Being in culinary school at Le Cordon Bleu, we learn so much every day about cooking techniques and making pretty much everything from scratch. I haven’t even been in school for a full month and I am already learning so much. I can’t wait to see how dope my skills are in about 6 months! Last week our Chef taught us how to make homemade mayo. Mayonnaise is the mother of all cold, emulsified sauces.
I know a lot of people are disgusted by mayo, and I use to be one of those people. Now, I actually enjoy a thin layer of mayonnaise on my sandwiches. My mom and I are both strange because we love to toast really good bread like Ciabatta and spread mayo on it and eat that as a snack. I swear it’s so good! Anyways, if you love mayonnaise, try making it yourself!
You will need:
3 tsp white wine vinegar
3 tsp dijon mustard
12 tsp egg yolks (I recommend buying liquid egg yolks)
1 pint vegetable oil
Salt and white pepper
1.) Whisk together the mustard and vinegar in a large mixing boil.
2.) Whisk in the egg yolks for about 30 seconds to 1 minute until well combined. Keep in mind: the egg yolk is raw! It is not being cooked so whisking hard will help break up the lecithin.
3.) Season with salt and white pepper.
4.) Place the bowl on a damp cloth shaped into a pretzel to keep it from sliding. Gradually and very slowly whisk in the vegetable oil in a steady stream. (You want to pour the oil over the middle of the whisk.)
5.) Continue whisking hard and fast until the mayonnaise is thick and light in color.
6.) Reserve in a covered container in the refrigerator until needed.
It’s actually harder than it seems! One of these days I will try to film myself making homemade mayo and post it for you to see.