By Years ago, when Amanda and I owned Bread & Buddies in Macon, I made our daily delivery of bread to Christian at this restaurant the Back Burner. Christian and I had a brief conversation about aioli and mayonnaise and how he would never buy either from the store. While literally decades ago, that conversation stuck with me. And finally today was the day to tackle making homemade mayonnaise. (On a side note, Christian now owns Christian’s, which is worth a drive.
My starting point was the net and an Epicurious recipe was the first link that pulled up. Thank goodness I read the reviews, which were humorously vicious (favorite quote ‘Lots of nonsense in the instructions. ‘). I provided the recipe link so you can read some of the comments. I did NOT follow this recipe. I did another search and found this recipe. Any recipe that has Fail proof will catch my eye (and I accept as a challenge!). Like many recipes online you have to scroll through a bunch of crap/ads to get the actual recipe. I know why they do it (hello, money!) but it really is TOO much. I can’t imagine that Julia Childs would have done such a thing. But I digress.
I like to think of myself as the simplifier of recipes. I took what they suggested and did some minor doctoring. Plus you get an authentic picture at the end.
Mayo Recipe Ingredients:
- 1 whole egg
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon red wine vinegar
- 1/4 tablespoon Kosher salt (I dumped the kosher salt into my cupped hand to guesstimate)
- 1 cup vegetable oil
Steps and free opinions:
- I used my mini-food processor, which has two settings: chop or grind. I initially used the grind button, but switched to chop because it seemed less harsh (really my processor was making scary noises, so I figured I must be wearing it out). Process the egg for 20 seconds (I literally counted ‘1 one thousand, 2 one thousand).
- Add mustard, vinegar and salt – process for 20 seconds (again I literally counted ‘1 one thousand, 2 one thousand).
- Now…this apparently is the critical step. I found multiple recipes about adding oil drop by drop as the secret to success. So of course I cheated. Well first I said ‘Oh crud’ and thought about either switching to my large processor which has a hole that would allow this Or switching to a bowl and my immersion blender. But I am lazy and didn’t want to dirty anymore dishes. I saw that the lid to my small processor has two tiny holes in it. I’m 100% sure the purpose is not to drip liquids into whatever you are processing…but guess what – that TOTALLY worked.
- Their recipe had lemon juice as optional. I had lemon juice, but I was afraid I was testing fate already. Once it hit a good consistency I stopped.
And then I made a ham sando with homemade mayo! Enjoy!
