Homemade Mayonnaise
When I read Julia Child’s My Life in France, I was struck but how often she spoke of homemade mayonnaise and her attempts to perfect it for the sauce chapter in Mastering the Art of French Cooking. I was extremely curious, having never made it myself. It’s incredibly easy. She has instructions for making it by hand as well as with the food processor. These days I use the food processor, which takes around 5 minutes. However, I highly recommend trying it once by hand to get an understanding of how egg emulsions work. And there’s something very satisfying about hand crafting a sauce. I find it easier to control the consistency, though it’s messier and more time consuming.
Here’s an easy recipe for the food processor:
Ingredients
- 2 Egg Yolks
- 1 Whole Egg
- 1 1/2 cups of regular olive oil (extra virgin leaves a bitter aftertaste)
- 2 Tbsp lemon juice (vinegar also works but I prefer the citrus)
- Salt & Pepper to taste
Add the egg yolks & whole egg to a food processor and give it a whirl for around 2 minutes. Then add the lemon juice, salt and pepper. Process for another minute. Next, you want to SLOWLY add the olive oil, a teaspoon or so at a time, while blending. I learned a great trick from one of my teachers. Most food processors have a tiny hole in the lid pusher.
If you add the olive oil into the tube, it will hit the mayonnaise at just the right speed. Keep refilling as the oil empties until you’ve used everything. Then give it a taste test for consistency and flavor. Adjust spices as needed, adding more lemon juice or some water if it’s too thick. You can also get creative at this point, adding cayenne, roasted garlic or whatever strikes your fancy!
This will last about 2 weeks in the refrigerator. You’ll never use store bought mayo again!
my dad used to make homemade mayo, you’re right, it is sooooo much better than store bought. i have not attempted to make it.
I just made Julia’s cream puffs, so maybe this is the next recipe to try! I’ve never tried making homemade condiments!
Oh yum, I’ve never made cream puffs. Maybe I’ll try that one next :D
Ha! I just wrote about homemade mayo on my blog – only mine was by hand (culinary school training, I guess). You are right – homemade is so, so much better than store bought and with none of those special preservatives.
Cheers!
At first I always made mayo by hand but my guy goes through it pretty quickly. I just whip it up in the processor now so he can have a quick sandwich. But I always make hollandaise by hand. It’s easier to control the heat and get the flavor balance perfect.
I’ve had homemade mayonaise (only in France – go figure), and it is to die for – I remember we dipped cooked shrimp (aka prawns) in it…….talk about a heavenly taste, OMG!!
Never made any attempts to make it myself, so I guess now is my opportunity!
Try it, it’s easy and you’ll love it. It’s a great base for salad dressing, too. Mix it with some nice champagne or wine vinegar. Mmmmm
Hi,
I remember making ten litres of Ceasar Dressing per day as an apprentice chef – that was 30 yrs ago.
Fresh Anchoves minced, salt – lots of salt, pepper, egg yolks, olives oil, fresh minced garlic ( came in 4L pails – not that that was the amount), dijon mustard, more black pepper…this is not in order.
We use to preform this signature dressing at the Mayfield Hotel…
one of many tasks…
bari – retired chef – http://bit.ly/C2cgZ via @addthis