Mayonnaise? Is there anything elegant or exotic-sounding about mayonnaise? I didn't think so, but something about the witty musings sparked my interest. One can make mayonnaise? From scratch? I don't think I even really knew what mayonnaise was made out of before this adventure: I just assumed it was a base element or something.
I went forward, botched the first batch (seriously: pour the oil in slowly), but the second one was like a little piece of creamy heaven delivered to my kitchen. I kid you not, it was 11:45 pm (what else was I going to do at quarter to midnight?), and I was so excited I cooked a chicken breast, diced some celery, green onions, and fresh dill to make a chicken salad sandwich just so I could enjoy it. It was the best sandwich I have ever had after midnight.
- 1 large egg yolk
- 1 1/2 teaspoon lemon juice
- 1 teaspoon vinegar
- 1/4 teaspoon dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 3/4 cup oil (you'll want a mild-flavored oil for this)
Now, this is where the fun begins. Start beating, and very, very slowly (almost 1 drop at a time), add about 1/4 cup of the oil. Never allow the oil to collect or pool, or it won't emulsify* correctly. After the initial oil is added, pour in the rest of the oil in a steady, thin stream. Add salt to taste and enjoy. It won't last more than just a few days, so enjoy quickly.
*I didn't know what emulsify meant, so I had to look it up: to create a mixture of two liquids that do not mix together well, such as oil and water, to which other ingredients are added to help hold the mixture together