Mayonnaise

Are you busy?  Like, do you have 15 minutes to spare?  And a single solitary egg, oil, lemon juice, mustard and salt? By the way, I may judge you just a little if you don’t have those things – I mean, it’s like condiments and an egg. See the reason I’m asking is, those things correctly combined turn into a mayonnaise that is so totally beyond the sum of it’s (paltry) parts. I mean beyond, people.  It’s like this luscious, tangy dream of a mayonnaise.  And it literally took me less than 15 minutes to make.  Am I convincing you yet?  You should be running home to do this right now.  Running, I say.

So, Emily, it’s just mayonnaise, you say.  What’s the big deal?  Well, mayonnaise from a jar is pretty good right?  I mean it dresses up our sandwiches and chicken/egg/potato salads.  It makes deviled eggs worth eating, and if you really want to get crazy with it, you can add some to chocolate cake to make it really moist and awesome (I can’t speak for that, I’ve just been told it’s the best secret ingredient ever).  But compared to this mayo it’s just this dull, flavorless, boring thing.  It’s tangy and smooth, with just the tiniest mustardy hint, and it is going to make your next sandwich jump for joy. Side note: a jumping sandwich would be fairly awesome, yes?

I’m aware that that is a fairly boring photo, but I mean, there’s only so much you can do to make a bowl of mayo look enticing.  All you need to know is that it is possibly the best thing to come out of my kitchen all year.  Are you running yet?

Mayonnaise

1 large egg yolk

2 tsp lemon juice

1 tsp Dijon mustard

1/4 tsp kosher salt

1 tsp cold water

3/4 cup neutral tasting oil such as canola or safflower*

Preparation

In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble (a drop or two at a time) in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.

Makes 1 cup.

*A note on the oil.  I used Canola oil, and at first I was worried that I could taste it in the mayo – but after it chilled in the fridge for a while, I couldn’t detect any flavor from it at all. I think next time I may try half EVOO and half canola to see how that is.  Let me know how yours turns out!

 

 

Update 01.26.2013:

I made a new batch of this mayo using EVOO, and it turned out great.  You can definitely taste the olive oil, but it’s not overpowering and I quite like it.  If you prefer the more traditional mayo taste I’d stick with canola or another neutral oil, though.

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2 thoughts on “Mayonnaise

  1. Oh my word, you read my mind. I’ve been needed a recipe for mayonnaise because we rarely (/never) use it but I’ve been wanting to bake with it without buying a whole jar and wasting it all. Plus, if all goes as planned and I do find myself using it more often, I can just make it as needed. Thanks for this!

  2. I’m so glad you find this helpful! Let me know how it turns out if you make it…my email address is on my About page. I pretty much just use mayo in baking and on sandwiches and such, so I’ve been trying to use up the last jar I bought so I can continue making my own…I did find this article that explains a really good way to extend the shelf life of homemade condiments. You may want to check it out if you make some. I plan to try it on my next batch.

    http://www.eatingrules.com/2012/10/fermenting-condiments-with-whey/

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