I make my own mayonnaise twice a week. Sometimes I put lime or lemon juice and garlic, mustard (crushed seed, powder or mixture of both), basil, green onions, ground cumin, mint, ginger, soy sauce, wasabi paste, Worcestershire sauce, or some other combination of unique flavors in with it.
Paul’s 7-minute Real Mayonnaise
Most often I make and use a basic fresh base mayonnaise and add the additives once I have made the mayonnaise. Here is my 7-minute base real-mayonnaise recipe.
I use a mixing bowl and a whisk.
- 1 egg yolk
- 1 cup of neutral oil (canola, peanut, etc)
- Pinch of salt
- Teaspoon of vinegar
- Bit of freshly ground pepper
· I yoke the egg first.
o I crack the egg on a flat surface so I don’t get any shell in my egg and pour the egg yolk back and forth from each half of the broken egg shell. This will remove the whites and I plop the egg yolk in my bowl. Some recipes say to use the egg yolk at room temperature but I live in Bangkok and its warm here and I’ve never had a problem with the fridge temperature yolk.
· I add the salt, pour in the vinegar and whisk it up in a bowl for 30 seconds.
o The yolk looks mostly watery and bubbly.
· I add the oil very slowly.
o Usually a drop or two or pour a very thin line of oil into the bowl while whisking. I have a difficult doing this as I am pouring the oil in so I just prop my bowl on a towel so it is not horizontal (the mixture goes to a ‘corner’ rim of the bottom of the mixing bowl) and whisk north-south instead of circularly. It makes the whisking easier on my arm and faster.
o I add the oil very slowly at first until the mixture begins to emulsify and get thick and then I begin to put the oil in a bit faster. To give you an idea of how fast I add it, to put the one cup of oil into the mixture takes at least 5 minutes and the first few minutes uses a very slow, small amount of oil.
Mayonnaise (Photo credit: Photo Monkey)
That’s basically it, I grind some pepper in the yolk at first but you don’t have to. I use black peppercorns, it leaves black specks and I like them but if you don’t just use white pepper.
This is easy, it’s a basic real-mayonnaise and it tastes great. If you try it please leave a comment and let me know what you think.
Published in: Cooking