Continuing on our prior weeks’ discussion about egg salad, last week’s recipe was a brief lesson on the way to properly boil a farm fresh egg. In the spirit of building the perfect egg salad, this week I’m offering a primer on homemade mayo, another egg mystery that, once solved, can quite possibly unlock the key to endless happiness…Check back in two weeks for yet another egg-stallment!
Mayonnaise
For years I never attempted to make my own mayonnaise, as I assumed it required the culinary skills equivalent of a master alchemist. Little did I realize that I held the quintessential ingredient in my hands daily…fresh, pasture-raised eggs. And with good quality eggs, real mayonnaise is, truly, ambrosia. Follow these directions exactly, and your mayonnaise will be consistently perfect and unbelievably delicious. You will quickly swear off the jarred alternative from the grocery store, I promise!
Makes 1 cup
1 egg yolk
1 teaspoon mustard
1 teaspoon fine salt
½ teaspoon ground black pepper
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 cup olive oil or sunflower oil
Place the egg yolk in a shallow bowl and whisk until it lightens to a lovely lemon yellow. Whisk in the mustard, salt, pepper, vinegar and lemon juice.
And now for the magical part: You must drizzle the oil into the egg mixture extremely slowly, whisking it all the while. To be exact on just how slow, set a timer for four minutes. During that 4-minute period, you should whisk in no more than ¼ cup of the oil. After that initial period you can drizzle in the remaining ¾ cup a bit faster (about two or three times that initial rate), whisking steadily the entire time. Use immediately or store covered in the refrigerator for up to two days.
Most food processors have a small hole in the pusher for the feed tube. That hole is there to help you make mayonnaise. Just keep filling the cup of the pusher to have a tool that automatically drizzle the oil for you. If your pusher doesn’t have a hole you can make one using a 1/8″ drill bit.
Yes, I’ve used that before, but with mixed results. I must admit that I find that I have the most consistent results using a hand whisk. But when the food processor drizzle technique works, it’s heaven!
I know that you’re supposed to drizzle it in. I never do. I use the food processor and pour the oil in. If I’m making a dressing–such as for cole slaw–I’ll usually pulverize an onion and some garlic first, then add whatever spices I plan to incorporate, then the egg and vinegar or lemon. It works for me.