Tastes Like Food

So often mayo is given a bad rap as fattening and unhealthy, but mayonnaise is a truly a glorious sauce when you make it at home!  Try this recipe and you’ll never go back to store-bought mayo:

Whisk together:

• 2 egg yokes
• 2 Tbsp vinegar
• ¼ tsp salt

Whisk like the dickens while slowly adding one cup oil (see below).  Start drop by drop and as the mayo thickens, lightly pour the oil in a steady stream.  Be sure the oil is thoroughly incorporated as it’s added.

Use a healthy oil; high oleic sunflower and safflower oil are my favs, they have mild flavor and are healthy; some brands even have high levels of omega-3.  You can also use other highly flavored oils as well; just don’t use more than a 1/3 cup for your first time.  Olive oil is great; try walnut oil (great butter flavor!) or hazelnut oil or truffle oil.  If you do, let me know how they turn out!

Add a tsp or so of mustard and salt and pepper to taste.  Pour into a jar.

Now test your counter intuition; leave the mayo out, on the counter overnight.  At room temperature, the acid in the vinegar will have better reactivity with any potential pathogens, including salmonella.  After that, keep it in the fridge and it will keep for a few months, unless of course you gobble it all up on turkey sandwiches.   

Experiment with herbs, hot sauces, spices, roasted peppers, whatever you like!