If you’ve never made real mayonnaise before, your life is about to change. It’s actually an insult to mayonnaise that we call the store bought, processed, fallout-proof oil emulsification by the same name. Real mayonnaise is extremely easy to make after you understand the process, and all the ingredients can usually be found in any fridge and pantry. Variations on the base recipe are endless, and opens up a whole new world of sauces. To suggest a few variations on the base product: garlic and lemon (aioli), reduced red wine, smoked paprika (serve with jamon and manchego croquettas), wasabi, and of course sriracha. I’ve even heard of fish roe mayonnaise, but I have yet to try it.
This is the start of mayonnaise. Egg yolk, diijon mustard, and salt. There’s only one more ingredient past this point, but technique is the important thing.
To make, you’ll need the following (makes about 1/2 cup of mayo):
1 egg yolk
1/2 tbsp of diijon mustard
pinch of salt
Oil, vegetable oil for a light mayonnaise, olive oil for a richer, more flavorful mayo
1. Place egg yolk, mustard, and salt into a bowl or pestle and mortar. Mix gently with a fork or whisk to incorporate.
2. Here is the crucial part. Add the oil in a small stream (think hourglass stream) and whisk with egg yolk mixture regularly, but not too rapidly. Too little oil is will not be an issue, too much and your mayonnaise will break. Continue to add the oil in a steady stream until the emulsification sets, then you can increase the rate at which you’re adding oil. Continue adding oil and whisking continuously until the desired firmness has been reached. If too firm, add some lemon juice to reduce the viscosity.
3. Your mayonnaise is complete, now is the time to enjoy as is, or create a variation with whatever flavor combinations you can think of.