Mayonnaise

I’ve been experimenting with various mayonnaise recipes recently, and have come up with a nice basic starting point with few ingredients that doesn’t require any appliances to prepare:

  • 1 egg yolk
  • 1 tbsp lime/lemon juice or vinegar (I like lime, personally)
  • up to 1/2c or so of oil*
  • pinch of salt
  • (optional) 1 tsp of dry mustard or 1.5-2 tsp mustard of your choice

Add the yolk, citrus juice or vinegar, and mustard into a medium-sized mixing bowl and whisk briefly to combine. I like to place my mixing bowl on a damp cloth on the counter so that I don’t have to hold it with my non-whisking hand (important for the next step). Whisking continuously, slowly add the oil (quite slowly at first, then a bit quicker as you go) until the desired consistency is reached. I really like keeping my oil in a standard kitchen plastic squeeze bottle for handiness and ease of dispensing.

The mayonnaise will increase in viscosity as more oil is added, and you can stop at any time when it’s appropriate for your dish! Season with a pinch or so of salt (always to taste), and add any fresh herbs or additional flavours that you feel like!

* Choice of oil is critical to the overall flavour of the mayonnaise. I recommend a very high-quality unrefined, cold-pressed oil such as extra-virgin olive oil (the good stuff, not the 4l jug from Costco), or perhaps something more exotic. As always, Mark Sisson has a great guide for choosing oils from a health perspective.

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