I've never been a fan of mayo. I always preferred mustard, or oil, or butter. Mmmm, butter butter butter. Mayo was always jiggly goo. Squishing out of sandwiches, congealing in tubs at subway. Not to mention my Dad slathering it on peanut butter sandwiches (no, really).
But mayonnaise is a popular condiment, especially down south. Heck, you can't make a good tomato sandwich without it, and I do love a tomato.
Let me say, making mayo is perhaps the easiest thing I've made in a while. The food processor really is a thing of wonder--grating cheese, making breadcrumbs--and now, mayonnaise.
AND, I actually got a request for mayo from a friend of mine from college (Hi Joe!).
So, Mayonnaise. Ridiculously easy to make, like so easy I have to wonder why everyone doesn't just make it themselves. Okay, well there is that little thing where homemade mayo only lasts for about week, versus store bought which lasts about two months.
The great thing about mayo is how versatile it is--you can just make a classic plain version--or flavor it any way you like. Really, add more lemon for a better zing, throw in some fresh herbs, add some Dijon mustard, or stir in some horseradish or sriracha for a little kick.
Now, I used the food processor for this, but if you really want to get crafty (or you're not bunking at the in-laws and have access to all of their fancy kitchen tools) you can just use a whisk or blender. If going the way of the whisk, you may need to wrangle a friend to help pour the oil while you whisk wildly.
One other note, mayo is made with eggs: raw eggs. If you are a bit squeamish or just worried about salmonella you can use pasteurized eggs.
Homemade mayo is dreamy. Creamy, light and fluffy. It really was a thing of beauty. Did I love it? Mmmm, I think it needed a bit more cayenne (we were out of cayenne and so I substituted crushed red pepper) and probably more lemon.
Truth-be-told, I think I'm probably more of an aioli fan. So for my next post, I'll be working on a Lemony Mayo recipe and then for Friday I'll make an aioli from John Besh.
For now, happy whisking!
Homemade Mayonnaise inspired by Martha Hall Foose
1 large egg (the eggs used should be at room temperature)
1 large egg yolk
juice from one lemon
1 tablespoon white vinegar
1 iced tea spoon dry mustard
1 iced tea spoon salt
1 packet sugar
a couple shakes of crushed red pepper
2 cups vegetable oil
This will keep in the fridge for about a week, maybe two, in a airtight container.
In a food processor fitted with the metal blade attachment, combine the egg, egg yolk, lemon juice, vinegar, mustard, salt, sugar and red pepper. Whir a few times to combine.
With the processor on high speed, slowly drizzle in the oil until completely combined and emulsified.
Slice up some tomatoes, break out the Sally Lunn Bread and slather on some mayo.
Enjoy!
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