This recipe is from the Fannie Farmer Cookbook, circa 1965, so it's pretty old school. Julia Child recommends mixing by hand. I prefer the blender; you can also use an electric mixer on a low to medium speed.
The magic of mayo is that it's an emulsion: the oil and egg+lemon juice create a colloid (hello, fifth grade science!). You don't need to understand all the science, but there are a few things to keep in mind if you want to be successful. I've had many, many mayo FAILs*... here's what I learned to make it just about perfect every time.
2. Take your time. And then go slower than that.
3. Look at the expiration date on your eggs. Add about a week. Write that date on the lid of your storage container so you know when to toss your mayo (if it lasts that long).
4. Do not use expensive, fancy extra-virgin olive oil; the olive flavor is overpowering. I use the grocery store brand "light tasting" olive oil. It barely tastes like olives which is not so good for green salads, but is awesome for mayo.
Homemade Olive Oil Mayo
1 egg @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons lemon juice @ room temp
1 1/4 cups olive oil (light, not extra virgin) @ room temp
1. Place the egg, dry mustard, salt, and lemon juice in the blender. Add 1/4 cup of the oil and whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly... the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it's a fairly long time. Breathe. Relax. Drizzle slowly.
If you're using a blender, you'll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.
If your ingredients were all at room temperature and you were patient, you will be rewarded with something that looks like this:
*What To Do If You Experience a Mayo FAIL
If something goes kafluey, the emulsion will "break" and you'll be left with a jar filled with a quasi-emulsion with the consistency of, say, commercial salad dressing. DO NOT DESPAIR! It can be saved. Pour the liquid into a storage container and place it in the coldest part of your fridge. Wait a few hours (again, with the patience!), then stir vigorously. It will be slightly less thick and creamy than the full emulsion, but still delicious and useful for salads: egg salad, tuna salad, cucumber salad, etc. It will not, however, be spreadable – but we don't care about that anyway because who among us is still eating sandwiches?!
True story: The mayo in my fridge right now is this "compromise" mayo, and I've eaten tuna salad made with it for three days running. At my parents last weekend, I made a batch that was PERFECT: fluffy, silky, spreadable (although we did not spread it anywhere). This stuff is amazingly delicious drizzled (fail) or dolloped (perfect) onto grilled meat.
Here's the cucumber salad my mom made with the mayo at her house last weekend. Cucumbers, a splash of vinegar, homemade mayo, onions, parsley, garlic powder, salt, and pepper. Done!
More recipes that include homemade mayo:
"You're The Top" Tuna Salad
Creamy Italian Dressing
Southwestern Cumin-Lime Dressing
I'm excited to once again join the punk rock foodies on Fight Back Friday at Food Renegade.