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Friday Night
Aug. 1st, 2014 11:36 pmMayonnaise
1 egg yolk
Dash of salt
Dash of pepper
1 tsp mustard (Dijon or Düsseldorf)
1 tsp vinegar or lemon juice (we used lemon juice)
1 cup peanut, vegetable, or olive oil (we used canola oil)
Place the yolk in a mixing bowl and add salt and pepper to taste, mustard, and vinegar (or lemon juice). Beat vigorously with a wire whisk or an electric mixer.
Start adding the oil gradually, beating continuously with the whisk or electric mixer. Continue beating and adding oil until all the oil is used. If the mayo is not to be used immediately, beat in a tablespoon of water. This will help stabilize the mayo and slow its turning when stored in the fridge.
~ from The New York Times: More 60-Minute Gourmet, by Pierre Franey, with my notes
We made this the other night to use with chicken salad, and it was delicious. And it's not hard to make! It's easy to separate an egg -- you're allowed to use your fingers if you want (wash your hands, before and after). And whisking is easy -- just keep the whisk moving. Or use a handheld electric mixer! Or a standing mixer! If you want more lemon, you are totally allowed to add a little more! Keep drizzling the oil in while you're mixing, and you're good to go. Drizzle, mix. Drizzle, mix. Don't be afraid if the mayo doesn't look like much when you start -- it will thicken up and assume a pale gold color. It won't look like Hellmann's or Miracle Whip -- IT WILL BE BETTER. Use this bad boy on sandwiches, in tuna salad, in chicken salad, on chicken with bread crumbs (or panko! EVEN BETTER) for oven-fried chicken. Use it wherever you'd use store-bought mayo!
:D
Also! Three obligatory warnings about using uncooked eggs, one from the Incredible Egg Organization (i.e., the Egg Council), one from the CDC, and one from ABC Australia.
1 egg yolk
Dash of salt
Dash of pepper
1 tsp mustard (Dijon or Düsseldorf)
1 tsp vinegar or lemon juice (we used lemon juice)
1 cup peanut, vegetable, or olive oil (we used canola oil)
Place the yolk in a mixing bowl and add salt and pepper to taste, mustard, and vinegar (or lemon juice). Beat vigorously with a wire whisk or an electric mixer.
Start adding the oil gradually, beating continuously with the whisk or electric mixer. Continue beating and adding oil until all the oil is used. If the mayo is not to be used immediately, beat in a tablespoon of water. This will help stabilize the mayo and slow its turning when stored in the fridge.
~ from The New York Times: More 60-Minute Gourmet, by Pierre Franey, with my notes
We made this the other night to use with chicken salad, and it was delicious. And it's not hard to make! It's easy to separate an egg -- you're allowed to use your fingers if you want (wash your hands, before and after). And whisking is easy -- just keep the whisk moving. Or use a handheld electric mixer! Or a standing mixer! If you want more lemon, you are totally allowed to add a little more! Keep drizzling the oil in while you're mixing, and you're good to go. Drizzle, mix. Drizzle, mix. Don't be afraid if the mayo doesn't look like much when you start -- it will thicken up and assume a pale gold color. It won't look like Hellmann's or Miracle Whip -- IT WILL BE BETTER. Use this bad boy on sandwiches, in tuna salad, in chicken salad, on chicken with bread crumbs (or panko! EVEN BETTER) for oven-fried chicken. Use it wherever you'd use store-bought mayo!
:D
Also! Three obligatory warnings about using uncooked eggs, one from the Incredible Egg Organization (i.e., the Egg Council), one from the CDC, and one from ABC Australia.