Homemade mayonnaise topcook.tomathouse.com
Ingredients:
- 1/2 cup olive oil
- 1/2 vegetable oil or grapeseed oil
- 1 pasteurized egg yolk at room temperature (if you are confident in the quality of the eggs, you can use a regular yolk)
- 1 tbsp. 5% distilled vinegar
Preparation:
- In a bowl or measuring cup, combine the olive oil and vegetable oil and set aside. In a small, non-reactive bowl, whisk the yolk with the vinegar and 1/2 teaspoon of salt.
- Place the bowl with the egg mixture on a damp kitchen towel (this will prevent it from moving around on the counter). Very slowly, whisking constantly, pour the oil mixture into the bowl. (The mixture will begin to thicken after about half of the mixture has been added. If for any reason the oil stops combining with the yolk, stop pouring it in and whisk thoroughly until smooth.) The mayonnaise can be refrigerated in an airtight container for up to 4 days.
Mayonnaise with Chimichurri
(Latin American sauce for fried meats)
Blend 1/2 cup each fresh parsley, olive oil, and vegetable oil, 1/4 cup fresh cilantro, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon each black pepper and ground cumin until smooth. Make homemade mayonnaise (see recipe above) with herb oil instead of the olive oil/vegetable oil mixture.
Mayonnaise with honey and mustard
Make homemade mayonnaise (as above), adding 1/8 teaspoon of turmeric to the oil mixture and substituting champagne vinegar for the white vinegar. Add 2 tablespoons of whole-grain mustard and 1 teaspoon of honey to the prepared mayonnaise. Season with salt.
Spicy mayonnaise with sesame and ginger
Mix 1 cup vegetable oil with 2 tablespoons sesame oil. Make homemade mayonnaise (as described above) using the sesame oil mixture instead of the olive oil mixture. Substitute rice vinegar for the white vinegar. Mix 1 tablespoon grated ginger, 1.5 teaspoons sriracha sauce, and 1/2 teaspoon each of sesame seeds and brown sugar and stir into the prepared mayonnaise. Season with salt.
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