Mayonnaise for People Who Hate Mayonnaise
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By souha ammar
Mayonnaise for People Who Hate Mayonnaise
This is a handmade mayo, so put away that food processor and bust out a whisk. Like cream that is whipped by hand, find you have a lot more control over the emulsification process when you're doing it sans food processor. Unless you're making a huge batch (here you are not), I think it's easier to do it the old-fashioned way, with better results.
Makes 2 cups
Updated at: Thu, 17 Aug 2023 03:53:14 GMT
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Ingredients
2 servings
Instructions
Step 1
1 Whisk the egg yolks, mustard, lemon juice, and a pinch of salt together in a medium bowl (one that is deeper than it is wide, if possible, it's easier to emulsify everything when there is more of it concentrated in one area-another reason I prefer doing this in a bowl, not a food processor). Combine both oils together in a measuring cup with a spout. 2 In a slow, steady stream, add the oils to the egg mixture, 1 tablespoon at a time, whisking all along, making sure the oil is completely incorporated before whisking more in. Add all the oil, thinning with water or more lemon juice, as needed, to keep the future mayonnaise from becoming too thick (note that the ideal mayonnaise thickness is extremely personal, but when you know, you know). 3 Whisk in the garlic, if using, and season with more salt and lemon juice, as desired.
Step 2
IF YOU'RE FEELING SASSY, YOU CAN ADD ANY OR ALL OF THE FOLLOWING TO 1 tablespoon prepared or grated fresh horseradish ½ teaspoon hot or smoked paprika 2 teaspoons whole-grain mustard 4 anchovy fillets, finely chopped ½ cup finely chopped fresh herbs, such as tarragon, dill, and/or parsley 4 cornichons, finely chopped
