How to Make Homemade Mayonnaise
Photos and Recipe Credit: Chef Viviane Bauquet Farre – FoodandStyle.com
It’s funny… In the last several years the trend towards homemade, organic and generally unprocessed foods has affected home cooks across the country. This is true in my own kitchen. But what is funny… is I still catch myself buying pre-made, processed condiments like mayonnaise, mustard and ketchup. And I use these condiments on so many dishes. There is the great sandwich on homemade or organic bakery bread with free range roasted turkey breast and organic heirloom tomatoes… with… jarred mayo? How ironic. So maybe the quality of what I buy has improved over the years as I tend to gravitate towards natural or organic products. But why am I buying still buying mayonnaise? Seriously! It’s so easy to make and to quote my friend and fabulous chef, Viviane Bauquet Farre… “Commercial mayonnaise might be convenient, but it’s totally devoid of flavor and bears no resemblance to the homemade kind.”
Agreed Viviane! So I am turning over a new leaf and will make my own mayonnaise at home. Here is Viviane’s recipe from her gorgeous and popular food blog Food and Style. It’s so simple and you can add or enhance the flavors to your liking or to create variations like her Lemon Mayonnaise. And…. “once you’ve tasted it, you’ll never want to buy another jar of that whitish, bland substance again.”
You can make this recipe a little easier if you have a food processor. Just make sure you add the oil slowly to the egg and mustard mixture.
makes 1 1/4 cups
active time: 10 min
2 large egg yolks (at room temperature)
1 tablespoon Dijon mustard (at room temperature)
1/4 teaspoon sea salt
freshly ground black pepper to taste
1/2 cup canola or safflower oil
1/2 cup extra virgin olive oil
1 tablespoon vinegar (balsamic, red wine or sherry)
To make your own homemade mayonnaise, follow the step-by-step instructions and photos on the following slide show. Thank you Viviane!