How to make homemade mayo
Basic mayonnaise
Olive-oil mayonnaise
Ingredients:
1 egg yolk
1 tbsp lemon juice
1/2 tsp Dijon mustard
1/8 tsp salt
1 cup olive oil
Directions:
1. Wrap a damp kitchen towel around the base of a large bowl
(to prevent it from slipping).
2. Whisk egg yolk with lemon juice,
Dijon and salt in bowl until frothy, about 1 min.
3. Gradually
drizzle in olive oil, while whisking. Continue to whisk until
mayonnaise thickens to desired consistency, 3 to 5 min.
Mayo will keep well, refrigerated, up to 3 days. If mayo is
too thick, slowly whisk in cold water 1 tsp at a time.
Makes 1 1/4 cups
Per tbsp: 99 calories, 11 g fat, 17 mg sodium.
Switch
it up five ways
For these variations,
use vegetable oil in
place of olive oil in the
main recipe
Spicy: Stir in 4 tsp hot sauce
and 1/2 tsp sesame oil.
Dijonnaise: Stir in 1/4 cup
grainy Dijon mustard in
addition to the 1/2 tsp Dijon.
Garlic aioli: Stir in 2 minced
garlic cloves.
Green goddess: Stir in
1 pitted and mashed avocado
just before serving. Use as
soon as you can.
Kewpie: Omit lemon juice.
Whisk egg yolk with 3 tbsp
seasoned rice wine vinegar,
1/2 tsp Dijon, 1/2 tsp sugar
and 1/4 tsp salt. Continue
with recipe.
Five ways to use it
If you love mayo in sandwiches, wait until
you taste these delicious creations!
Spicy tuna apps (left image): Stir 1/4 cup spicy mayo (recipe on previous page)
with a 170-g can tuna (drained) and 1/4 cup diced
cucumber. Serve on endive leaves. Garnish with
avocado and nori.
Dinner biscuits: Stir 2 cups all-purpose flour with
1 tbsp baking powder and 1 tsp each granulated
sugar and salt in a large bowl. Whisk in 1 cup milk
and 1/4 cup olive-oil mayo (recipe on previous page). Stir into
flour mixture. Lightly flour surface. Pat dough out
to 1/2-in. thick. Using a 2-in. floured cookie cutter,
cut out 16 biscuits and place on a greased baking
sheet. Brush tops of dough with milk. Bake at 400F
until golden, about 15 min.
Waldorf: Toss 1 cup cooked, cubed chicken with
diced apple and celery, sliced green onion, dried
cranberries and 1/2 cup green goddess mayo (recipe on previous page).
Serve on a bed of lettuce.
Japanese potato salad: Toss cooked, chilled and
cubed potatoes with 1/2 cup kewpie mayo (recipe on previous page)
and 1 sliced green onion. Season with pepper.
Belgian frites: Use garlic aioli mayonnaise (recipe on previous page)
as a dip for fries.
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