How to Make Homemade Mayo
February 16, 2012
•Le Cordon Bleu
•Boston
• 0 Comments
How to Make Homemade Mayo
Graduates of culinary universities around the world know the secrets of making delicious homemade mayonnaise. If you already like mayonnaise, then you will love homemade mayonnaise. If you don’t like mayonnaise, then you will love homemade mayonnaise. Yes! It’s that good. And it’s easier than you think, too.
You’re probably wondering why, if it’s so good and easy, doesn’t everyone serve it instead of the stuff from the jar? The short answer is that they just don’t think of it as an option, especially when there is probably already a jar of the commercial stuff in the fridge.
But if you are considering a career in the culinary industry or just want to elevate your home cooking skills, homemade sauces and dressings are absolutely necessary.
Emulsify Me
To learn how to make homemade mayo, it helps to know what it is, and that’s an emulsion. An emulsion is a mixture of two or more liquids that does not separate into its component parts. Other examples include vinaigrettes, hollandaise sauce, and milk. The key to stability is an emulsifier, which holds the two liquids together. In the case of mayo it is egg yolk.
Steps to Delicious Homemade Mayonnaise
The basic ingredients of mayonnaise are oil, vinegar or lemon juice, and egg yolk. They form the base emulsion that can hold other ingredients like basil, garlic, or chipotle peppers. The key is mixing the correct amounts at the correct speed for the correct amount of time. Don’t worry; it only sounds complicated. A culinary education is not required.
Now, let’s make some mayo. Before we begin, make sure all ingredients are at room temperature.
Ingredients:
- 3 egg yolks (for safety reasons, use pasteurized eggs)
- 1 pint vegetable oil
- 1 Tbsp plus 2 tsp white wine vinegar
- 2-3 tsp lemon juice
- 1 tsp Kosher salt, or to taste
- Pinch cayenne pepper (optional)
Preparation:
- Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten
- Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so
- Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time
- When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise
- When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick
- Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.
- Store unused portion in the refrigerator, where it should keep for a day or two
After you have created your emulsion, you can add any additional flavors to your mayo. Try basil, garlic, wasabi, chipotle, roasted red pepper, or anything else that strikes the imagination.
Once you’ve tried homemade mayo, you literally will not want to go back to the stuff in the jar.
This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.
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