Why buy it when you can make your own?
30 minutes before starting, take all your ingredients out to reach room temperature.
Separate the eggs and place the yolks in a bowl (of food processor or mixer).
Add 1 teaspoon of mustard to the yolks, a dash of salt and some pepper. Mix.
Add 1 teaspoon of vinegar (or lemon juice) and mix vigorously.
Add oil in a stream while beating until it starts to "take" then continue adding very slowly all the while beating. The mayonnaise should be very firm.
If you "miss" your mayo you can save it by putting 1 tablespoon of very cold water in a clean bowl and pouring in the "defective" mayo slowly while beating until it is firm.
You can flavour your mayo with any herb, or spice as well as anchovies or shrimp, cucumbers, garlic... the choices are endless. Here are a few classics:
Rémoulade
This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish.
Tartar
Based on mayonnaise, tartar sauce is a mixture of minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings. It's traditionally served with fried fish, but can also be used with vegetables (a quickie way: mix mayo and green relish).
Aïoli
A strongly flavoured garlic mayonnaise from the Provence region of southern France. It's a popular accompaniment for fish, meats and vegetables.
Ingredients
Directions
30 minutes before starting, take all your ingredients out to reach room temperature.
Separate the eggs and place the yolks in a bowl (of food processor or mixer).
Add 1 teaspoon of mustard to the yolks, a dash of salt and some pepper. Mix.
Add 1 teaspoon of vinegar (or lemon juice) and mix vigorously.
Add oil in a stream while beating until it starts to "take" then continue adding very slowly all the while beating. The mayonnaise should be very firm.
If you "miss" your mayo you can save it by putting 1 tablespoon of very cold water in a clean bowl and pouring in the "defective" mayo slowly while beating until it is firm.
You can flavour your mayo with any herb, or spice as well as anchovies or shrimp, cucumbers, garlic... the choices are endless. Here are a few classics:
Rémoulade
This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish.
Tartar
Based on mayonnaise, tartar sauce is a mixture of minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings. It's traditionally served with fried fish, but can also be used with vegetables (a quickie way: mix mayo and green relish).
Aïoli
A strongly flavoured garlic mayonnaise from the Provence region of southern France. It's a popular accompaniment for fish, meats and vegetables.