Monday, December 1, 2008

Mayonaise

No not Richard Gere's nickname in Officer and a Gentlemen.
But home made, good for you fat, delicious tasting old fashioned MAYONAISE!

My mayo is made with EVOO, so the flavor is more of a classic french mayo with the accompanying yellow color.(It's a stronger flavor then if it would be made with vegetable oil.)
So here we go:
2 egg yolks, 1/4 teaspoon of salt (you can leave it out) 1/2 tbsp. of dijon mustard, 1 tbsp of lemon juice and 1 1/2 cup of extra virgin olive oil.
Combine all the ingredients with the exception of the oil in a mixing bowl. You can use a whisk, but I use a simple hand blender. (side tip, appliances like these can be picked up at Goodwill stores very cheaply) Once mixed together, gently.....very gently drizzle the olive oil while mixing.
Take breaks from adding the evoo every so often so that everything can really emulsify.
When all the oil is added keep mixing for an extra minute or so to get it to your desired consistency.
Of course you could add a little bit of pressed garlic in the beginning and make a nice aioli.
Try it sometime. It is so delicious!
Have a great week!!!

9 comments:

Son of Grok said...

I still buy my mayo like a slacker. I need to make my own. I am just always so afraid that if I make it, it is going to be icky. It seems easy enough though, maybe Ill give it a shot.

The SoG

sarena said...

I either make my own or dont use it (which is more common). ALthough my fam will use...gasp...Hellmans or some European stuff my husband adores in a tube like toothpaste! GROSS

Marc said...

SOG,

If you like mayo, you owe it to yourself to make some.
I made some turkey salad this morning with cucumbers tomato and scallions and the mayo. YUM.

Sarena,
Hellman's it all natural ;-)
Let me guess on the tube kind...
is it called TOMMY?
I used ot eat that stuff too.
It is good ;-) I'm with your hubby on this one

sarena said...

Ye it is Thommy original!! He loves it and my kids too. Whoever, fm or friends, goes to Switzerland knows to bring him some! Now my daughter says they have it at her local market in Jerusalem too!!

Son of Grok said...

Yeah yeah. I am sold. Ill make some as soon as I run out of my kraft real mayo. I alternate making egg salad one week to tuna salad the next then back to egg. Good mayo is a must. Your rescipe seems simple enough that I can't say no!

The SoG

Marc said...

SOG,

Cool! Let me know how you made out.

Marc

foodrenegade.com said...

I use apple cider vinegar instead of lemon juice, and split the oil between olive and coconut b/c otherwise the olive oil taste is just too overpowering for me. When I have fresh whey on hand, I add that and let the mayo lacto-ferment on my counter for a day or so. It helps everything thicken up, increases the nutrient content, and helps the mayo last longer. All that said, just about anything you make at home will be an improvement over anything store bought, so I'm glad you posted this!

3D said...

how long is your mayo good for

Marc said...

Foodrenegade,
Sorry, I never saw this comment come in ;-(
I will try your version.
Good stuff. I'll try to get my fight back post out this thursday.

3D,
It will keep at least 2 weeks.
You might have to give it a stir if you haven't touched it in a week.
Thanks for stopping by and leaving a comment!!!!

Marc