Many gourmets feel that hand made mayonnaise is far superior in taste and consistency to commercial products, and so will you! It only takes 5-10 minutes to whip up a batch of mayo for that special recipe or even just for that deli meat sandwich. Use flavored vinegar & oils, spices or herbs to make all kinds of spreads and dips. Understanding how mayonnaise works will help you create your own batch. Read the Mayo Making Facts Section.
Makes about 1 cup of light, creamy Mayo.
1 Egg Yolk+1 Whole Egg
-must be at room temp
-see Coddled Eggs below
-freshest eggs possible
1 cup light Oil (can be flavored)
-1/2 c Bertolli Extra Light Olive Oil
-1/2 c Canola Oil
1-2 tsp Lemon
-or cider vinegar
-or white wine vinegar
-or white wine vinegar
-or flavored vinegar
-or 1 tsp ea vin/lemon
-or 1 tsp ea vin/lemon
1 tsp salt
1 tsp sugar
1 tsp white pepper
1 tsp water
1 tsp Dijon Mustard
-or reg mustard
Add other seasonings at the end of the process.
*citrus zests
*chile sauce
*herbs
*capers and olives
*Tabasco sauce
*Tabasco sauce
*Aioli is a garlic-flavored mayonnaise, a chef favorite.
Flavored Oils:
*safflower
*canola
*olive oil
*grapeseed
*peanut oil
*coconut
*bacon grease w/oil & paprika
Infused Oils:
Use infused herbal oils to preserve smooth texture
Refrigerate for 4-7 days. This is my own recipe conversion to make a smaller amount due to lack of storage time, compared to commercial mayonnaise. The standard recipe conversion is 1 yolk to 3/4 cup oil. My recipe above is 2 yolks(w/1 white) to 1 cup oil and the consistency turned out great.
DIRECTIONS
Blender Method:
Add all ingredients except the oil. Blend on low for 20 seconds. Slowly add a small amount of oil while blending. Then add the rest in small portions in between short intervals. Mayonnaise should be thick and creamy and ready to use. Small blenders work best for small recipes.
Stick Blender Method:
Most say that this is a fool proof method appliance. In a small jar, add the eggs and then the rest of the ingredients. Place the blender wand ontop of the yolk in the bottom of the jar. Without moving the wand, blend until nearly all the oil is mixed. Then start pulling the wand up to thoroughly mix the rest.
Hand Whisking:
It sounds like this is a tedious and time consuming method, but I figured I'd go ahead and add it. This is a preferred method for a small amount of mayo, with one yolk and no more than one cup of oil.
1)Beat the yolk. 2) Add few drops of lemon or vinegar. 3) Add one drop of oil while briskly whisking. 4) Now slowly drizzle oil while continuing to whisk. 5) As the emulsion begins to form, a small stream of oil can be added. Never stop whisking until you reach the desired consistency. Step by step visual instructions can be seen at:
http://culinaryarts.about.com/od/saladdressings/ss/mayonnaise.htm
A tip from a culinary school is to add a teaspoon of water to the yolks before dripping in the oil. This helps create a stronger, more stable emulsion by diluting the yolks. Liquids like vinegar does the same thing, but too much is too much. A professional chef and whisk up a batch of mayo in just under one minute. From what I've read, don't expect to come even close to that time record at home! Practice makes perfect though. See Mayo Making Facts for help information.
1)Beat the yolk. 2) Add few drops of lemon or vinegar. 3) Add one drop of oil while briskly whisking. 4) Now slowly drizzle oil while continuing to whisk. 5) As the emulsion begins to form, a small stream of oil can be added. Never stop whisking until you reach the desired consistency. Step by step visual instructions can be seen at:
http://culinaryarts.about.com/od/saladdressings/ss/mayonnaise.htm
A tip from a culinary school is to add a teaspoon of water to the yolks before dripping in the oil. This helps create a stronger, more stable emulsion by diluting the yolks. Liquids like vinegar does the same thing, but too much is too much. A professional chef and whisk up a batch of mayo in just under one minute. From what I've read, don't expect to come even close to that time record at home! Practice makes perfect though. See Mayo Making Facts for help information.
Mayo Making Facts
Mayonnaise is an emulsion, which is a mixture of two liquids that normally can't be combined, like combining oil and water. Emulsifying is done by slowly adding one ingredient to another while rapidly mixing. This disperses the oil and suspends it in the egg, thus the importance of the yolk. Another example of an emulsion sauce is hollandaise, which combines butter, egg yolks and lemon juice. Mustard can also help create and hold an emulsion and is why many mayonnaise recipes call for it, aside from the added flavor. The acid in the vinegar or lemon juice helps to stabalize the emulision by letting the egg yolks absorb more fat.
The the two liquids would quickly separate again if an emulsifier were not added, which serves as a stabilizer. The yolk of an egg is one food that contains lectin, a fat emulsifier that suspends tiny droplets of oil creating a thick and satiny mayonnaise.
Broken Mayo:
When your efforts fail, the mayo is broke, meaning the oil and egg has separated. This will be evident when it takes on the appearance of a thin, oily puddle.
Adding oil too quickly or insufficient, rapid whisking will keep the two liquids from combining (emulsifying). This is why you add a tiny amount of oil at first to start up the emulsifing process. As the sauce begins to thicken, oil can then be added at a faster pace. Seasonings are whisked in after all of the oil has been added. Blenders, mixers and food processors make it much easier and faster than hand whisking and presents a much higher success rate.
