This post is part 2 in a series on emulsified sauces. To read part 1 which covers history and how to make Hollandaise Sauce, go here.
Mayonnaise was originally called “Mahonnaise” from the town Spanish town on the island of Minorca called Mahon, captured by the French in the late 1700’s. It’s said a French general’s cook created the sauce made from eggs and oil to celebrate the victory because he had no cream.
Most Americans are familiar with mayonnaise in the form of the commercially made Best Foods or Hellman’s brands. This sauce originated in a New York deli in 1912 as a dressing for sandwiches, originally bottled with a “blue ribbon” on it. In 1932 Hellman’s was purchased by the California company Best Foods and they now sell almost half of all mayonnaise purchased in the US. The names are still split; anything west of the Rockies is Best Foods, anything east is Hellman’s. Inside the jar, it’s all the same.
Commercial mayonnaise is good, but try making your own for a very fresh flavor, plus watching something go from liquid to solid is a treat for kids. Mayonnaise is best known as a sandwich spread, but can also be used as a base for dips and salad dressings.
Mayonnaise is similar to hollandaise in that it uses egg and oil, but because it’s a cold sauce, it’s much easier to make. The typical ratio is about 3/4 of a cup of oil per egg yolk. Any more oil and the emulsion may break.
Ingredients
- 2 room temperature egg yolks
- 1 tablespoon white vinegar or fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 cup neutral oil (like canola or grapeseed), mild olive oil or a blend
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
Instructions
- Let the egg yolks come to room temperature. You will get better results and an easier emulsion if the eggs are not cold.
- Separate the eggs, reserving the egg whites for future use.
- Place the two egg yolks, the vinegar (or lemon juice), mustard, salt and white pepper in the food processor bowl. Pulse several times to combine the ingredients. Turn the processor on and through the feed tube, pour about 1/3 of the oil in, in a very slow stream. The eggs and oil will begin to emulsify and thicken. Stop the processor and remove the lid. With a rubber spatula scrape down the sides, and if there is any raw egg near the center bottom of the bowl, scrape it outward toward the rest of the sauce.
- Put the lid back on and turn the machine back on. Through the feed tube, pour the rest of the oil in, in a very slow stream.
- Once you have added the oil and the sauce is thick, taste for seasoning. Add salt and pepper or even an extra bit of vinegar or lemon juice to your personal taste.
- If the mayonnaise gets too thick, whisk in a tablespoon of ice water, one at a time, until it reaches the desired consistency.
- Roll a kitchen towel into a ring and place on the counter. Set a large bowl on top for stability. Place the egg yolks in the bowl and whisk in the vinegar (or lemon juice) mustard, salt and white pepper.
- Begin to whisk the egg mixture vigorously and slowly add the oil, either a tablespoon at a time, or in a very thin slow steam.
- Once you have added the oil and the sauce is thick, taste for seasoning. Add salt and pepper or even an extra bit of vinegar or lemon juice to your personal taste.
- If the mayonnaise gets too thick, whisk in a tablespoon of ice water, one at a time, until it reaches the desired consistency.
- Keep refrigerated for up to 5 days.
Notes
Flavor Variations:
Aioli- add mashed or minced garlic to the mayonnaise
Anchovy-add pureed anchovies or anchovy paste at the end.
Sriracha-whisk in some hot sriracha chili sauce, a dash of light soy sauce and some grated ginger for a spicy Asian inspired dipping sauce.
Pesto-whisk in a couple of tablespoons of prepared pesto sauce at the end or add some pureed basil and garlic to the mix in the food processor when making the mayonnaise.
Chipotle- Use this canned smoked jalapeno in sauce to spice up a sandwich.
Extra Virgin-Use all extra virgin olive oil for a more pronounced olive oil flavor.
Rouille- season with saffron, garlic, and cayenne
{ 2 comments }
