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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Homemade Mayonnaise Recipe

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This recipe for Homemade Mayonnaise is from The Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg yolk
1 ½ teaspoons fresh lemon juice
1 teaspoon white wine vinegar
¼ teaspoon Dijon mustard
½ teaspoon salt plus more to taste
¾ cup extra virgin olive oil
Directions:
Directions:
Combine egg yolk, lemon juice, vinegar, mustard, and ½ teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. (If you don’t want to whisk, this can be done in a stand mixer at a low setting with the whisk attachment.)

Using ¼ teaspoon measure and whisking constantly, add ¼ cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining ½ cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead. Can be made up to 2 days ahead. Keep chilled.

For aoli, add chopped fresh garlic before chilling.
Personal Notes:
Personal Notes:
In reviewing and collecting recipes from the Youngs and Rubens, it is obvious that we take our mayo seriously. Both families seem to have sworn an oath of loyalty to Hellman's (referenced by brand in most recipes) and I can't remember a meal at Grandma Charlotte's that didn't involve a giant tub of it with the blue and yellow label. Sometimes a recipe is really improved with homemade mayonnaise from scratch. It makes a world of difference in French cooking, and if you're serving it as a dipping sauce or aoli.

 

 

 

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