Dear reader, I have a confession. I-I…I’ve always wondered what mayonnaise tasted like. Seriously, I’ve never eaten it before. I’ve never eaten a lot of foods, many of which I never will. Funny how I ate so much back in the fat days, yet there’s so much still left out there for me to try. I’ve been vacillating on whether I should make this or if it’d be a waste. Curiosity won out. As the saying goes: Curiosity killed the cat, but mayonnaise made it fat. No, that’s not quite right, but it’ll do. I used this recipe, but I’ve never been able to get mustard powder, never able to get a straight answer on whether ground yellow mustard seeds are the same thing or not either, so I just left it out. I know some people freak out about uncooked eggs, so, well, I guess do what you will. I just used real free range egg, not the ones you get out of shops, the ones that come from a friend that keeps hens. I mean the hens lay the eggs, not the friend. Nothing like freshly laid eggs from well fed and well cared for hens.
So, I guess I should say how it tastes? It feels odd, me a neophyte mayonnaiser telling you an experienced mayonite how this bland looking sauce, condiment?, tastes. It’s tangy, from the lemon, but there’s a smooth taste that isn’t quite egg or oil, it tastes emulsified. Joking, but it is really hard to describe. It has a stronger taste than I’d have imagine by just looking at it. You can add a few things after making it, I opted for garlic, but as the week progresses I may try other additions. I’ll update the recipes as my adventure progresses. I you want mayo, or would like to try it, then this recipe is pretty foolproof, be careful when blending though. My blender started to struggle as the sauce became thicker. It also thickens as it cools in the fridge. It started as a very thick, but pourable sauce, after refrigerating it was more like a mousse. I like it, I won’t make it much as it makes way too much for just me, but it’s nice to have a recipe like this to hand. I’ll see you soon, I have a few posts to type up and schedule. Take care, dear reader.
240ml Olive Oil
1 Large Egg (About 70-80g in Shell)
60ml Freshly Squeezed Lemon Juice
1/4 Tsp Salt
1/4 Tsp Black/White Pepper
1. Add everything, except the Olive Oil, to a blender and blend until combined.
2. While the blender is running slowly dribble in the Olive Oil. The Mayonnaise will start to thicken. Stop when the mayonnaise is thick and creamy. Pour into a container, scrapping down the sides as needed, and leave in the refrigerator for up to one week.
Garlic Mayonnaise: Add 2 Cloves of Garlic, Grated, to about 4 Tbsp Mayonnaise. Adjust with more or less Garlic to taste.