i used to have a troubled relationship with mayonnaise, finding its consistency lacking, and hating how it moistened the slices of bread it inevitably graced in my lunchtime sandwiches like glue. an exchange student from japan who lived with my family one summer changed all that. saari put mayonnaise on literally everything. bread, meat, potatoes, corn, broccoli, salad, you name it. if it was savoury, or had a good chance of accompanying dinner, it was game for mayo. her love for it egged me on (get it? no? okay..) to experiment with adding in different herbs and spices, flavouring the condiment and using it to enhance dishes rather than simply employing it as a way of staving off the dryness of overcooked food.
i’ve been meaning to make mayonnaise from scratch for a while, but it wasn’t until this weekend that i finally got around to it. my dad was making meringues for dessert, and we had a surplus of yolks sitting in the fridge. so i got to work. and i don’t know that i will be able to return to my previous go-to tub of hellman’s after this.
ingredients (adapted from mark bittman’s how to cook everything vegetarian)
1 egg yolk, at room temperature
2 t dijon mustard
1 C neutral oil (i used canola and extra virgin olive)
3 T lemon juice
1 crushed clove garlic
salt and pepper to taste
place yolk and mustard in bowl and mix together with hand mixer. gradually introduce oil, drizzling a slight amount at a time and making sure it emulsifies well with the egg mixture before adding more. continue with this until you have added all the oil. voila! mayo. fold in lemon juice, salt and pepper, and crushed garlic.