The Mayo Clinic (or, Homemade Mayonnaise)

by Lisa on August 21, 2011

I once told someone that I did not like mayonnaise, and they told me ‘that’s because you’ve never had homemade mayonnaise!’  That was the inspiration behind adding this item to my list of things to make – and man were they right.  Mayonnaise actually is very simple to make, yet very tasty and delicious – definitely adds a special something to a run-of-the mill sandwich.  In fact, I had the best ham sandwich of my life today, all because of homemade mayonnaise!  I honestly do not think I will go back to storebought after this – it just can’t compare.  The flavors are much more vibrant than the greasy slimy stuff that comes out of a shelf-stable jar.  I would imagine it will make a fantastic potato salad, tuna or chicken salad, and maybe it will even win me over for cole slaw.  That one I’m still not sure about.  Maybe it will be on my 31 things to make when I’m 31…just kidding.  Another pointer – this also involves raw eggs, so if you are a germ-a-phobe like me, use pasteurized eggs!

Mayonnaise

From Alton Brown, via The Food Network

  • 1 egg yolk (this does not get cooked so you may wish to use pasteurized eggs!) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 2 pinches sugar
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon vinegar
  • 1 cup oil (I used plain old vegetable, but I bet this would taste pretty good with olive or pretty much any other fairly bland oil.)
  • In a small bowl, whisk together egg yolk, salt, mustard powder and sugar.  In a separate container mix together the lemon juice and vinegar.  Add about half of the lemon juice and vinegar to the egg yolk mixture.  Scrape the egg yolks into your food processor (if you are muscle-y and tenacious, you can use a whisk and make this by hand – but I’m not!) and turn on the food processor.  Drizzle in a few drops of the oil, until the mixture lightens in color a bit.  Then add about half of the oil in a thin steady stream.  Add the remaining lemon juice and vinegar next, and finally finish up by drizzling in the remaining oil.  Let sit for about an hour so the flavors meld.  Then spread on your favorite sandwich.  Enjoy!

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