In D.I.Y. Pantry, we take a closer look at some of our favorite pantry staples and then we make them using handcrafted recipes — tweaking them here and there to get the final recipe to be just what we crave.
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Today, we're talking mayonnaise. There are some very passionate thoughts on mayonnaise in our house. My husband loathes the stuff so much I have to refer to it using code so he never has to use the word mayonnaise but I LOVE it so our fridge is always well stocked.
It's not always stocked with the homemade variety but recently I was reminded of how satisfying it is to make your own. Most store-bought mayo's tend to be very sweet. I prefer a mayonnaise to tend towards the bright, acidic side of things rather than the sweet. In fact my version has no sugar. If you like a bit of sweetness feel free to add some to yours.
In a twist of mayo fate I received one of the best educations on the subject the day before I set out to find my perfect mayonnaise. I was teaching a class and the sous chef had made his own mayonnaise in preparation for my class. The mayonnaise was spiked with malt vinegar, as I had instructed him, and would be served alongside homemade french fries.
He had me taste the mayonnaise to make sure I approved before it was served to the class. It immediately passed my test and went on to take a mayo hater and turn her into a fan. We brought him out to the class to talk about his mayonnaise because everyone had been asking.
His secret - use the whole egg!
This was a revelation to me. I had only ever heard of recipes that called for an egg yolk.
So the next day I experimented making both the whole egg and egg yolk varieties.
I started with the whole egg recipe and got the creamiest, tangiest, best mayonnaise I've ever made. Without much need, because I had achieved mayo perfection I went ahead and tried making the egg yolk recipe just to compare but it never even turned to mayo. It broke and I fixed it but streaming the broken mayo slowly into a fresh whole egg. So needless to say, I'm a whole egg convert.
The result is a white, creamy and practically fluffy mayonnaise. I also added just a touch of garlic, a good bit of dijon, lemon juice and vinegar so it was bright, not sweet and had just the slightest bite from the garlic. Just how I like it.
I made my mayonnaise in a Vitamix blender but you could do it by hand - although that takes FOREVER - or you could use a food processor. Whichever route you choose be sure to drizzle in the oil very slowly and steadily as you build the emulsion.
Makes about 2 cups
- 1 whole egg at room temperature
- 2 teaspoons dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 1 1/2 cups peanut or other vegetable oil
- 1/4 - 1/2 teaspoon kosher salt
1. Blend egg, mustard, vinegar & lemon together.
2. With the motor still running, add the oil a few drops at a time, then build up to a thin stream and then a slightly more steady stream until most of the oil is incorporated.
3. Add salt then taste and adjust seasoning. If you like a bit of sweetness you can add a pinch of sugar.
4. Cover and refrigerate. Mayonnaise will keep for up to two weeks in the refrigerator.