Thursday, September 16, 2010

Homemade Mayonnaise

Want to add a bit of gourmet taste to your next sandwich? Try one of these on your next ham & cheese.
Homemade Mayonnaise
Yield 1 cup
Time 10 minutes

1 egg yolk or whole egg
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1 tablespoon lemon juice or sherry or white wine vinegar
1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination

Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert -- the "food pusher" -- in the top; if it doesn't, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary. ) Taste and adjust seasoning if necessary.

Garlic Mayonnaise (Aioli) — Add 2 or more (as many as 8) cloves of garlic, to taste. Oil should be made up of at least half olive oil.

Chile Mayonnaise — Add 1 or 2 dried chilis, like ancho, Thai, or chipotle, soaked in warm water until soft, then drained, patted dry, and stemmed and seeded. (Or use 1 canned chipotle and a little of its adobo sauce.)

Roasted Pepper Mayonnaise — Add 1 roasted red, yellow or orange bell pepper.

Green Sauce, French-Style — Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.

Cold Mustard Sauce — Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.

13 More Ideas for Flavoring Mayonnaise

Add any of the following ingredients, alone or in combination.
1. A pinch of saffron.
2. Up to 1 tablespoon minced strong fresh herb leaves, like rosemary, oregano, tarragon, marjoram, epazote or thyme.
3. Up to 1/4 cup mild fresh herb leaves, like parsley, cilantro, chives, chervil or basil.
4. Up to 1/4 cup minced sweet pickles.
5. 2 tablespoons soy sauce, or to taste.
6. 1 teaspoon wasabi powder, or to taste.
7. 1 teaspoon or more grated citrus zest.
8. At least a teaspoon prepared horseradish.
9. A few dashes of Tabasco, Worcestershire or other prepared sauce.
10. Up to 1/2 cup toasted chopped almonds, walnuts or pecans.
11. 1 tablespoon minced fresh ginger.
12. Up to 2 tablespoons chili powder.
13. 2 or 3 anchovies, blended in at the very end; be sure to omit the salt.

Source: Adapted From "How to Cook Everything" by Mark Bittman

I also added some other mayo add-ins at the top of the Recipes page.

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