Champagne Mayonnaise Recipe
Mayo, Schmayo . . . How Different Can It Be?
The first thing to know is that a good mayonnaise recipe has vinegar in it. You can use a regular, white distilled vinegar, or you can amp up your mayonnaise with a flavored vinegar, such as a champagne or pinot noir vinegar. If those are a little too adventurous for you (you may have a 15-year-old in your house!), you can use a plain white wine vinegar – either way you choose, you will dress up the mundane in no time!
When I was growing up, my mom got her first blender and she began blending everything in sight! I remember it well; it was a Waring blender, and it was a real workhorse. Once Mom made homemade mayonnaise, she was hooked. I, of course, would not touch it with a 10-foot pole. My refined palate at age fifteen was non-existent, and I refused to put ‘real mayonnaise’ in my mouth – I was a Miracle Whip kind of gal! (Yum . . . Miracle Whip on a bologna sandwich is still one of my faves!)
It was not until I was in my twenties that I decided I had to grow up, so I started blending my own mayonnaise concoctions. I realized that by making my own, I could create an egg salad or chicken salad sandwich with a flair and style that it did not have before. When I owned my catering company, I made all of my own mayonnaise with different flavors, and clients often wondered why my salads and salad dressings tasted so fresh. No big secret – it was the mayo!
Recipe, comments, and photos by L. A. O’Neil.
Check out more Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
- IMPORTANT: All the ingredients must be at room temperature. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.
Place eggs, mustard, vinegar, and salt into your blender, and blend for about 10 seconds until creamy.
With the blender running, add the oil very slowly in a thin stream to start the emulsion process. The mayonnaise will begin to emulsify (get thick). Keep slowly adding the oil until it is the consistency you want. You may find that you will use a little less oil, depending on your personal taste.
As the mayonnaise begins to thicken, turn off the blender, and scrape down the sides and bottom of the blender by the blades. Turn back on, and slowly add additional oil, if needed.
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.
* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.
** 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 pur
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