Overbeating, along with overheating, can make the molecules come unglued. Adding a bit of water helps overheating in a blender.
Make sure the oil is at the same temperature as the egg.
Commercial Mayonnaise:
Quote from www.recipes.howstuffworks.com: "Commercial mayonnaise, which will last up to six months in the refrigerator, contain (by U.S. law) at least 65-percent oil by weight (except reduced-fat and fat-free mayonnaises). The standard of identity law also requires that all commercial "real mayonnaise" use only egg as an emulsifier. Reduced fat mayonnaise, which isn't considered real mayonnaise, usually contains modified food starch, cellulose gel and other thickeners and emulsifiers."
Mayo History Facts:
Quote from www.recipes.howstuffworks.com: "Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce 'Mahonnaise' in honor of the Duc's victory."
The Great Egg Debate
Raw Egg Warning:
This recipe uses raw eggs so all the associated warnings apply. According to an article in the New York Times that references the Centers for Disease Control and Prevention, there is a slight chance salmonella infections thus its recommended to use pasteurized eggs for raw egg recipes (as commercial makers like Empire Mayonnaise does). There is a range of egg contamination and each person's sensitivity may vary. Use your own digression.
"Safe" Coddled Eggs:
Coddled means to gently and lightly cook the egg in water at just below the boiling point. This process makes the eggs perfectly safe to eat even though they are still a very soft and runny consistency. A poached egg is a good example. It sounds to me a lot like a home version of the pasteurization process, heating to a high temperature and then swiftly cooling, which slows spoilage caused by microbial growth in dairy products. The following is a quick quide or read the full article with visual instructions at http://www.afamilyfeast.com/how-to-coddle-an-egg/.
Steps for Coddled Eggs:
1) Bring eggs in shell to room temp (30 min)
2) Boil water
3) Prepare ice bath
4) Place ea egg in a separate cup
5) Pour hot water over the eggs
6) Let sit for exactly 1 minute
7) Plunge eggs into ice water
8) Let sit for 2 minutes
COOKING WITH MAYONNAISE
Add herbs, spices or flavorings
for dips, spreads, tarter sauce,
creamy salad dressings
and marinades
EMERIL'S MAYO TARTER SAUCE:creamy salad dressings
and marinades
Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in a slow steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Source: http://www.foodnetwork.com
1 large egg
1 Tbsp minced garlic
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley leaves
2 Tbsp chopped green onions or scallions (green part only)
2 tsp drained sweet pickle relish
1 cup vegetable oil
1/4 tsp cayenne
1 Tbsp Creole or whole-grain mustard
Source: New York Times...
MAYO-MARINATED STEAKS OR LAMB CHOPS:
Marinate steak or lamb chops in chipotle, olive or bacon mayonnaise for at least 3 hours, or in the fridge overnight. Grill and serve with more sauce on the side. Alternatively, grill steak or lamb naked and serve with a dollop of mayonnaise on top (it will melt and turn into a piquant sauce, like a compound butter but lighter).
ROSEMARY CHICKEN:
Swab a chicken with rosemary black-pepper mayonnaise and roast or grill. This works especially well with beer-can chicken on the grill.
Swab a chicken with rosemary black-pepper mayonnaise and roast or grill. This works especially well with beer-can chicken on the grill.
BROILED OR GRILLED FISH WITH AIOLI:
Coat fish steaks or fillets with a thin layer of aioli or rouille and grill or broil until golden. Serve with more sauce on the side. Mayonnaise encourages browning and helps keep fish moist.
PASTA SALAD CARBONARA:
Boil your favorite chunky pasta (fusilli, penne, etc.) and dress with bacon mayonnaise while still warm. Serve topped with Parmesan curls and lemon wedges. This is nice warm or at room temperature, on a bed of ripe tomatoes.
CREAMY LINGUINE WITH OLIVES, HERBS AND BREAD CRUMBS:
Top hot cooked linguine or spaghetti with olive mayonnaise and chopped fresh basil or chives. Garnish with homemade bread crumbs toasted in olive oil and more olives. Serve hot or warm.
SUGAR SNAP PEAS WITH WALNUT MAYO:
Steam or quickly blanch trimmed sugar snap peas; they should be crisp-tender. Drain and plunge into ice water to stop the cooking. Drain again and pat dry. Serve with walnut mayo for dipping.
CASHEW SWEET POTATOES:
Mix mayo with soft cubed sweet potatoes, crunchy cashews and cilantro
Egg White Facial Mask
A tip from www.crunchybetty.com: Instead of throwing away the egg whites, make a firming face mask...
"Spread the egg whites (and you can even add a little lemon juice to them if you want) on your clean face in a thin layer. Leave this on for 15 minutes, or until the whites have dried completely. You might want to lay down for this, as it will dry and tighten your face in the direction gravity pulls it. Rinse well, scrubbing lightly with a washcloth. Enjoy your firmed face and tighter pores!"
"Spread the egg whites (and you can even add a little lemon juice to them if you want) on your clean face in a thin layer. Leave this on for 15 minutes, or until the whites have dried completely. You might want to lay down for this, as it will dry and tighten your face in the direction gravity pulls it. Rinse well, scrubbing lightly with a washcloth. Enjoy your firmed face and tighter pores!"
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