Safety Issues: The recipe calls for raw egg yolks which can carry the risk of salmonella, so it’s vital you purchase the freshest eggs possible. Food science experts say that citrus juices and olive oil kill bacteria but you can elevate any worry by using pasteurized eggs.
Pasteurization: is the process of heating food to a specific temperature for a certain duration and immediately cooling. Pasteurization slows the process of microbial growth which in turn slows spoilage.
Safe Storage: To store homemade mayonnaise safely; keep any unused portion in an air tight container and keep refrigerated up to 42 hours
Personal Note: I’ve never had a “bad” batch of homemade mayonnaise in all the years I’ve been cooking.
Other considerations: I use a pure olive oil or a mixture of safflower, and corn oils to insure the mayonnaise will not break after being refrigerated. Extra virgin olive oil has a tendency to break after refrigeration.
Fixing a Broken Emulsion: If your mayonnaise breaks after being refrigerated it doesn’t mean you have to throw it out. Just beat a room temperature egg yolk in a medium bowl and slowly whisk in the leftover mayonnaise.
Roasted garlic imparts a nutty flavor to the rich and creamy texture of this homemade condiment. Other options for flavored mayonnaise; add a pinch if chili powder, chopped green chilies, fresh herbs such as basil or tarragon; the sky is the limit when making your own mayonnaise.
Homemade Roasted Garlic Mayonnaise
makes about 1 1/2 – 2 cups
preparation 15 minutes
2 raw egg yolks
3/4 cup pure olive oil
2-3 tablespoons fresh lemon juice
pinch of salt and white pepper
1 whole head garlic
2 tablespoons olive oil
Preheat oven 350 degrees
- slice through the top off the garlic bulb as shown in the photo above. Place the bulb on a square piece of aluminum foil, drizzle with 2 tablespoons olive oil.
- Wrap foil around bulb, twist top closed and bake at 350 degrees for 45-50 minutes. If roasting just one garlic bulb use a toaster oven to save energy.
- using a blender or hand held blender wand, mix egg yolks, lemon juice, a pinch of salt and pepper for a few seconds
- with mixer running on medium speed, slowly drizzle a thin stream of olive oil into egg yolks
- mayonnaise will begin to thicken after about 1/4 cup oil is added, at that point adding a faster stream of oil is fine and will make the process go faster
- continue to add oil until mixture is thick, it’s possible that not all of the olive oil will be used to complete your mayonnaise, you may also add more lemon juice to thin the recipe if it becomes too thick
- remove roasted garlic from oven and allow to cool slightly
- hold garlic bulb by the back end and squeeze the roasted flesh into a small bowl, you may need to use a paper towel to hold the bulb if it is still to warm to handle
- add garlic to mayonnaise and blend until incorporated
- taste for seasoning
Roasted Garlic Mayonnaise is the essential flavor component in my Veggie Sandwich, made with Homemade Sandwich Rolls.