Keep in the refrigerator until needed.  It will keep up to five days.

8.    NB: If the mayonnaise should separate, pour the mixture into a measuring cup. Clean out blender bowl and metal blade. Then add 2 egg yolks and process, while you slowly pour in the separated mixture through the feed tube.  The trick is to do this very slowly. Eventually, the mayonnaise will rebind.

Makes: 1 ½  to 1 ¾ cup mayonnaise