The Accidental Locavore never buys mayonnaise anymore because it’s so easy to make, and once you’ve had homemade mayo, you’re spoiled for life. The only downside (if there could possibly be one) is that, like ice cream, you learn exactly what’s in it. As Kerry, chef from one of my favorite restaurants, Cafe Miranda would say it’s an extremely efficient fat delivery system…but yummy!
My dad taught me a long time ago how to make mayo, so here is his no-fail mayo:
In the bowl of a food processor (blender, or stick blender will work) put:
- 1 egg yolk (at room temperature)
- 1 TBSP lemon juice (or vinegar of your choosing)
- 1 TBSP olive oil
- 1 TBSP mustard (Dijon)
- (optional: 1 small clove of garlic, herbs like tarragon etc.)
- Salt to taste
Process a few times until well mixed. With the motor running, very slowly pour in about a cup of oil. My father uses ¼ cup olive oil and the rest canola, I use a light olive oil (basic cooking olive oil, not the good stuff). As you keep pouring you will see it start to look like mayo, when it’s your desired texture, stop, and taste. Correct seasonings and you’re done.
Makes about 1 cup, keep refrigerated.
Try it and let me know what you think. And hold on to this recipe because you’ll want it in a couple of weeks when the local asparagus are ready.