Mayonnaise

Mayonnaise

Mayonnaise can be made by hand with a mortar and pestle, whisk, fork or with an electric mixer or blender.  Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil.  The oil and the water in yolks for a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it.  A bit of mustard may also be added to sharpen the taste and further stabilize the emulsion as mustard contains small amounts of lecithin.  It is a process that requires watching.  If the liquid starts to separate and look like pack ice or curd, it requires starting again with an egg yolk.  Whisk it slowly and add the curd while whisking.  It will emulsify to be mayonnaise.  A classic European recipe is essentially the same as the basic one, but it tends to use olive oil with vinegar or lemon juice.  It is essential to beat the mayonnaise using a whisk while add the olive oil a little bit at a time.  Herbs and spices can be added at any stage and the vinegar may have already been infused with sprig of French tarragon or the oil may have been infused with garlic to make the variation on mayonnaise call aioli. 

INGREDIENTS

1 Egg Yolk

½ Teaspoon Salt

½ Teaspoon Dry Mustard

2 Pinches Sugar

2 Teaspoons Fresh Squeezed Lemon Juice

1 Tablespoon White Wine Vinegar

1 Cup Olive oil

Using a glass bowl, whisk together the egg yolk and dry ingredients.  Combine the lemon juice and vinegar in a separate bowl and then thoroughly whisk half into the yolk mixture.  Start whisking briskly and then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit (emulsion).  Once you reach this point you can increase the oil flow to a constant stream.  Once half of the oil has been poured in you need to add the rest of the lemon juice mixture.  Continue whisking until all of the oil is incorporated.  Leave at room temperature for 1 to 2 hours.  Refrigerate for up to 1 week.  Makes 9 ounces. 

A Note About Raw Eggs:  Use only fresh eggs and properly refrigerate.  Eggs should be clean grade A or AA eggs with intact shells.  Avoid contact between the yolks or whites and the shell.  There could be a slight risk of salmonella or other food borne illnesses so it is important to handle with care. 

FLAVORED MAYONNAISE

It’s easy to transform mayonnaise into a luscious condiment. 

Horseradish Mayonnaise

½ Cup Mayonnaise

1 Tablespoon White Horseradish

1 Teaspoon Fresh Lemon Juice

Pickled Jalapeno Mayonnaise

½ Cup Mayonnaise

¼ Cup Chopped Fresh Cilantro

2 Finely Chopped Pickled Jalapenos

Pesto Mayonnaise

½ Cup Mayonnaise

4 Teaspoons Pesto

Chipotle Mayonnaise

½ Cup Mayonnaise

1 Finely Chopped Chipotle Chile in Adobo

1 Teaspoon Adobo Sauce

¼ Teaspoon Ground Cumin

Basil Mayonnaise

½ Cup Mayonnaise

¼ Cup Chopped Fresh Basil

1/8 Teaspoon Fresh Ground Pepper

Roasted Red Pepper Mayonnaise

½ Cup Mayonnaise

¼ Cup Finely Chopped Roasted Red Pepper

1 Tablespoon Chopped Fresh Parsley

Chutney Mayonnaise

½ Cup Mayonnaise

¼ Cup Finely Chopped Mango Chutney

1 Tablespoon Chopped Fresh Cilantro

Lemon Mayonnaise

½ Cup Mayonnaise

1 ½ Teaspoons Fresh Lemon Juice

1 Teaspoon Freshly Grated Lemon Peel

1/8 Teaspoon Fresh Ground Pepper

Ginger Sesame Mayonnaise

½ Cup Mayonnaise

2 Small Green Onions Finely Chopped

1 Tablespoon Chopped Fresh Cilantro

1 Teaspoon Peeled and Minced Fresh Ginger

¼ Teaspoon Asian Sesame Oil