Once you’ve tried homemade mayonnaise, you’ll never go back.
1 each large egg yolk2 tablespoons fresh lemon juice or 1 tablespoon fresh lemon juice and 1 tablespoon white wine vinegarSalt to taste (at least a half teaspoon, usually a teaspoon or more – and I find I do need more when I make this in the food processor)1 cup Maestri Extra Virgin Olive Oil1 tablespoon mustard (optional)
You can make this in a food processor (with a metal blade), a blender, or in a bowl with a whisk – but my preference is in my stand mixer with the whisk attachment. The key to mayonnaise made in a food processor or blender is not to overprocess to the point that the mayonnaise heats up. If that happens, the sauce will separate. Not good. This doesn’t happen in the stand mixer scenario or when you make it by hand. I find I also get a much lighter mayonnaise when I make it in the stand mixer than when I make it in the food processor.
Whether by hand or machine, combine the first three ingredients in the bowl or blender jar just until thoroughly mixed.
With the machine running or while whisking vigorously, begin to stream the oil by drops (fairly slowly at first) into the egg/lemon mixture. As the mayonnaise begins to take shape you can add oil a little more quickly, but never much faster than a very thin stream. I find, again, that the stand mixer is the most forgiving on these points. And, remember, you don’t want the mixture to get hot or it will break.
At last, when you’ve added all your oil, taste the sauce and adjust the salt as needed. This is also the stage at which you can add flavorings – such as the mustard I mention.
Note: omit the lemon juice and add a fair amount of garlic and you’ve made a simple aioli.
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