Apr. 15, 2008 - Best mayonnaise recipe so far
I keep adapting until I find one I like. this one is adapted from several different recipes and requires a food processor. you could do it with the beaters on high or a whisk attachment on your stand or hand mixer but it will not be as thick. Or you could whisk by hand like the proper chefs do it .... Not until the grid goes down, thanks! At least not for me.
2 egg yolks (reserve whites and add to your next batch of scrambled eggs, keeps for 3 days well covered in fridge)
1 tsp sea salt
1 tsp - 1 Tbsp dijon mustard to taste
1 Tbsp lemon juice
1 Tbsp whey (from draining your yogurt)
run food processor for a half minute, stop, scrap everything together and run again .... leave running.
now mix together in glass liquid measuring beaker:
1/4 cup extra virgin olive oil
1/4 cup safflower oil
3/4 - 1 cup sunflower oil
stir a couple times with a spoon.
Now, using your drizzle insert, add, 1 tsp at a time, 10 tsps of oil mixture, mixing for 15 - 30 sec between the last drop of each tsp. (does that make sense? Add a tsp of oil, watch for it to be done dripping through the drizzle attachment wait for 15- 30 sec. and then add your next tsp.) (if you are using something that is not a food processor add the first 10 tsp of the oil mixture 1/4 tsp at a time, allow it to emulsify into the egg mixture and then add your next 1/4 tsp.) Do Not Hurry this process or you will end up with a gross bunch of eggy globs floating in oil.
Once you are done with the 10 tsps, you may start adding 1 Tbsp at a time to the drizzler in the same way for the next 10 Tbsp and then just glob it in there every couple of minutes. If you are not using a food processor do it just with the thinnest drizzle you can, such a little bit at a time until you are down to 3/4 - 1 cup of oil, then you can start adding it in a very little bit faster. If you hurry this process you will have a gross inedible mess.
Once all the oil is incorporated transfer to a glass jar (you will have 1-2 c. of mayo) cover tightly and let it sit at room temp for 7 hours. This allows the whey to do it's work which is innoculating anything that may cause the mayo to spoil. then put it in the fridge. If you skip the whey your mayo would need to be eaten within a week, but with the whey and the room temp resting period your mayo should last several months in the fridge.
Ideas: mix half yogurt and half mayo then add dill, garlic, basil, thyme stir and allow to sit in fridge for 1/2 hour. Dip for your veggies. Use however you would use store bought mayo.
To make into Salad Dressing (miracle whip) add sugar and horseradish to taste.
Why? there are more and more additives in the mayo and miracle whip you by at the store, most of them not good for human consumption, not to mention how taxing it is on the environment to be buying and chucking all those plastic and glass jars and lids, even if you recycle them. Recycling is not a guilt free, go ahead to buy into our society's consumeristic mindset. Recycling uses gas to get the materials to the recycling plant, chemicals and energy for the recycling process and usually the product is no longer food safe when it comes out of the recycling plant which means our only option for food safe plastics and glass is raw virgin materials..... besides...... The first R of the 3Rs is REDUCE, and by making this, among other things from scratch I am hugely reducing my waste, recyclable or other wise.
