Growing up, there were only a few things we used to buy at the store. In those days people had more time to make everything from scratch. We were surrounded by people from so many different cultures, and many of them shared or swapped what they needed, and raised entire families that way. One of the things we always made at home was mayonnaise. I try to make as much as I can from scratch, but I must confess, I do stash a small jar of store bought mayo in case I am pressed for time. I will use my homemade mayo in just about everything that calls for it, like my famous crab cakes, or my delicious chicken salad. It adds such a delicious flavor, that everyone always asks me for the recipe. This weekend I needed it for a recipe I was testing, so since I was going to make it, I thought I would share the recipe with you. If you have a food processor or a hand mixer, it comes together in a flash…but if you need to whisk it by hand, it will usually take about 15 minutes or so for it to come together. If you have never made it, try it at least once in your life…and I guarantee that it will become something that you will use over and over again.
***An original recipe from www.goodfoodgourmet.com
Home Made Mayonnaise
2 egg yolks
1 ½ Tablespoon fresh lemon juice
1 Tablespoon white wine vinegar
¾-1 teaspoon salt
¼ teaspoon white pepper
1 teaspoon Dijon mustard
3/4 cup canola oil
**For homemade tartar sauce use 1 cup homemade may plus 2 tablespoons finely chopped/shaved dill pickles or prepared dill picke relish.
NOTE: You can use any combination of acid. If you don’t have lemon juice, you can add lime juice. You can use powdered mustard if you prefer, my grandfather ONLY used Coleman’s dry mustard. I enjoy using the Dijon, so I stick with that. Also, you can use any combination of oils that you like. Some people use a mix of olive oil and canola, yet others prefer safflower oil.
All of your ingredients should be at room temperature, this will help them emulsify easier. Separate your eggs and put them into a stainless steel bowl. Add the salt and begin whisking. Do not leave the salt on the surface of the yolks for too long without whisking it, or it will cook the egg. Measure out the lemon juice and white wine vinegar and put it into a small bowl. Slowly add this to your yolks as you continue whisking. The salt and the acid will cook the egg yolk, so this should alleviate your fear of eating raw yolks. Slowly begin to add the oil, a few drops at a time, and you will see the mixture thickening. The whole process should take about 15 minutes. Once the mixture is thick, add the Dijon mustard and the white pepper, then taste for salt…add a little more if you like. If you are not going to use it all, put it into a clean, lidded glass jar and store in the refrigerator. This should be used within 7-10days.
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