Mayonnaise has been around for ages. It was first created in the late 1700’s so ages is an understatement. A chef to a french duke created mayonnaise as a sauce, and it caught on. Mayonnaise can be found at your market in all varieties: light, fat-free, ‘regular’, olive-oil infused, etc. Real mayonnaise is so very different from mass-produced mayonnaise today. (Read Any Good Labels Lately?) Try making your own. It is soft, creamy, and so delicious. Be prepared to whisk and whisk, and whisk some more, or use a stand mixer if you have one. Whatever method you choose to prepare it, you will be glad you did. Originally mayonnaise was meant to be eaten in moderation to compliment meats and vegetables. Today we slather mayonnaise on our salads and sandwiches in great quantities to the point mayonnaise is what you would taste first when eating the food prepared with mayonnaise. Try homemade mayonnaise and try using less. The richness and delicious flavor will nicely surprise you!
2 large egg yolks
1 cup vegetable oil
1 1/2 tablespoon fresh lemon juice
1 1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 pinch of white pepper
In deep bowl whisk together all the ingredients except the vegetable oil until completely blended. Separate 1/4 cup vegetable oil from the one cup of oil. To the yolk mixture whisk in the 1/4 cup oil one teaspoon at a time. Yes, one teaspoon. Each time you add oil be sure to incorporate it completely. This will take fast whisking for a few minutes for each teaspoon you add. When the 1/4 cup is entirely incorporated you can slowly begin to add the remainder of the oil, about 1/4 cup at time. Remember to keep whisking until each addition of oil is incorporated. You will notice your mayonnaise becoming less yellow and more lightly colored. Cover and refregerate the mayonnaise. It keeps for about 10 days in the refrigerator. Always keep it well chilled as it does have raw yolks as an ingredient. Never allow it out of the refrigerator for more than 30 minutes to be safe. Always be safe!
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