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A classic sauce, the mayonnaise is easy, quick and affordable to make. Yes! You too can make your own mayo.
Nothing really compares to homemade mayonnaise. You can use it in salads, on sandwhiches, even on your homemade fries, like they do in Belgium! You can use mayonnaise as a base to make other sauces and dressings. It's quick, it's easy, it's affordable, and it's fun!
I use Tabasco sauce to give the mayonnaise a bit of character, any spicy sauce will do. The idea is not to make the mayonnaise spicy. You could use white pepper instead. But don't use black pepper as it would leave black specks in the mayonnaise.
Don't keep home-made mayonnaise more than a couple days. If the sauce has been left outside for any length of time, don't keep it any longer. Mayonnaise is a sauce where the egg remains raw. This should not, but may, cause problems for some people. Ensure you use pasteurised eggs to avoid any issue.
The ingredients for the mayonnaise before whisking and adding oil.
Egg yolk, mustard, salt and Tabasco sauce, before whisking.
The egg yolk, mustard, salt, tabasco, mixed before the oil is added.
Rubber mat to put under the bowl so it doesn't move when you whisk the oil in.
Adding the oil, a little at a time, first drop by drop, then pouring a tiny stream at a time.
Texture of the mayonnaise with half the oil in.
How mayonnaise looks when it starts to break, the oil is starting to split from the mixture.
This is what the mayonnaise should look like when it isn't broken or split.
The mayonnaise has broken beyond saving without extreme measures. I will discuss how to "save" mayonnaise in an upcoming post.
The mayonnaise is nearly finished, very thick, somewhat yellow, before adding the lemon juice.
The lemon juice has been added to the mayonnaise. It is now much lighter, and whiter.
Close-up of the finished mayonnaise
Homemade mayonnaise, nicely presented
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney