A few things to remember when making mayo
1. It is a simple sauce (oil suspended in egg yolks)
2. The key is not get in a hurry
3. the most common problem is breaking or separating. This is caused by getting in a hurry adding the oil.
Now to the fun.
To make your own mayo you will need
1 egg yolk
1/2 tsp salt
2 tablespoons acid (lemon juice or vinegar)
a pinch of sugar
1/2 Tablespoon water
1 cup of oil (strong flavored oils such as peanut, sesame, or olive are not recommended here, they lend to much personality to the mayonnaise)
1. In the bowl of your food processor mix all but the oil and water.
2.Pulse a few times to incorporate it all together
3. With the motor running begin to drizzle the oil into the egg yolk mix
4. It will start to thicken up this means that the emulsion is beginning
5. As it thickens you can drizzle a little faster in a small stream but do not get into too much of a hurry.
6. Once you have about half the oil into the mix, stop the processor and add 1/2 Tablespoon water
7. continue drizzling until all the oil is mixed in.
8. refrigerate leftovers and use within a week or so.
It is so yummy and easy to make you will wonder why you haven't done this before.
The other day I made the mistake of looking at a label for fat free mayonnaise; Oh my yuck, and the light mayo is not any better. It is a chemical bath. Even the regular mayonnaise is full of chemicals that help the emulsion stay and preserve the mix. Just make your own, it is not that hard, plus you can add extra flavorings (garlic, herbs and spices) to make is special.
This post is shared as part of real-food-wednesdays