Homemade Mayonnaise

I remeber reading all about this mayo in her book, My Life in France.

I think it was one of the first recipes that they worked on,and worked on, and worked on . . . to get it just right for the book.

 
REC: Mayonnaise

Mayonnaise

1 egg yolk
1-1/2 tsp. Dijon mustard
Salt & white pepper to taste
3/4 cup + 2 Tbsp. vegetable oil
1-1/2 tsp. white wine vinegar

Whisk the egg yolks until thick and lemon colored; whisk in mustard. Whisk in oil, a drop at a time, until emulsified, until 1/2 cup of oil has been incorporated. Whisk in remaining oil in a slow but steady stream until thick and completely emulsified. Whisk in vinegar 1/4 tsp at a time, salt and pepper to taste. Adjust seasonings to taste. Do not refrigerate. Use immediately. Makes about 1 1/2 cups.

Adapted from: Le Cordon Bleu At Home

 
Steve, I have to ask....

Do you really use distilled white vinegar in this recipe?
Maybe I buy the wrong brand (Heinz), but I find it way too harsh to put into food!
I always sub either rice vinegar or white wine vinegar when s recipe calls for the distilled stuff.
I keep a jug around, but only use for coffee maker cleaning or weed killing!

Besos amigo.

 
I DO use it, Judy. I think the harshness works, especially in this. Also use it to clean . . .

coffee pot, ice maker and other hard-water damaged items. On the other hand, I usually use it whenever I steam artichokes. Found that nothing gives them quite that punch like plain, distilled vinegar. Of course, I've also been known to eat green meat so, what do I know?

Howz by you?

 
Here is Julia's food processor mayonnaise, published later on. In my experience, it's foolproof.

Machine-Made Mayonnaise

From The Way to Cook by Julia Child


For 2-2½ cups

1 "large" egg
2 egg yolks
1 tsp. Dijon mustard
1/2 tsp. salt
2 tsp. freshly squeezed lemon juice and/or wine vinegar
1½ to 2 cups best-quality oil--peanut, olive, or other oil--all one or a mixture (see note below)
Freshly ground white pepper
Mosre mustard, salt, lemon juice and/or vinegar, as needed
Droplets of sour cream, sweet cream, or water--to lighten the finished sauce if it is too stiff

A food processor, fitted with the plastic blade, if possible (see note below)


Place the wholes egg, the yolks, and the teaspoon of mustard in the container of the processor; process 30 seconds with the plastic blade, 15 with the steel blade.

With the machine running, start adding the oil, pouring it in a thin stream of droplets--keep your eye on the stream to be sure it is going in very slowly. Keep the machine always running, and when you see that the sauce has thickened, you may add the oil a little faster. Stop the machine after 1½ cups or so of oil, and check on the sauce: it it seems very thick, add droplets of lemon or vinegar, and taste it for seasoning. (You do not need to use all of the oil; if you'd like a yellower sauce, for instance, 1½ cups may be sufficient.) Continue with the oil if you plan to use all of it.

Taste the sauce carefully for seasoning, briefly processing in more as necessary. If the sauce is too stiff or thick, process in droplets of cream or water.

Notes:

The oil to use: What is the mayonnaise to accompany? Cold lobster or crab, for instance, would want a light oil, neutral in taste, with perhaps just a dribble of olive oil for flavor. A salad strong with garlic and onions, on the other hand, will take, and even need, more pronounced tastes. For an all-purpose suace, as an example, use half to two-thirds peanut oil and the rest virgin olive oil.

Plastic vs. metal blade: The metal blade is so efficient that it often makes too stiff a sauce, and you'll want to thin it out. The shorter dull-edged plastic blade, however, which is a little slower in action gives a more tender result--if you can call a sauce tender!

 
I use white vinegar alot since I can't stand the smell of cider. my Mom told me to use the store

brand vinegars---they are usually milder than Heinz, and I think it's true.

 
Ginger Lemon Mayonnaise

Ginger-Lemon Mayonnaise (Food and Wine) (for fish)
TOTAL TIME: 10 MIN
MAKES 1 CUP
INGREDIENTS
1 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped scallion greens
1 tablespoon black sesame seeds or toasted sesame seeds
2 teaspoons finely grated fresh ginger
Finely grated zest of 1 lemon
2 teaspoons fresh lemon juice
Freshly ground pepper
DIRECTIONS
1. In a medium bowl, combine all of the ingredients.
MAKE AHEAD The mayonnaise can be refrigerated for up to 3 days.

 
Chipotle Mayonnaise

Chipotle mayo

1/3 cup mayonnaise
1 chipotle chile in canned adobo sauce

Place the
mayonnaise and chipotle chile in blender. Cover and blend until nice
and smooth

 
mayo

That sounds awesome. I want to collect some various homemade mayo recipes. I just bought a house and have a garden for the first time since my divorce 6 1/2 years ago. I have fresh smoked chicken from the Captian's new smoker, and I'm thinking this recipe with sage. I want to make smoked chicken salad.

Mayonnaise (approximately ½ cup):

1 yolk from an extra large egg (or 1 large yolk plus a teaspoon of a second)
2 teaspoons lemon juice
¼ teaspoon dry mustard or ½ teaspoon Dijon mustard
¼ cup extra virgin olive oil
¼ cup vegetable oil, such as canola or grape seed oil
Sea salt or kosher salt and freshly ground pepper
2-3 tablespoons coarsely chopped fresh basil (parsley, thyme, tarragon work,
as well, but do not use dried herbs)

 
Black Olive Mayonnaise

Black Olive Mayonnaise

2/3 cup mayonnaise
2 tablespoons black olive paste or tapenade
1/2 teaspoon fresh lemon juice

Stir together all ingredients. Chill, covered, 1 hour for flavors to develop.
Makes about 3/4 cup.

Aj gourm garden spicy veg

 
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