by gingerroot
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gingerroot's Notes:
Expand2 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).
Ask a question about this stepYum - 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??
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. : )
Thanks! I was going to offer a mayo recipe, but I like yours much better. Very nice recipe.
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. : )
Thank you for sharing this recipe
Thank you, pauljoseph.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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!