By: Helena Stallings, Culinary Arts Student
One of the most common condiments found in our refrigerators is mayonnaise, or mayo. Although it’s a classic, mayonnaise isn’t the most healthy food you could be eating, but there are many uses for it and the flavor combinations you can add to it are limitless. Unfortunately most of the mayos you find in the grocery store are filled with added fats and preservatives, compounding the already unhealthy aspects of the product. In less than 10 minutes, you can make your own mayonnaise at home and in moderation, mayo can be a wonderful compliment to french fries, fresh vegetables or on a favorite sandwich.
The recipe for a basic mayonnaise is 2 egg yolks, 8 ounces of oil, a dash of white wine vinegar or any acid such as lemon juice, and salt, white pepper and ground mustard to taste. The only equipment you will need is a medium sized mixing bowl and a whisk. To start, separate your yolks from the whites and place them in the mixing bowl. While whisking constantly, slowly drizzle in your oil. Egg yolks can only hold 4 ounces of fat per yolk, so if you would like to make a larger batch of mayonnaise you will need 4 ounces of oil per each additional egg yolk. When your oil and your yolks begin to emulsify and thicken, add a little of your acid to brighten up your mayo, add a little flavor and thin out the emulsification. Continue drizzling in your oil until the mayo has reached the desired consistency and season to taste. Remember that white pepper is a lot more powerful than black pepper, so use sparingly and enjoy!
Basic Mayonnaise Recipe
2 egg yolks
8 ounces of oil
1 tbls White Wine Vinegar
To Taste Salt, White Pepper and Ground Mustard
