Scrumptious Homemade Mayonnaise
Do you know what these are?
Yes, I know they're artichokes. But do you know what they really are?
Vehicles. Vehicles for mayonnaise. Vehicles for this mayonnaise.Creamy, beautifully pale yellow, thick and smooth and tasting of lemons mayonnaise, the kind where, after you've tasted it, you look around for any respectable excuse to eat it.
This was my first attempt ever at making mayonnaise.
It took a fair amount of steady hand whisking to achieve the finished results (so if you already have a serious case of tennis elbow, consider yourself forewarned). But it was well worth it. I will definitely be making this again. Many, many times.
Because thankfully, we have lots more artichokes in the garden.
LUSCIOUS MAYONNAISE
1 t. salt
1 t. salt
1 t. dry mustard
1/2 t. sugar
2 egg yolks
2 T. freshly squeezed lemon juice
1 c. oil (recipe calls for "Wesson oil"; I used Canola)
1 c. oil (recipe calls for "Wesson oil"; I used Canola)
In medium bowl, mix together salt, mustard, and sugar. Add egg yolks and 1 T. of the lemon juice and whisk for a minute or two. Add the oil in droplets, whisking all the while. Keep adding the oil very, very slowly, so it incorporates into the mixture. As it thickens up, you can add the other T. of lemon juice. Keep going until all oil is incorporated.
This recipe was from the exceedingly delightful book Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining life (with Recipes) by Julia Reed.
Reed adds a pinch of cayenne pepper, to taste, at the end, but I did not. I also cut this recipe in half, because I wasn't sure how much we'd use or how well it keeps. I will probably cut the recipe in half next time, too.
By the way, after making this I was quite proud of my cooking prowess and thought I'd check in with Julia Child for the inevitable congratulations. Child says that while "you should be able to make it by hand as part of your general mastery of the egg yolk," she prefers to make it in the food processor. She finds this "takes no skill whatsoever."
Hmmph.
Scientific side-by-side comparison: On the left is store-bought mayo. On the right is the one I made myself. Apparently with no skill whatsoever. Labels: side dishes, vegetables
posted by Lynn at
5:03 PM
30 Comments:
Hi Lynn, your looks much yummier. Wow what a sentence. Your artichokes are beautiful! I love this time of year and fresh artichokes. I will try recipe for the mayo.
I've been wanting to try to make my own mayonnaise. And I agree with Farm Girl-your's looks much better than store bought-creamy and smooth.
thank you! my family is mad
about artichokes, and it will
be so fun to have a yummy
homemade mayo for it!
Oh, wow! Homemade mayo? I never really thought about it but yeah. I'd like to try it...I like mayo and can only imagine how much yummier it would be if I made it myself. Butter's on that list as well.
~ingrid
I made homemade mayo for the first time last summer...and it was nothing like the stuff you buy at the store. Artichokes (or pretty much antthing else ;) ) work as an amazing vehicle to eat it!
oh wow, i'm so sold!
I've been meaning to try this one day, and after reading your post, I think that day will come soon!
This mayonnaise is SO worth making! Ingrid, I'm hoping to try my hand at homemade butter, too. Because a girl just can't have too many options in the fats department ;)
If you use melted butter instead of oil you get .... Hollandaise Sauce.
I use the easy method of slowly pouring the oil into the whirring blender and it takes 45 seconds and no muscle.
Good idea to add mustard.
I'll try it>
VK, funny you should mention that substituting butter makes it hollandaise, because that was my first thought at tasting this, that it tasted so much like hollandaise. Yum yum yum. So you like it made in the blender, eh? I will have to give that a try.
Don't you listen to that pretentious Julia Child! You have talent - talent, I say! Anyone who's ever broken an emulsion will attest to that!
I really like homemade mayonnaise. I almost had to make my own last night because I ran out of the store bought kind as I was making slaw for dinner.
I ended up adding dijon and a little extra vinegar.
Which totally ruined my slaw.
Thank you, Kelly. I feel much better now :) That pretentious Julia Child! Ha!
Oh! I haven't made mayo for a while...your sure look much creamier and fresher than the jar one...you just inspired me to make homemade mayo ;-)
I've never made homemade mayo. You've inspired me!
I loved seeing the artichokes in your garden. I've never seen anyone grow them before. Your mayo looks skillful to me!
My hubby detests mayonnaise- or he did, until he tasted my homemade stuff. We don't have it often, but mine he tolerates, which is a big step for him :)
Homemade butter is good- but quite different from the store bought stuff.
YES! I do know what those are; Artichokes, indeed. How many people do you know who have the fondest memories ever, stemming from Artichokes?
I spent many afternoons stuffing artichokes with my grandmother as a child. Taking those "fuzzies" out almost the highlight of the event if not for the anticipation of the goodies at the bottom.
I haven't made artichokes in years, Lynn. Your Homemade Mayonnaise sounds delightful. I may be inclined to add the cayenne pepper although, I'm getting a flash of perhaps something with a bit more smokey flavor.
Thanks for the memories and sharing, Lynn...
Sweet memories, Louise. And you're right, I've never heard of anyone (ever) with artichoke memories :) That makes you one-of-a-kind! I'd love to hear more about what you stuffed your artichokes with.
Berji's Domain, any clue on how the homemade butter is different? I would think it might be softer and maybe a bit more lumpy . . . I have a cookbook I picked up at the library book sale (because I really do NEED more cookbooks ;)), written by Jacqueline Kennedy's former chef (in the early 60s, I believe). She has a simple-sounding recipe for homemade butter, and I'm going to try it first chance I get.
Well, I've never read any Julia but I have read plenty of Lynn. And your photo proves a visual superiority. So the taste must be too. But do I have to eat it with vegetables? Can't I just spread it on bread or pasta? You know I avoid my veggies.
The Bumbles, you can skip the mayonnaise vehicles altogether and eat this straight from the spoon. I'll bet it would be great on sandwiches. I need to make more to find out :)
Homemade mayonnaise should have another name, because the store variety is not even in the same class.
I 'm glad you tried your hand at it.
mimi
Wow, that side by side comparison really does show a big difference. Yours looks fantastic!
When I made butter before it was with unhomogenized milk, we just saved the cream and then beat it and washed it until it turned into butter. I seem to recall the butter was pretty hard actually, and perhaps not quite as smooth, but its all cream/butter so it all tastes good :)
It's been a long time since I made mayo but I'd like to try again! Great recipe! ♥
Wow! Your homemade mayonnaise looks like some kind of wonderful, decadent dessert! I'd look for excuses to make it too! :)
Very impressive! I think I am sold once I saw the side by side comparison. The other night for dinner I had to huge artichokes and a couple tablespoons of mayonaise. I think this would have been SO much better. Good thinking.
I'm going to have to try this; I've only tried once (maybe twice) to make mayonnaise, and it was not good, smiles. I would love to have the real deal on my table. This looks super.
Believe me, it takes skill!
I think your mayonnaise looks a lot better than the store bought kind, too! And I completely disagree with Julia Child on this matter of it taking no skill whatsoever. :)
Thank you for stopping by my blog, and for taking the time to comment! I will be back to visit again soon!
I hope you have a good night!
I can identify with your sense of accomplishment. I've only made mayo a couple of times, but it is SO much better and does make me feel proud of myself. Hmph to Julia on this one, indeed!
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