Tuesday 11 September 2012

Homemade Mayo

Mayonnaise is one of the traditional 5 mother sauces of French cuisine, although a historically contentious issue, one thing is clear, mayo is absolutely delicious! It forms the basis for such famous salad dressings as Caesar and equally delicious as a base for sauces like aioli. Anyway, let’s get to it!

1 large egg, at room temperature (it’s heat is VERY important)
½ tsp. Dijon mustard
2 tsp. lemon juice
1 c. vegetable oil
½ tsp. salt
1) Whip the egg, mustard and salt together at high speed until foamy about 1 min, you want to make sure that these three items are thoroughly mixed and the egg is truly broken up. Caution, if the egg is not well mixed, it will not absorb the oil and the sauce will never emulsify.
2) Keep the mixer running and add a ¼ tsp of oil, whip it for half a minute, repeat this step
3) Gradually increase the oil, adding ½ a tsp every 30 seconds, repeat step twice, it should look foamy at this point and be slightly thickened, repeat the step another 4 times
4) Increase the oil to 1 tsp. ever 30 seconds, repeat step 5 times
5) Gradually drizzle the oil a few drops at a time, leaving 10-20 second intervals with each pour, continue until all oil has slowly been integrated and the mayonnaise has become thick and creamy.

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