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.
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Love the recipe! I am going to try it—running out to get asparagus!
If you thin out the mayo with a little lemon juice, some zest, a little olive oil, and cumin, then roll the asparagus in it, and grill them…delicious and they don't stick to the grill!
in tomato season, add lots of fresh basil: rough chop
for a neat raw cauliflower dip, take about a half cup of your mayo, add
about a teaspoon of lemon juice, about a tablespoon of sour cream, curry powder to taste, and salt, if necessary (i use adobo)
…..and, for a lush, luxe treat, try tarragon vinegar instead of lemon juice, find some tarragon mustard, and throw in lots of fresh tarragon, rough chop
bon appetit! mom
Going to try this. Thank you.
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