Okay, since I’ve already done Ketchup, I thought I’d continue the theme this week with more homemade condiments. This time: mayonnaise. This is a pretty old school recipe but it’s very tasty. And like everything else, goes great with bacon. Speaking of which, I like to turn this mayonnaise into baconnaise. Mostly because my own stores don’t sell it and I like making my own stuff.
Now, making mayonnaise calls for a technique called emulsion. This is where you whip the mix the fats together until they can’t come apart (hopefully). In the case of mayonnaise, this is the egg yolk and the oil of choice. Another cool science thing is that acid can technically ‘cook’ egg (Although it would take a LOT of lemon juice too cook an egg) so you do need to be on your A game with this and be ready to go once you add the lemon juice and salt (The salt is hydrosopic which means it will try and pull all of the moisture out of the egg if left for too long. Sugar will also do this.) The reason this happens is that cooking eggs actually ‘coagulates’ them. This can be done by heat or by acid. However, each way gets different results. Anyways, while all of that information is interesting, you’re here to learn how to make your own mayonnaise.Difficulty: 2 of 5 (Due to patience and a bit of awkwardness) Time: 10-15 minutes Yield: Little over a pint
Mise en Place
- Glass or plastic bowl
- Immersion Blender
- 1 egg yolk
- 2 tsp lemon juice
- 1/2 tsp salt
- 1 cup oil of choice (Olive oil is too strong for anything but aioli, but sunflower worked out nicely. Vegetable oil which contains soybeans is traditional but I try to avoid Soy where I can.)
- Additional additives if you want (Herbs, etc)
After cracking the egg and adding the salt and lemon juice, immediately whisk everything smooth. Once smooth, then it’s time to get out the immersion blender and start blending away. This part will take a few minutes. About 3 or so depending on the speed of your blender. Now, if you make multiple batches at a time, please make sure to let your blender have time to cool down. Their engines are very fragile and this can take a while so the engines heat up pretty good.
Now, once it’s frothy and actually seems to be a mass liquid, then drizzle a very small amount of the oil in. Keep blending. Don’t stop unless your arm gets tired and even then it should be just to switch arms. As the oil gets absorbed keep adding a little bit more, increasing the amount each time. If the emulsion breaks, stop adding oil and keep blending until it pulls back together. Do this until all of the oil is added.
At this point, the mayonnaise is done. If you want baconnaise then add liquid smoke to taste until you have baconnaise. If I’m not feeling too vegetarian, I might add some real bacon bits to it to make it even more bacon-y. But that’s a personal choice. Hope you enjoy!