Perhaps I'm too picky. Or maybe growing up on "un-mayonnaise" (a.k.a. "Miracle Whip") has ruined me for life, and I have no concept of what real mayonnaise is supposed to taste like. I don't know. All I know is that I have daily fresh eggs and a potted lemon tree, and therefore I really can't bring myself to get store-bought mayonnaise that I know has inferior quality ingredients. I'm certain this makes me a mayonnaise snob.
And being a mayonnaise snob means I - ahem - am running out of money for organic oil by the cup for my little experiments.
|A beautifully-textured whole-egg blender mayo. It looks great and tastes...eh.|
|Look at the color of this egg yolk mayo! Gorgeous! Too bad I broke it :( That means my emulsion separated because I added to much oil at once, I think.|
|My current version, which is much, much better. I won't say it's perfect, but it saves me from avoiding recipes with mayonnaise in them.|
Here's my ever-evolving homemade mayonnaise recipe, which I'm giving you mostly as a way to solicit your opinions and advice:
1 whole egg, at room temperature
a dash of salt
1-2 Tablespoons freshly squeezed lemon juice
1-2 teaspoons honey
1/2 to 1 teaspoon Dijon mustard
Up to 1 Cup of oil (3/4 Canola, 1/4 Extra Virgin Olive Oil)
1. Add the egg, salt, and about half of the lemon juice to the bowl of your food processor.
2. Blend for a minute or so.
3. Begin adding about half of the oil very slowly in a thin stream.
3. Continuing to blend, add half of the Dijon mustard and honey.
4. Slowly add the remaining oil until the mayonnaise is your desired thickness.
5. Stop blending and taste. Add more salt, lemon juice, honey, or mustard as you see fit. Blend another 30 seconds or so after any additions.
Do you make your own mayonnaise, friends? Would you be willing to share your thoughts and tips?