Mayonnaise, Mayonesa, Maionese

I love mayonnaise.  It is simple yet complex.  Once you have tried homemade mayonnaise,  you will never ever reach for a jar.

There are several different recipes.  It seems that everyone has their favorite way to make it.  But there are some basic concepts.  Mayonnaise is a combination of egg, lemon juice/ vinegar and oil.  If you follow the Ruhlman ratio, it’s 20:1.  If you follow Julia or Jaques, it has Dijon mustard in it.  It can be whisked by hand or made in a blender or food processor.   Once it is made, it can be flavored in many different ways….chipotle, garlic, shallots, dill, the possibilities are endless.

I prefer the ease of using a blender and the simplicity of only lemon juice.  With that base, I can ….create….

Place 1 egg yolk (you can also use the whole egg) and a pinch of salt in the blender.  Run it at a low speed and add about 2 or 2 1/2 tablespoons of lemon juice.  Let it run for about 2 minutes then slowly add oil.  You will need about 1 cup of oil.  I tend to like to use a mild oil.  Sometimes a very fruity olive oil may be too overpowering.  Taste to see if it needs more salt or lemon.  Add enough oil to get the proper consistency.

If it breaks, you can always rescue it.  I think the easiest way is to start with a clean blender cup and add another yolk.  You should be able to use a tablespoon of warm water.  Some people use dijon mustard, but I think it changes the flavor.  Slowly add the broken Mayo until is emulsifies.  You will need to taste for seasoning and may have to add a bit more oil.

I’ll  post variations on this sauce in the future….

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