Making vs Buying: Mayonnaise
A great lesson I learned in culinary school is that making always costs less than buying — 9 times out of 10 at least. That being said, making is not so much about cost saving as it is about freshness, taste and quality control for me. Wouldn’t you rather enjoy some food you knew was prepared with fresh ingredients, no preservatives and no chemicals? I know I would and for me, mayonnaise has become one of those products I would much rather make at home than consume from a jar.
It’s very simple and fast to execute. So, why not make a small batch every time I need some? Below is a basic recipe that even your kitchen-averse friend can execute with no fuss.
Ingredients
1 egg yolk (using fresh grade A eggs is very important)
1/2 tablespoon of Dijon Mustard
1/2 cup of oil
1 tablespoon of vinegar or lemon/lime juice
Salt and freshly ground pepper to taste
This recipe can be done with a hand whisk, but I would recommend that beginner cooks use an electric whisk or a food processor.
Bring all ingredients to room temperature. Combine the yolk, mustard and vinegar in a bowl, and whisk for 30 seconds.
Incorporate the oil drop by drop, whisking continuously until each drop in fully incorporated and an emulsion starts to form. This step is very critical. Before adding another drop, you have to make sure the previous one has been fully absorbed. Below is what an emulsion looks like.
Once an emulsion is formed, add the rest of the oil in a thin, steady stream.
Season to taste et voila! Your mayonnaise is ready.
This basic recipe will keep in the fridge for about 4-5 days and can be used as a base for many other sauces like:
- Tarragon mayonnaise – great with poached chicken
- Wasabi mayonnaise – great on grilled tuna sandwiches
- Tartar sauce – great with fried fish and seafood
- Salsa brava – great with fried potatoes
Use your imagination and let me know what you come up with.
Bon Appetit!
By Thrifty Gourmet on April 1, 2009 | 0
Comments
Leave a Comment
