mayonnaise

Mayonnaise is an emulsion made of egg yolks and oil, with vinegar or lime juice and salt to enhance the flavor. Commercial mayonnaise—a chemical cocktail that is loaded with thickeners and stabilizers to prevent separation and spoilage— clearly isn’t just that anymore

If you’ve only ever had the store-bought stuff, real mayonnaise might take some getting used to. It tastes oily. Strong-flavored oils (e.g. extra virgin olive oil) will that more overwhelmingly so. In the US of A, preferably use pasteurized eggs.

Mayonnaise is a base sauce from which lots of other sauces have been derived. Add something, it gets a different name.

When you add garlic it is called garlic mayonnaise or aioli.
When you add herbs, it's called herb mayonnaise.
When you add mustard to the mayonnaise, it's called—you guessed it—mustard mayonnaise.
etc. etc. etc.

Here are a few mayo-based sauces and salad dressings:

Name	Description
Fry sauce	mayonnaise, ketchup or another red sauce
Salty Fry Sauce	Mayonnaise with salty additions such as Worcestershire, fish sauce or soy sauce
Marie Rose Sauce	mayonnaise with tomato sauce or ketchup, cream, flavorings and brandy
Ranch Dressing	buttermilk or sour cream, mayonnaise, and minced green onions and other seasonings
Rouille	aioli made with mayonnaise, saffron, red pepper or paprika
Salsa Golf	mayonnaise, ketchup, red pepper, oregano and spices
Remoulade Sauce	mayonnaise with dry mustard, gherkin pickles, capers, parsley, chervil, tarragon and optional anchovies
Tartar sauce	mayonnaise with pickles, onion, capers, olives, and crushed hardboiled egg
Thousand Island Dressing	mayonnaise, tomato sauce, sweet pickles and herbs
Honey Mustard Dressing	mayonnaise, mustard, brown sugar and lemon juice
a.o.	...

Only a few are detailed in this website.

A. Mayonnaise - manual method

2014-08-14

This was the first time I made mayonnaise in over 40 years! It wasn’t a complete success. It looked pretty good when I finished, but a few hours later, I could cut it with a knife. It needed just a tad more water.

The mayo in these pictures looks so very yellow because I used eggs from our backyard ducks that have dark yellow-orange yolks. It would have been a lot paler with store-bought chicken eggs. Lemon juice will also lighten the color.

Pic1: home-made hand-whisked mayo
Pic2: blender mayonnaise

INGREDIENTS

This is what you need for 1 cup:

2 large egg yolks, at room temperature
FRESH
1 cup neutral flavored oil
1-2 tsp. vinegar
or fresh lemon / lime juice
1 tsp. water
a pinch of salt

optional:

1-2 tsp. mustard
1-2 tsp. cream

Directions

Break eggs, separate the yolks from the whites.
Reserve the egg whites for other uses.
Use a whisk or fork, and a rounded bowl with high sides.
Whisk salt, lime juice (and if desired, mustard) into the egg yolks.
That will liquefy them somewhat.
Add a few oil drops and whisk until they seem to disappear. Repeat.
Once the mayo starts thickening, you can pour a bit faster while whisking all the time.
If you went too fast and the oil builds up, stop adding oil and whisk until it is all absorbed.
If the mayo gets too thick, add ½ tsp. at a time of vinegar, lime juice, or even water.
When done, the mayo should be thick but still pourable.
It will continue to thicken later.
Refrigerate immediately.
Store for 3 days (store-bought eggs) to max 1 week. (your backyard scratcher eggs)

Pic3: use fork or whisk
Pic4: it should be pourable
Pic5: oops, needs a little bit of water

B. blender mayonnaise

The blender method is quite simple and very quick. It can be used to make any of the other emulsion-based sauces as well.

INGREDIENTS

This is what you need for 1 cup:

2 egg yolks
1 cup neutral-flavored oil (e.g. grape seed)
1 tbsp. fresh lemon / lime juice
S&P

optional:

1 tsp. mustard,
1 tsp. heavy cream
a hint of chipotle powder ?

directions

For small quantities (1 egg) his seems to works best in a 1/2 pt canning jar in which the stick blender fits as narrowly as possible. (Pic9) Wider containers may need more eggs and oil to reach the blades.

3 internet pictures

Pic6: just started
Pic7: after 10 seconds
Pic9: all done

Pour the egg yolks in a wide-mouth pint mason jar.
Add S&P to taste, lemon juice, and optional mustard and/or cream.
Pulse the blender for about 5 seconds to mix these items.
You may have to tilt the jar to get the blades to the yolks.
Run the blender on high and add ½ cup of the oil a little bit at a time.
The mixture should thicken quickly.
Pour the remainder of the oil in a steady stream.
If the mayonnaise looks too thick, add water ½ tsp. at a time.
Do not add more lemon juice unless you like it very sour.
Put the lid on the jar and store refrigerated up to 1 week.

Combining all ingredients from the start (Pic6) seems to work well enough with a blender.

C. mustard mayonnaise & honey mustard dressing

Use the same method as above.
The type of mustard you use will also show in the final product. A coarse mustard will give a speckled sauce.

Add up to 2 tsp. mustard per ½ cup oil, 1 egg for mustard mayonnaise.
Add 1 tbsp heavy cream and 1 tbsp. liquid honey for honey mustard dressing.
Refrigerate for up to 1 week.

3 internet pictures

Pic10-12: mustard mayonnaise
Pic9: coarse mustard mayonnaise
honey mustard dressing

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org