In Greek: μαγιονέζα, pronounced mah-yoh-NEH-zah
Mayonnaise has been the inspiration for many meals in many kitchens, and making it at home means the cook can “doctor” it up according to preference. Like it hot? Add a little cayenne pepper or tabasco to heat it up. Start with the basics… and improvise.
- 3 egg yolks
- 1 teaspoon prepared mustard
- 1/4 teaspoon of salt
- 1/4 teaspoon of white pepper
- juice of 1/2 lemon
- 1 tablespoon of vinegar
- 1 1/2 – 1 3/4 cups of seed oil
- 3 tablespoons of water
Using a spoon, wire whisk, or blender at low speed, mix the egg yolks, mustard, vinegar, salt, and pepper. Add one quarter of the oil very, very slowly (a drop at a time), beating continuously until the mixture melds. Mix in the water and lemon juice, and when fully blended (it will be a smooth golden color), the remaining oil can be mixed in a little faster.
- Beat continuously during preparation.
- When increasing the quantity, the ratio of egg yolks to tablespoons of water should always be 1:1.
- If using a spoon or whisk, always beat in the same direction.
- To increase the heat, use cayenne pepper or tabasco instead of white pepper.
Fixing a mistake:
- If the mayonnaise gets too thick, beat in a little more water or lemon juice.
- If the mayonnaise separates (oil from water), beat an additional egg yolk in the blender or a clean bowl and add the mayonnaise, one spoonful at a time, beating continuously until it melds.
Yield: about 2 cups