Homemade
Mayonnaise
2 egg yolks
1 whole
egg
1 tablespoon
lemon juice,
freshly squeezed, plus more if needed
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
Big pinch freshly ground white pepper
Up to 2 cups vegetable oil or pure
olive
oil (all one or a mixture)*
* For a basic mayonnaise, use
an oil with a mild flavor that won't overpower the other ingredients. If you
plan to refrigerate your mayonnaise, then choose a refined oil such as pure
olive oil or sunflower oil. An unrefined oil, such as extra virgin olive
oil, will solidify when chilled and cause separation later as it returns to
room temperature.
Put the egg yolks, egg, lemon juice, mustard,
salt, and white pepper in the work bowl of the food processor; process for
10 seconds or more, until creamy.
With the food processor running continuously,
pour in the oil very slowly in driblets at first, to start the emulsion
process. NOTE: Add 10 to 15% of the oil at this time.
The first addition should be small and gradual. Wait about 30 second
between additions.
When the sauce has definitely thickened, you
may add the oil in a thin stream. Do not stop the machine at this point, but
cease pouring every few seconds to be sure the oil is being absorbed.
NOTE: Add about 50% of the oil at this time.
Then continue until the remaining 1 1/2 cups
of oil are incorporated. NOTE: You may not need to use
all the remaining oil at this time.
Stop the machine and check the mayonnaise for
taste and consistency. Adjust the seasonings and, if the mayonnaise is very
thick, process in drops of lemon juice or warm water to thin. The mayonnaise
may be used at this point, or you can process in some of the remaining oil
for a thicker sauce.
Transfer the finished mayonnaise to a bowl. If
not using right away, cover with plastic wrap and refrigerate. The sauce
will keep for a good week.
Makes approximately 2 to 2 1/4 cups.
Mayonnaise Variations:
Curry Mayonnaise:
Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.
Chantilly
Mayonnaise:
Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.
Chipotle Mayonnaise: To the finished
mayonnaise, stir in half of a roughly chopped chiipotle pepper in adobe
sauce. Also add 1 teaspoon of the adobo sauce. Taste and add more to your
taste.
Citrus Mayonnaise: Substitute Meyer lemon
juice, lime juice, or blood-orange juice for the lemon juice; the
blood-orange juice will tint the mayonnaise a delicate pink. If you use
blood-orange juice, you could add 1/2 teaspoon of sugar at the beginning of
the recipe.
Fruit
Mayonnaise:
Prepare mayonnaise, then beat in 3 tablespoons each orange juice and
superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg.
For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur.
Serve with fruit salads.
Garlic Mayonnaise (Aļoli):
Prepare mayonnaise. Add 2 teaspoons minced garlic (roasted for an additional
flavor boost) with the first group of ingredients.
Herb Mayonnaise: Add 1/4 cup of roughly
chopped herbs midway through the processing (after the mayonnaise has begun
to thicken but before you have added all the oil).
Mustard Mayonnaise:
Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.
Remoulade Dressing:
Prepare
mayonnaise as directed, then mix in 1 tablespoon each minced capers and
gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon
each minced parsley and fresh chervil. Serve with seafood or use to dress
cold vegetable salads or sliced tomatoes.
Sauce
Nicoise:
Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree
with 2 minced pimientos and 1/2 crushed garlic clove; press through a fine
sieve and blend into mayonnaise.
Russian
Mayonnaise:
Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour
cream, and 1 tablespoon minced fresh dill.
Thousand Island dressing: Prepare mayonnaise. Into 1/2 cup of
mayonnaise, stir in 1 tablespoon of tomato paste or 2 tablespoons of
ketchup, and 1 tablespoon each of finely chopped gherkins, minced scallion
whites and chopped green olives. Season with mustard, lemon juice and black
pepper.
Wasabi or Horseradish Mayonnaise: To the finished
mayonnaise, add 1/2 teaspoon wasabi powder or 2 teaspoons prepared
horseradish (adding more to taste).
Sources:
Julia and Jacques Cooking at Home, by Julia
child and Jacques Pepin, Alfred A. Knopf, New York, 1999.
Food Science, Course FS 532 Lab Manual,
University of Wisconsin, Dept. of Food Science, Updated January 16, 2003.
Sauces: Classical and
Contemporary Sauce Making, by James Peters, Van Nostrand Reinhold, 1991.
Science in the Kitchen, Lesson
4, The American Egg Board,
http://www.aeb.org/teacher/hentohome/lesson_4.htm, an internet web site.
