the grind. home made mayo


If you haven’t tried homemade mayo, you are missing out. This is great on it’s own for artichokes or on a burger, but it’s also a great base, or addition to salad dressings if you want something creamy that’s doesn’t have dairy. Pastured eggs are AWESOME for mayo. This recipe is adapted from the Fanny Farmer Cookbook, and came from The Clothes Make the Girl website. She has great recipes.

It’s a fairly simple recipe, but I’ve had some mayo failures in the kitchen because I haven’t done the following.
1. All your ingredients must all be at room temperature; the egg, oil, and lemon juice.
2. Take your time. And then go slower than that.
3. Look at the expiration date on your eggs. Add about a week. Write that date on the lid of your storage container so you know when to toss your mayo (if it lasts that long).
4. Do not use expensive, fancy extra-virgin olive oil; the olive flavor is overpowering. I use the grocery store brand “light tasting” olive oil. It barely tastes like olives which is not so good for green salads, but is awesome for mayo.

INGREDIENTS:
1 egg @ room temp
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp

Directions:
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

If you want to see a video of the process: http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/