Gourmet Recipe for Homemade Mayonnaise

With Instructions for Turning it Green for St. Patrick’s Day

© Marie Brannon

Jun 24, 2009

It is important that all ingredients be at room temperature when preparing homemade mayonnaise, and avoid cooking in a too-humid kitchen. Remember to add the oil very slowly, one drop at a time, until the mixture is emulsified. Most importantly, keep trying until you get the hang of this technique. Soon you will be an expert emulsifier and ready to try some of the variations.

Basic Homemade Mayonnaise Recipe

Ingredients:

• 2 egg yolks
• 3 teaspoons vinegar
• ½ teaspoon salt
• ½ teaspoon dry mustard
• White pepper to taste
• 1 ½ cups olive oil (not virgin) or peanut oil

Directions:

1. Rinse a mixing bowl with hot water to warm it up a bit, then dry it off.
2. Place the egg yolks, salt, dry mustard, white pepper and one teaspoon of the vinegar in a bowl and beat vigorously with a whisk (or low speed on an electric mixer)
3. Add the oil, drop by drop, until a little more than1/4 cup has been added.
4. Add one more teaspoon of the vinegar, still beating, and pour in the rest of the oil in a thin stream, beating constantly.
5. Stop adding the oil from time to time to make sure the mayo is well blended.
6. Finish with the last teaspoon of vinegar.

If desired, lemon juice can replace the vinegar and prepared mustard (to taste) can be substituted for the dry mustard. This recipe makes about two cups of homemade mayonnaise.

Green Mayonnaise

Ingredients:

• 2 tablespoons finely chopped parsley
• 1 tablespoon chopped chives
• 1 tablespoon chopped tarragon
• 1 teaspoon chopped dill
• 1 teaspoon chopped chervil

Directions:

1. Add all the ingredients to the Basic Homemade Mayonnaise (recipe above) and stir well.
2. Let green mayonnaise stand for at least two hours before serving or refrigerating. Serve on St. Patrick’s Day.

Louis Dressing

Ingredients:

• 1 cup homemade mayonnaise (recipe above)
• ¼ cup chili sauce
• 2 tablespoons chopped parsley,
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped chives
• Dash of cayenne pepper
• ¼ cup heavy cream, whipped

Directions:

1. Add all ingredients to the one cup of homemade mayonnaise and chill. Makes one cup and complements Flounder and Spinach Pate en Gelee as well as other entrees made with fish.

A few of the many other variations to this basic recipe include Blender Mayo, Remoulade Sauce (add sweet gherkins, capers and other spices), Nicoise Sauce (add red peppers and tomato puree) and Sauce Aioli (with crumbled bread). Mayonnaise Collee is made with cold meat, poultry or fish. Tartare Sauce, Thousand Island Dressing and Russian Dressing are also considered variants.

Any way you fix it, mayonnaise is a staple in most kitchens. Why not make it special?

Homemade Mayonnaise Has Many Variations

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