Recently I dropped my yolks into the blender, turned on the blade and started to drizzle sunflower oil drop by drop. 10 minutes later instead of delicious creamy mayo, I had swirly egg oil, yuck. I dumped everything out, grabbed four more eggs and started over. 10 minutes later, the same results. I hurled the bowl, stitched together a series of expletives that would make Christian Bale proud and went to my room to play a couple games of MW2.
Calmed by gunning down some people online, I returned to the kitchen and started over. 10 minutes later I had perfectly thick and absolutely delicious mayo in the blender. I still have no idea what happened, but I am guessing it had something to do with the membrane on the yolks being thin (I used 4 more eggs from a different box).
Why go through all that work when you can just buy a jar at the store? Taste. Homemade mayo is worlds better than that unctuous white goo that has been sitting in a cardboard box or on a dusty shelf for god knows how long. The other reason to make it at home is that you can control the taste by adding garlic, paprika, lemon juice or cayenne to your liking. Here is my basic recipe.
4 egg yolks (very fresh eggs and allow to reach room temperature)
400 ml olive oil
1 t whole grain mustard
1 garlic clove (chopped)
juice of 1/2 lemon
1 t sea salt
freshly ground pepper
Drop egg yolks into a blender or food processor. Add 1 t whole grain mustard and pulse a couple times to combine. Slowly, and I mean SLOWLY add the first 100ml of oil, drip by drip. When you are nearing the end of your patience and the end of the first 100ml you will notice that the yolk and oil mixture has started to thicken. At this point you can add the other 300ml in a slow and steady drizzle. At some point the mayo will get too thick to blend. Add a little water, stir and continue to blend. When all 400ml of oil have been added, add the chopped garlic clove, the lemon juice and salt and pepper. Taste and add more ingredients if you wish. Store in a jar or squeeze bottle in the fridge for up to one week.
I have included the recipe for Green Goddess Dressing because I always make both mayo and green goddess at the same time. You make the mayo, leave a third of the mayo in the blender and add the other ingredients to make Green Goddess. Green Goddess used to be the top dog dressing in the United States until Ranch Dressing came around. Legend has it the green hued dressing was created at the Palace Hotel in San Francisco in the 1920’s to honor George Arliss’ new play “The Green Goddess”. The dressing is perfect for Spring not only for is color, but also because you can use up all the herbs you have around the house. I like the dressing on a hearty leaf like frisee, but it also works well for tossing on green beans, hard boiled eggs or new potatoes.
Green Goddess Dressing
150ml homemade mayo (recipe above)
2 T creme fraiche (or sour cream)
1 T tarragon vinegar
1 t anchovy paste
1 small handful of tarragon, parsley, chives and chervil. (you can also toss some arugula or watercress in)
salt and pepper to your liking
Add all ingredients to blender and turn on low. Once combined crank up the blender and allow to puree until the color changes to a pale green. Taste, adjust seasonings and blend again. Pour into a jar or squeeze bottle and store in the fridge for up to one week.