Recipe

Oh-My-Mayo

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by gingerroot

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by gingerroot

This recipe was entered in the contest for Your Best Condiment
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gingerroot's Notes: I have never been a big fan of mayonnaise. Then, it occurred to me that I might like it more if I made it myself, adding flavors that appealed to me. Making your own mayonnaise is not difficult...
I have never been a big fan of mayonnaise. Then, it occurred to me that I might like it more if I made it myself, adding flavors that appealed to me. Making your own mayonnaise is not difficult, nor does it require special equipment or unusual ingredients. I must warn you though; it may be life altering (as I seriously consider eating this by the spoonful) because any homemade mayonnaise is so much richer, silkier and flavorful than what you can buy. Note: I included my new favorite garden herb, sweet mace, which has a indescribably appealing anise flavor. Feel free to substitute your favorite herb of choice.

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Serves about 1 1/2 cups

2 egg yolks Ask a question about this ingredient

2 tablespoons Meyer lemon juice Ask a question about this ingredient

1 tablespoon red wine vinegar (the best you have - I used some amazing 18 year old red wine vinegar) Ask a question about this ingredient

salt to taste Ask a question about this ingredient

black pepper to taste Ask a question about this ingredient

1/4 cup extra virgin olive oil Ask a question about this ingredient

3/4 cups canola oil Ask a question about this ingredient

1 teaspoon minced sweet mace (Spanish tarragon) Ask a question about this ingredient

In a large bowl, combine egg yolks, lemon juice, red wine vinegar, a pinch of salt and a grind of black pepper; whisk until smooth and combined. Slowly add oil, a little at a time, whisking thoroughly to emulsify mixture before adding more oil. Repeat until you have added all of the oil and mixture is thick. Fold in herbs. Add more salt, if necessary, to taste. Transfer to a small clean jar with a lid. Mixture should keep in the refrigerator for about a week. Enjoy on sandwiches (especially with grilled or roasted meats), with crudités, or any kind of fritter (I'm thinking fried green tomatoes).
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7 Comments on Oh-My-Mayo

ashley_samuel_pierson added 7 months ago

I just came across your recipe, and I am off to make this now. I have left over chicken. This is exactly what I need! Thanks for sharing!

aargersi added about 1 year ago

Yum - I have never made my own mayo (or butter) but after this week it looks like I need to start! I am lazy - have you tried this in a blender on low speed??

gingerroot added about 1 year ago

I have not tried to make it in a blender but I have seen recipes that use one to make mayo. I think as long as you add the oil slowly (especially in the beginning) and emulsify as you go, a blender would work beautifully. I will say that making it by hand is a great stress reliever. : )

Sagegreen added about 1 year ago

Thanks! I was going to offer a mayo recipe, but I like yours much better. Very nice recipe.

gingerroot added about 1 year ago

Thanks Sagegreen! You should still post your recipe - I'm not sure I agree that mine could be better...especially since mayonnaise is just a vehicle for so many different kinds of flavors and combinations. I know that all of your recipes have certainly inspired the way I think about ingredients. : )