Project Cookbook: Mayonnaise

by Kim on May 21, 2014

We typically don’t keep mayonnaise in the house.  It’s not a condiment that we use often and other than being in chicken salad, Nick is not a fan of the stuff.  Now that we are on the sugar-free bandwagon for the next 100 days (yes, Nick decided to join me on this crazy expedition), I am making our lunches.  Bye-bye are the days of the quick and easy Trader Joe’s frozen  Indian entrées for lunch (a personal favorite of mine).  I decided to make chicken salad for the two of us to have for lunch, but I didn’t want to buy a whole jar of mayonnaise just for the recipe, so I decided to look in my cookbooks.  I’d made mayonnaise once before, but I thought I had another recipe to try and sure enough, I did!  So here you have it, homemade mayonnaise:

  Home made Mayonnaise |

Almost Vegetarian: A Primer for Cooks Who are Eating Vegetarian Most of the Time, Chicken & Fish Some of the Time & Altogether Well All of the Time
By Diana Shaw

Makes 1/3 cup (5 tablespoon servings); 129 calories per serving

2 large egg yolks
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
Few sprigs fresh Italian parsley
1/3 cup extra virgin olive oil
Pinch of cayenne pepper
Salt to taste

In a small bowl, blend together the egg yolks, lemon juice, mustard, garlic, and parsley with an electric mixer until well combined, or you can use a food processor.

Keeping the mixer running smoothly, add the oil in a slow, steady stream.  The mixture should become thick and glossy.

Season with cayenne pepper and salt.

Home made Mayonnaise |

My Thoughts:
Mayonnaise is SOOOO simple to make and the homemade stuff doesn’t quite taste like the stuff full of preservatives and additives you find in he jar at the grocery store.  The homemade version is much more yolk-y tasting.  If you don’t like how egg yolks taste, well, you probably won’t like homemade mayonnaise.  For me and my purposes, it was perfect!  I didn’t eat any of this by the spoonful or anything, but I did have a lick straight up before adding it to the chicken salad.  What differentiates this recipe from the last mayonnaise recipe I made is definitely the parsley and cayenne pepper, although they weren’t too noticeable.  If I had a side-by-side comparison, perhaps I would have picked up those notes more in this mayonnaise, but I didn’t.   At the very least, the cayenne and parsley make it a little more visually interesting!   Would I make this recipe again?  Definitely!  Since we don’t keep mayonnaise in the house and I seldom need it, this recipe makes just enough for stir into chicken or egg salad, making it so worthy of making again.  AND, since the recipe is so easy and so fast, it is well worth not buying a jar of the preservative-filled variety!

Home made Mayonnaise |

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