When I started looking at food seriously and wanted to see how I could impact our diet the first thing I decided was to cut back, if not out all together, commercially prepared foods. Chemicals and preservatives have corrupted our food and it’s time as home cooks we take back that power and it starts with mayonnaise.
This creamy silky sauce is the foundation to many wonderful things. It is used in many types of sauce, dressings, and dips. Best of all is simply on a sandwich. Here’s the secret. If you have a stand mixer with a whisk attachment it’s maybe the simplest thing you can make and it only takes minutes.
I have no idea what’s in store bought mayonnaise. I do know though it’s not a couple of basic ingredients whipped together to make this condiment. Mayonnaise scares a lot of people. Thanks to Heston Blumenthal I took on this challenge and have never looked back.
First there’s the fact that there are raw eggs in it. EEK! Say it isn’t so! OK, if you have an egg allergy this isn’t for you. If you have a medical reason you can’t eat raw eggs then this isn’t for you. However, if you just are being a bit squeamish about raw eggs don’t be. This is worth it trust me. Secondly, emulsifying can seem like a skill only a experienced chef can preform. Here’s the thing… can you pour slowly? That’s all there is to it.
The thing is to think of this more as a science project than cooking. Heck, if you have kids this is a fantastic recipe to do with them to show them what emulsification does!
OK, so now it’s time to try this out. What you’ll need is:
- 3 Egg Yolks
- 35 grams of Dijon Mustard
- 350 grams Grapeseed Oil or any neutral flavored oil
- 35 grams White Wine Vinegar
- A pinch of Salt
- A pinch of Cayenne Pepper
(Prepare all of your ingredients before you start)
In the bowl of your mixer fitted with the whisk attachment add the egg yolks and the mustard. Whisk until fully combined. (Separating egg yolks can seem intimidating. It really just takes a little patience and practice.)
Now with the mixer running on medium slowly drizzle in the oil. At the beginning a very small thin stream. Once you see the yolks lighten and begin to thicken you can pour slowly to a medium stream. Once all of the oil is added it’s going to look VERY thick. Let it run for another 30 seconds to a minute then on medium speed add all of the vinegar at once. This will loosen it up and “set” the emulsification. Then add a pinch of salt and a pinch of cayenne pepper.
Presto you have mayonnaise!
Put this in an airtight container. I love Le Parfait French Hermetic Glass Terrines or KORKEN at IKEA. With the airtight seal and the hinged lid I have been able to keep my mayonnaise fresh and useable for months in my fridge. The jar I just emptied was made in August!
Now, armed with homemade mayonnaise you can make all sorts of new and delicious dips, dressings, and more. Best of all you don’t have to fell nearly as guilty eating it as it gives you the option of what types of oil you use and there are no chemicals or preservatives in it. Just remember when choosing an oil you can choose any oil you’d like but the quality and flavor of the oil will show in the final product. For me, I use La Tourangelle Grapeseed Oil.