Since I was a wee lad, I’ve always been a mustard over mayonnaise kind of guy. I’m not at all too sure what exactly turned me off about mayonnaise, but I definitely knew it wasn’t for me. When I later found out what was in it and how it’s made, I realized that there’s not one ingredient in mayonnaise that I don’t enjoy on its own.
But the girlie was quick to remind me that even though I might like each of the components of mayo, that doesn’t necessarily mean that I have to like them when they are all put together.
After doing some quick research, I came to find that even though the basic principles are the same, mayonnaise is actually made in a variety of ways all over the world. So I convinced myself that there had to be a version that I would enjoy if I played around with it enough.
And this is what came out of it.
Here’s what you’ll need:
- 2 egg yolks
- Dijon mustard
- Canola oil
- Lemon juice
- Salt and pepper
[Just to mention before we start, this process can easily be done with a hand blender or food processor if you have one. I chose to use a whisk but I have to admit that it did take a bit more time and effort than I expected.]
In a mixing bowl, combine the egg yolks with some Dijon mustard.
Slowly add canola oil while whisking vigorously.
Note: The total amount of oil I ended up using was about 1/3 of a cup. Be careful not to pour the oil too quickly in the beginning stage or everything will separate and you’ll have to start over.
Continue gradually adding the oil and whisking until it starts to thicken.
Then season with salt, pepper and lemon juice.
Mix the ingredients thoroughly and keep whisking until the mayo becomes thick and creamy.
[It’s perfectly fine to use right away, but I liked it better after it chilled for about an hour in the fridge.]
Mayo is great to have around for dressings, sandwiches, burgers and more!
It took two tries just to get the technique down—most likely because I had a camera strapped to my head and I was trying to keep it stable—but it took another three tries to bring around the flavor I was looking for. Some of my conclusions were: I didn’t like using vinegar…I thought the flavor was better with canola oil instead of olive oil (which I would never have guessed)…and I found no reason to use any kind of sugar or sweetener.
Instead, adding a little extra Dijon and pepper proved to be the key in really elevating the flavor. At least for my taste, anyway.
Although I’m happy with the results of my experiment, I probably should have let this one go considering the fact that the fat content in mayonnaise is absurdly high. Some might think it a blessing that I never took to it as a kid, but trust me—no matter what—I will never become as much of a mayo addict as the people I witnessed in Amsterdam.
…I’ve never looked at French fries the same ever since.
Until next time, take care.
P.S. That Guy In The Apron is now on Twitter!!! Any follows, likes, or retweets are much appreciated. @guyintheapron