|Mayonnaise Recipe: 3 Reasons to Whip Up Your Own|
|Written by Emily Monaco|
A kitchen staple, mayonnaise today is synonymous with the off-white goop in a jar. While it's a great and easy spread for sandwiches, jarred mayonnaise (even organic!) contains a whole lot more than the four ingredients my French friend used when she showed me how to make it by hand: egg yolks, oil, mustard and lemon juice.
Why Should I Do It?
How Do I Do It?
Making homemade mayonnaise is really simple, once you get the hang of it.
1 free-range egg yolk
1/2 teaspoon French mustard
1/4 cup extra-virgin olive oil
3/4 cup of your favorite organic vegetable or other mild-tasting oil
1 teaspoon fresh lemon juice
According to my friend, mayo connoisseurs can make the entire batch by hand: you place the yolk in the center of a plate and start whisking with a fork. Add the mustard, and then dribble the oil in, teaspoon by teaspoon, until the mayonnaise comes together. While I've seen it before my eyes, I don't have biceps of steel... though I do have an electric mixer. Simply start your mixer on high and combine the yolk and mustard until they lighten in color. Then dribble the oil in, bit by bit, until the mayo comes together. Finally, add the lemon juice. You're done!
A Few Extra Tips
Mayonnaise is a bit temperamental: there's even a legend in France that says women on their period can't make a good mayonnaise. That being said, there are some tips to help even first-timers make a good mayo.