Homemade basic mayonnaise
This isn’t the most healthy hippie mayonnaise (that’ll get posted later though) due to the oil of choice. While processed and depending on the brand, potentially having vegetable oils added to it extra light olive oil is essentially flavorless. That mild flavor is what make this taste not like oil, but citrusy and bright.
If you’re a fan of mayonnaise (or even if you’re not a fan, but are tired of being made fun of) and would like to taste how amazingly rich and bright real homemade fresh mayonnaise can be this is a great recipe to begin with. My wife is usually a “mayo avoider”, but this one even she will eat.
There are better oils to use, but the flavor will not be exactly the same. That’s not to say they’ll taste worse, but just different. Avocado and coconut oils are favorites to experiment with.Many (most?) mayonnaise recipes call for adding mustard. I prefer my mayo without any mustard though. If I also want a mustard flavor in my dish I’d add some separate. It’d be hard to make a blue cheese dressing with mustard flavored mayo.
You can also add herbs, spices, even chopped pickles (if you’re disgusting and like pickles that is) no offence)). You can also get crazy and experiment with using different oils or combinations of oils. Do not use all of any oil that will solidify in the fridge or your mayo will become plastic until it reaches room temperature again. Using mayo as a base you can get into making all sorts of different remoulades and aiolis.
OK, so I personally don’t make my mayo with raw eggs. There’s a need in my house at the time to cook them so I just avoid it at the moment. If you have the right kind of eggs this would be perfectly safe to use a raw egg in this recipe. Raw eggs have higher nutritional content than cooked eggs. There’s a good in depth look at the nutrition information in raw/cooked eggs on this article at www.whfoods.org. I get my eggs from Farmer Goose here locally in Phoenix. To find fresh pastured eggs near you you can use either of these internet resources www.localharvest.org and www.eatwild.com
If you don’t have safer eggs to use and/or just want to avoid them raw altogether you can still make mayo at home by simply tempering the egg. This brings the egg to just hot enough to kill the potential threat, but leaves the eggs still runny and not yet scrambled (have a couple extra eggs available if this is your first attempt at tempering eggs as you may end up with a scrambled egg or two at first.)(have a tortilla ready for breakfast burritos just in case.)
*If you’re going to make this recipe with raw eggs then you MUST have all ingredients at room temperature.
If you’re going to temper your egg as I do then I recommend using a double boiler like this Sauce Pan with Double Boiler. If you do not have one you can improvise with holding a mixing bowl over a pot of hot steaming water on the stove (be careful of the hot stream and your hand holding the bowl)
Put 1/4 Cup olive oil in a food processor and add the tsp of salt. If using the egg raw add it and your acid here as well and skip the next step.
Combine the egg and acid in the double boiler and whisk together until egg is just thickened (there is a fine line here between just thickened and scrambled.) Once thickened remove quickly from double boiler and pour into food processor that already has salt and oil measured into it. Your egg may scramble if this isn’t done quick enough.
Put food processor lid on and mix the oil, salt, acid, and egg together for about 30 seconds.
If you have a Kitchen Aid food processor, or your processor has a pusher that has a small hole on the bottom of the pusher (shown below) this must have been designed to make mayonnaise.
Slowly pour the remaining 1 C olive oil into the top of the pusher and that hole will allow the oil to stream/drip out just slow enough to make mayonnaise. If yours doesn’t have the hole in the pusher then you must pour the slowest steady stream of oil into the processor as it is running as you can (it should take 3-4 minutes). If the stream is too fast the mayo will not emulsify. I don’t believe there is such a thing as too slow.
Once the 1 C of oil is incorporated let food processor run another 5-10 seconds and stop. All done!
Put your mayo in a Wide Mouth Mason Jar 1 pint. If you typically go through your mayo quickly then just let chill in the fridge and enjoy.
You can also try adding in some whey to increase it’s fridge life (especially if you don’t have the vacuum sealer). The good bacteria in the whey will fight off the bad bacteria that would cause the mayo to spoil. I’ve heard you can also lacto-ferment the mayo by adding the whey and leaving it out on the counter for several hours resulting in a probiotic enzyme rich mayo.