June 18, 2010

The Biggest Fault with Homemade Mayonnaise

Homemade Mayonnaise

Do you see the color? (No, that is not my crappy phone photo taking skills in action.) It really is yellow. It is just when you have been raised on cream/ivory colored store-purchased mayonnaise it seems a little weird to be eating mayonnaise that is yellow. Pale yellow, okay (that is what my last foray into mayonnaise making produced). Yellow (almost like mustard), a little worthy of having the word fault associated with it.

That is before you taste it. This mayonnaise tasted great. The previous mayonnaise (see above) was a little tangy and not quite as creamy as I would have liked but it was okay. This mayonnaise on the other hand was perfect. What else would we expect from a recipe with Julia Child's name on it?

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Julia Child's Mayonnaise
from The Nibble
Print Recipe

round-bottomed, 2½ to 3-quart glazed pottery, glass or stainless steel mixing bowl. Set it in a heavy casserole or saucepan to keep it from slipping.
3 egg yolks
1 Tbsp wine vinegar or lemon juice (more drops as needed)
1/2 tsp salt
1/4 tsp dry or prepared mustard
1 1/2 to 2 1/4 cups of olive oil, salad oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount
2 Tbsp boiling water

Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky. Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more. The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition. When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil. Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste. If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.

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Okay, okay. I am being a bit harsh as I know why it was so yellow. 1 - Fresh eggs (the yolks are almost orange) and 2 - Olive Oil (darker than canola oil)

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