I have so much crap on my desk! Being gone for three weeks it piles up. Books I have to at least familiarize myself with, dried soy beans and a tofu press, the manuscript I’ve got to fix, knives and rolling pins and some weird Fagor three-way cooker to figure out, emails to respond to, the ineluctable … not modality of being … but the ineluctable compulsion to check twitter feed. OY!
But I never get tired of mayonnaise you make yourself. I don’t care if it’s with a hand blender or whisk. Helmann’s is fine—I use that too, but it’s not anywhere near homemade mayo. Two totally different products, and that’s and why I love it. Its goodness is something you can’t buy. You have to make it yourself. I’ve posted on it before, I hid it within a Deviled Egg post,and I’ll post on it again. But I’m reposting this one because of Donna’s gorgeous pix. She will tell you we just got lucky. The light coming in the kitchen was just right. “I just focused and clicked the shutter,” she’ll tell you. I know different.
Originally posted on May 21, 2008
Finishing up the revisions of a manuscript and going over some fat-based sauces has returned me to the mayonnaise. Like the popover, it’s the story of a great transformation. Yolk, lemon juice, salt and oil.
Two things are critical to remember for those who have never made a mayonnaise. You need enough liquid (water or lemon juice) to maintain the emulsion, so don’t skimp on this. Second, begin adding the oil very slowly, just a couple drops of oil off the end of a spoon into the yolk while whisking, then another few drops. This establishes the emulsion. Then you can add the oil in a more steady stream.
You will have taken a tasteless fluid oil and transformed it into an ethereal sauce through craftsmanship and care. Add a tablespoon of minced shallot, and maybe a little extra lemon juice for an extraordinary dipping sauce for an artichoke, or blanched and shocked cauliflower, or to put on some boiled new potatoes. It’s magical stuff. Or just put it on a BLT–it’ll be the best sandwich you’ve had in a long time.
Here’s the recipe adapted from Charcuterie.
- 1 large organic egg yolk
- 1/2 teaspoon/5 grams salt
- 1 teaspoon/5 milliliters water
- 1 teaspoon/5 milliliters lemon juice (or 2 for a lemony mayo)
- 1 cup/250 milliliters vegetable oil
- Combine yolks salt, water and lemon juice in a 2.5 quart bowl. Fold a hand towel into a ring on the counter and set the bowl in this ring to hold it steady while you whisk. Using a sauce or balloon whip (whisk), stir the ingredients together.
- Add the oil slowly while whisking vigorously. It helps to measure out your oil into a cup that pours well in a wire-this stream; alternately you can start your emulsion by drizzling the oil off a spoon, then pouring the oil after the emulsion has begun. Add a few drops of oil as you begin to whisk; when the emulsion becomes creamy, you may increase the speed with which you add the oil to a thin stream. From the beginning the mixture should be thick enough to hold its shape and look luxuriously creamy. Add the oil too quickly and it will break, that is, it will turn soupy. When all the oil is incorporated add remaining lemon juice to taste. If the mayonnaise is too thick, it can be thinned by whisking in a little water.
- If it breaks, put a teaspoon of water in a clean bowl and start the process over by drizzling in the broken mayonnaise while whisking.
URGENT UPDATE AND MSG TO BECKS & POSH AND RIPERT: From Shannon at momwantsacure: “Ha!! I just proved Eric Ripert and Becks & Posh WRONG!!!!! Tell them that menstruating women can make a fabulously perfect mayonnaise!”
If you liked this post on homemade mayonnaise, check out these other links:
- My post on the Badass Perforated (aka egg) Spoon, use melted butter and three egg whipped over gentle heat for Hollandaise and eggs benny!
- Bittman’s Everyday, Anytime Egg Combination Generator.
- Who wins the mayo versus Miracle Whip in the Egg Salad Battle?
- 11 other uses of mayo from Readers Digest, which includes cleaning piano keys.
© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved