Techniques

Fresh, Housemade Mayonnaise

Making flavorful mayonnaise is as simple as turning on a switch! If you prefer some exercise, you can whip some up with a whisk. Either way, what a difference from the prepared stuff!

House-made mayonnaise is thicker, fresher, and more flavorful than commercial versions. Making your own mayonnaise also allows you to control factors such salt content and oil type. In addition, you can make exciting variations with the addition of a few simple ingredients such as herbs, garlic, and other seasonings.

Making Classic Mayonnaise with a Food Processor

1) Assemble ingredients: oil, egg yolks, vinegar, mustard.	2) Add all but oil to work bowl and process for one minute.
3) With processor on, slowly dribble oil through feed tube.	4) When mayonnaise has thickened, stop machine.

Ingredients

For 1 1/2 cups mayonnaise:
2 large egg yolks*
1 tbs. lemon juice or wine vinegar
1 tbs. Dijon mustard
1 1/3 c. vegetable oil
(*See safety note below.)

Method

(Note: Make sure work bowl and blade are clean and dry before starting.)

Step 1: Assemble ingredients next to processor.
Step 2: Process egg, lemon juice (or vinegar), and mustard in work bowl for 1 minute.
Step 3: With machine running, slowly dribble oil through feed tube in thin stream or by droplets. (If processor feed tube has a drip hole, pour oil in by the 1/4 to 1/2 cup and just let it drip through.) An emulsion (a suspension of oil in coagulated egg protein, in this case) will form and the resulting mayonnaise will gradually thicken.
Step 4: When mayonnaise has thickened, stop machine. Stir, then taste and adjust seasoning if necessary.

[Preceding recipe is adapted from the Cuisinart cookbook, 1985 Cuisinart®.]

Variations

Herbed Mayonnaise - Add your favorite chopped fresh herbs. Tarragon, cilantro, chervil, basil, or dill are excellent choices.
Chili Mayonnaise – Add a dollop or two of your favorite prepared chili sauce, or add finely chopped fresh hot peppers to taste, along with a squeeze of lime juice and grating of zest.
Aioli (Garlic Mayonnaise) – Add one large clove minced garlic to lemon juice and vinegar, then pulse to mix before adding egg.
Anchovy-Caper Mayonnaise – Mix with minced anchovy and capers.
Wasabi Mayonnaise – Add a small amount of prepared wasabi (Japanese horseradish paste).

Making Mayonnaise with a Whisk and Bowl

Use same ingredients as for Making Classic Mayonnaise with a Food Processor:

Ingredients

For 1 1/2 cups mayonnaise:
2 large egg yolks
1 tbs. lemon juice or wine vinegar
1 tbs. Dijon mustard
1 1/3 c. vegetable oil

Method

Put egg yolks, lemon juice or vinegar, and mustard in bowl. Whisk thoroughly to mix. Slowly dribble oil into mixture, at first by droplets, then in a very thin, steadily dribbled stream, all the while continuing to whisk vigorously. Mixture should gradually thicken. Continue whisking until all oil has been incorporated and mixture thickens to mayonnaise consistency.

Safety Note: Because of possible contamination, it is advisable to exercise caution in the use of raw eggs. The USDA recommends that they be avoided in all food preparation. Pregnant or lactating women, the elderly, or anyone with a compromised immune system should be especially careful. The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Instead of raw eggs, you can use pasteurized eggs, which are now available in many states. Or, you can simply vary the recipe by pulsing one or two hard-cooked eggs in a food processor, add a dollop of sour cream, then drizzle in your choice of oil.