Lately I’ve been reading about how easy it is to make your own mayonnaise. I considered using the recipe from In the Green Kitchen, but then I read that it takes up to 10 minutes of continuous whisking. By hand. Hmmm. Could I do it in the food processor?
Turns out you can. Since I couldn’t find the manual for my food processor, I checked out the Cuisinart website and lo and behold you can download it, as well as a recipe booklet! How handy is that? Of course, I’m sure most of you never have trouble losing your manuals.
I dug out the eggs from my friend Cindy. Aren’t they pretty?
Then I used the yolk separator thing from Pampered Chef and put 4 yolks in the food processor.
Then I added 1/2 tsp of kosher salt, 2 T Dijon mustard, 2 tsp of lemon juice, and whirred it all up.
Then I added 1/4 C of oil, very slowly, and then slowly poured 2 more cups in.
The result?
Oily tasting mayonnaise. It looks beautiful, but unfortunately I used a cheap brand of oil. I’m not even going to admit what brand it was, lest the GMO organic police come and take me away. Next time, I’m going to take Cook’s Illustrated’s suggestion and try Crisco Canola or Natural Blend. The texture, however, was perfect.
Don’t worry, it didn’t go to waste. It worked perfectly in the sauce for Fish Tacos.
This post linked to Frugal Food Thursday and Pennywise Platter Thursday
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Making an emulsion is quite challenging. Good thing you’re able to make a good one. Maybe just a better oil next time. But looks like the emulsion turned out great. Dropping by from SITS!!
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I still can’t get over raw eggs–do you have any concerns for that? I’d love to try making homemade mayo and I tried it once using a recipe that kind of cooks the eggs but it didn’t work.
I’m not very concerned with raw eggs. Here is a great post by a friend of mine that explains some of the benefits of eating them raw: http://kellythekitchenkop.com/2010/01/are-raw-eggs-safe-to-eat-real-food-wednesday.html
Oh dear! And homemade mayo can be so dang good! Yes, the key is the right oil, and I also use about 1/2 organic canola oil. It makes for a milder tasting mayo for sure. I think my friend Michelle uses 1/2 organic safflower or sunflower oil to tone hers down. You definitely need a mild tasting olive oil tho. Could you make an aioli with it? Just add some raw garlic mashed with a bit of kosher salt to break it down and add it to what you made? Might be good with some raw veggies or lightly steamed asparagus. Hate to see it go to waste:(
Cindy
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I love homemade mayo. Thanks.
Mary
Great post. I really need to try making homemade mayo.
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I love homemade mayo! I make it in my cuinsinart handblender and it works perfectly every single time! I also use light olive oil and often add garlic. It’s delicious! I could eat it by the spoonful!
You make it sound so easy! Thanks for sharing!!
Made real Mayonaise once for my Father,he wondersd why it wasn’t white like the commercial brands!I told him that this was the real thing!
I’ve been working on making my own mayo. The first batch didn’t come out creamy as much as it was runny. I assume I didn’t work the eggs enough or add the oil slow enough. It tasted fine it was just runny.
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You do make it sound so easy!
I tried mayo with EVOO once, too, and it had such a strong flavor, I couldn’t even cover it up in a recipe. That was ok, though, because the emulsion didn’t work out right anyway! I think I’ll give it another try though. Thanks for the inspiration!
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Thanks for this recipe. Just to let you know, all canola oil is from GMO stock, even organic, so safflower, grapeseed or sunflower oils might be better.
I have since made it with olive oil and it turns out just fine. I still want to try grapeseed though. If anyone is interested in reading more about GMO, canola oil, etc. I suggest this post by my friend Kelly from Kelly the Kitchen Kop. http://kellythekitchenkop.com/2009/04/canola-oil-last-time-random-reader-question.html