Making Homemade Mayonnaise
Nothing could be more simple than making homemade mayonnaise so get out the egg yolks, lemon juice, garlic, and olive oil to whip up a batch of homemade mayonnaise today. The flavor is eons beyond any store-bought version and the health benefits of making your own outshine the store-bought version by a mile. Packed with protein, minus the preservatives as well as the health benefits of using olive oil, this is a must-try recipe.
Emulsion Facts
Mayonnaise is classified as an emulsion. An emulsion is made up of two or more liquids that when blended slowly become a stable cohesion. Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces.
Water in fat emulsification is most commonly found in the form of vinaigrettes and whole butter.
Amazing Eggs Facts
Egg yolks have a natural molecule called lecithin and when added to lemon juice and olive oil, the lecithin acts as a stabilizer. Without the addition of the egg yolk, the oil and lemon juice are unable to create an emulsion and will eventually separate.
Let me be clear, I'm not claiming to understand emulsions scientifically or profess to be an expert in the area, all I know is that when you mix egg yolks, oil, and lemon juice, you get a delicious, creamy condiment called mayonnaise.
Safety Issues
The recipe calls for raw egg yolks which can carry the risk of salmonella, so you must purchase the freshest eggs possible. Food science experts say that citrus juices and olive oil kill bacteria 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 for up to 42 hours.
Other considerations
I use a pure olive oil or a mixture of safflower, and corn oils to ensure the mayonnaise will not break after being refrigerated. Extra virgin olive oil tends 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.
Homemade Roasted Garlic Mayonnaise
Equipment
- 1 Food processor or hand-held emersion blender
Ingredients
- 2 raw egg yolks
- ¾ cup pure olive oil
- 2-3 tablespoons fresh lemon juice
- pinch of salt and white pepper
- 1 whole head of garlic
- 2 tablespoons olive oil
Instructions
For The Roasted Garlic
- Preheat oven 350 degrees
- slice through the top of the garlic bulb as shown in the photo above. Place the bulb on a square piece of aluminum foil, and drizzle with 2 tablespoons of olive oil. Wrap foil around the 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.
For the Mayonnaise
- In a food processor (or hand-held emersion blender) mix egg yolks, lemon juice, a pinch of salt, and pepper for a few seconds with the mixer running on medium speed, slowly drizzle a thin stream of olive oil into the egg yolk mayonnaise will begin to thicken after about ¼ 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, not all of the olive oil may 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 the oven and allow to cool slightly hold the 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 too 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. Thinly slice fresh squash, zucchini, sweet or red onion, cucumber, tomato, avocado, lettuce and a handful of spicy sprouts. Enjoy!
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