Happy Cinco-de-Mayo...nnaise!

May 5, 2012

So last month, one of my goals was to make homemade mayonnaise. I had attempted it once before and failed. I was determined to succeed since it seemed pretty simple with a nice short list of ingredients. I will say, it is pretty easy but takes patience.

I got out my trusty Fannie Farmer cookbook and followed the recipe in there.

Ingredients: (all at room temperature)
1/2 teaspoon dry mustard
1/2 tsp sugar
1/2 tsp salt
Pinch of cayenne
1 egg yolk
1 Tbsp vinegar
3/4 cup olive oil
1 Tbsp lemon juice

Mix the mustard, sugar, salt, and cayenne. I actually did not have any dry mustard on hand.

 So I took some mustard seeds and put them in my coffee grinder and

 voila... dry mustard powder.

After mixing the dry ingredients I put them in my food processor. Add egg yolk and pulse, mixing thoroughly. Add vinegar and continue pulsing. Now to add the oil. Add 1 tablespoon oil a drop or two at a time. As you add the oil, constantly mix. I had one finger on the pulse button as I added the oil with the other hand. Once that oil is incorporated, add 1 teaspoon of oil at a time.

Make sure it is well mixed before adding more. This was the step that took a bit of time and needs patience. There are 36 teaspoons in 3/4 of a cup of oil and I would mix for 5-10 seconds after each teaspoon. So you can see it will take a bit of time. However, you will see the mixture begin to thicken up as you go along. It is very exciting.

Once all the oil is added, add the lemon juice. You can add more lemon juice if the mayo is too thick.

The result - a tangy, thick homemade mayo...Success!

Linked to  Tuesday Talent Show, Real Food Wednesday