Bruce Writes: “Chefs rarely admit that store bought mayo is useful for many applications. A little schmear for a BLT just works. But there are times when an authentic mayo imparts layers of flavor that a store bought mayo could never achieve. It’s a bit of work making homemade mayo, but so worth the effort. Imagine chilled sliced beef or pork, or ripe tomatoes or chilled salmon topped with delicious homemade dressing…made with your own hands and not from a jar. Use in your coleslaw, or your seafood or pasta salad. Homemade mayo is an emulsion of egg yolks and oil. If you have made a Hollandaise before you know that Hollandaise is an emulsion of egg yolks and butter. The method for both is the same. So, grab your wire whip and let’s get started.” Makes 12 ounces Ingredients: 4 egg yolks + 1 Tblsp cold water 1 cup peanut or sunflower seed oil 3 tsp white or champagne vinegar 1 tsp salt Pinch cayenne pepper Pinch ground white pepper 2 tsp sugar 1 tsp Dijon mustard Squeeze lemon juice Equipment: 2 quart stainless steel metal mixing bowl 4 quart sauce pot filled 1/4 of the way with water Hot mitt 10 inch piano wire whip (a small whip just won’t work well) Method:
- Place the sauce pot filled with water on a medium flame
- Place the yolks and water in the stainless steel mixing bowl
- Place the mixing bowl on the saucepot
- ALERT- if you have never made a hollandaise before, then you are about to learn how easy it is to scramble eggs instead of making a creamy batter. The trick is to continue whipping the yolks, hitting the entire surface of the mixing bowl until you create a creamy yellow colored batter from the yolks. I normally whip furiously, turning down the flame so the water barely simmers. Too much heat will scramble the yolks.
- As you whip the yolks, notice that the yolks increase in volume and start to thicken. That’s good. Once you have a creamy yellow colored batter, remove the mixing bowl from the sauce pot and place the mixing bowl on your work table. You need to steady the bowl to get ready for whipping in the oil. I steady the mixing bowl by shaping a wet towel into a round donut shape. Place the bowl inside the center of the wet towel and that will steady the mixing bowl.
- While whipping, slowly pour the oil into the yolks while whipping. As you add the oil, the mixture should start to thicken. That’s good.
- When all the oil is incorporated, whip in the remaining ingredients. Taste for salt and pepper. I did not mention adding some hot sauce. I usually do.
- Store your mayo in a clean glass jar. This mayo will last in the fridge for up to two weeks.