Mayo, one of the simplest thing to make yet I grew up with a jar of mayo constantly in the fridge. Just like ketchup, it’s one of those kitchen staples in most homes. What most people don’t realize is the fact that store-bought mayo doesn’t expire for a very very long time. If it has a longer expiry date than you, then there’s really something wrong with that! So here’s a simple mayo recipe. Not only is it quick and easy, it also doesn’t have any added preservatives that your body cannot digest.
Contrary to popular belief, fats are healthy! One reason is they help you digest the fat-solube Vitamins A, D, E and K. Olive oil has an extensive list of phytonutrients. One category worth mentioning are polyphenols. The polyphenols in olive oil functions as anti-inflammation and antioxidant nutrients in our body. Though the yolk in eggs are often associated with cholesterol, they have a lot more benefits. The yolks have choline in them which helps with memory. Eggs have complete proteins (all the essential amino acids), Omega-3s, Vitamin A, D, E and all the Vitamin B-complex along with the antioxidant mineral Selenium.
Making things from scratch is fun! Play around with mayo and enjoy new varieties of dipping sauces or dressings! I love truffles so when I like to treat myself, I add truffle paste to my homemade mayo and eat it with steak or with a burger. Mayo is a great base for many dipping sauces or dressings. Simply add garlic, capers and anchovies to this mayo recipe and you have yourself a caesar dressing! Want to make an aioli? Just add roasted garlic and it’s a garlic aioli. Add roasted red pepper and it’s a roasted red pepper aioli! Add some basil and it’s a basil aioli! I think you get the idea 🙂
- 1 egg yolk
- 2 tsp dijon mustard
- 1 Tbsp lemon juice
- 1 cup light olive oil
- TT sea salt
- In a bowl, place egg yolk, dijon mustard, lemon juice and a pinch of salt. Whisk until everything is mixed well.
- While continuously whisking, slowly stream in light olive oil. Continue to do this until all the olive oil has been used up. The mayo should be thick enough for the whisk to create a slightly stiff peak as shown in the picture. Season with salt to taste.
- Slowly streaming in the oil prevents the mayo from splitting.
- If you find that your mayo has split (you would know cause it would look curdled), don't fret! It's fixable. First, just breathe. It's okay, even I've made this mistake before. Second, set the split mayo aside. Third, start over with step one (egg yolk, mustard and lemon juice base). Then, instead of adding more olive oil to your base, add the split mayo slowly into the base egg yolk mixture as if it was the olive oil and slowly whisk.
- Mayo too thick? Thin it out with a bit of water.
- Mayo too thin? Add more olive oil.
- Homemade mayo may be more yellow in colour than store-bought mayo, it all depends on the colour of the egg yolk.
- It lasts for two weeks in the fridge so make small batches at a time as you need it.
- Make sure to use a light olive oil as extra virgin olive oil imparts a very strong flavour. You could also use avocado oil!
- It is important to buy good quality olive oil stored in a dark glass bottle as it can become rancid with exposure to light and heat. Keep them in a cool place.
- It is also important to buy organic, pasture-raised eggs. I buy mine straight from a farmer at the farmers market. If you live in Vancouver, check out Rockweld Farms, they are awesome!
- Be aware of the difference between cage-free, free-run and freee-range eggs. Check out this David Suzuki Foundation article: Choose Eggs from Happy Chickens.
HAPPY WHISKING!! ?
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