Wednesday, August 22, 2012

How To Make: Mayo

I wish I had some pictures of this but I don't. It's really interesting to watch how three simple ingredients turn into a thick creamy sandwich spread that most people seem to enjoy. Hellmans was always my favorite and Miracle Whip was never an  option. It just didn't taste like mayo. I guess that's why they call it a salad dressing. Whatever, it was gross. So mayo. Eggs, oil and vinegar. That's all it takes. Well you also need a very strong arm to whip it all for a long time, or a good food processor with a one of the holes on top and I have always used for drizzling oil into what was in there. The taste is pretty good. In fact, if you can believe this, I have turned two people from haters of mayo, into likers. I would say lovers but I believe that the only fat you can truly love, is bacon.

What You Need:

1 large egg
1/4 cup red wine vinegar
4 to 5 cup light flavored oil (veg, canola, and olive all work well)

What To Do:

Put the egg into a food processor and turn it onto to the fastest setting possible. Very, very, VERY, slowly start to drizzle in the oil. This is important. Only do a couple drops at a time in the beginning. If you add the oil in to fast, the emulsion (which is what mayo is) will break and you'll have something that looks more like yellow curdled milk than mayo. After you've gotten about 2 cups of oil in, add in your vinegar. This does a couple things. It adds a bit of tang to your mayo, and it helps to "preserve" it, (vinegar is an acid after all). Switch back to adding in the oil and continue doing so until you've gotten your mayo to the consistency you want.  I have never gotten mine to the gelatinous globs you can get from a jar of Hellmans, but that doesn't bother me. Mine is always smooth, creamy and tasty. You can always add in spices too, especially some salt which will enhance the flavor a bit more.
Keep your mayo in an airtight container in the fridge and it will last at least a month.

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