Simple as mayonnaise

Homemade mayonnaise has a bad reputation. It obviously needs a better PR person. People seem to think it is either difficult, impossible, or will instantly kill them, or at least make them violently ill. Nothing could be further from the truth. Here’s the recipe:

1 egg yolk
1 cup oil

All you need is a bowl and a whisk. Whisk the egg yolk then slowly whisk in the oil. For a more detailed explanation I suggest the book Ratio by Michael Ruhlman. It is full of great, easy to follow explanations of basic cooking chemistry.
From the basic recipe there are endless variations, as is the case with most recipes. The standard is to add salt, pepper, and a little lemon juice; but what if you don’t have any lemons in the house? Today I used a splash of gin and olive oil. Canola oil is the most commonly used oil because of how neutral in flavor it is, so using olive oil makes a very different tasting, and also more yellow, mayo, but it was great on my sandwich with Turkey pastrami and cranberry chutney.


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