Once you learn to how to make mayonnaise from scratch, you’ll never go back to store-bought again.
If you craft your mayonnaise with free-range eggs, you’ll notice a rich yellow hue
Craft Your Own Homemade Condiments
Yields about 1 1⁄4 cups
According to Julia Child in Mastering the Art of French Cooking, “mayonnaise…is a process of forcing egg yolks to absorb a fatty substance, oil in this case, and to hold it in thick and creamy suspension.” Making mayonnaise by hand is a beautiful thing. The hard part is figuring out the right type of oil that will duplicate the taste of your favorite store-brand mayonnaise.
3 egg yolks
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon table salt
1 1/4 cups extra-light olive oil (not extra-virgin)
Ground white pepper, optional
Place egg yolks, vinegar, mustard and salt in large bowl. Using handheld electric mixer on highest speed, beat until mixture is frothy.
Beginning with 1 or 2 drops, add oil and beat until emulsion process begins. Continue beating until you no longer see any oil, but instead see a thickening sauce. Keep adding oil, increasing amount with each addition. (Be patient and do not rush this step; this process will take 10 to 15 minutes for the egg yolks to fully absorb the oil.)
If mayonnaise is too thick, beat in 1 to 2 tablespoons boiling water to thin it. Season to taste with white pepper and additional salt, if desired.
Store in recycled plastic jar or other airtight container in refrigerator for up to 3 days.
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