Hello everyone! Chef Ted here, I hope you read this weeks blog on mayonnaise and how it is just another version of an emulsification like the vinagrette. My goal is to give you another item for you pantry this week that you can make yourself. So here is a mayo recipe I use at home and it takes inspiration from my favorite mayo Kewpie (again sorry to my Duke's fans). We are going to use the ratio of 2:1:1:1:1 but this is more of a remember what we need ration than a "parts" ratio since its easy to remember this way.
Recipe - Serves 2
Ingredient List
2 -- Egg Yolks (Use the whites in breakfast tomorrow)
1 Cup -- Neutral Oil (we use vegetable at home, but canola or even avocado can work since its a minimal flavor change)
1 Clove -- Garlic, smashed and turned into a paste
1 tsp -- Dijon Mustard
1 tsp -- Lemon Juice
To Taste -- Salt & White Pepper
(If you want a more kewpie like mayo 1 tsp of sugar could be added and swap mustard for rice vinegar and hold off on the garlic)
Directions
- Measure out each ingredient into separtate containers. (Always do your Mise En Place!)
- Add the garlic, lemon juice, mustard, and egg yolks to a medium size bowl and mix until combined (a whisk works here since you need it next.)
- Once combined continue to whisk while you painfully slowly drip in the neutral oil. Continue whisking it in until fully emulsified or combined. (this is the most important step, see Vinaigrette blog for details)
- Season to taste with salt and white pepper.
You can store this in a little bottle if you make a larger batch in the refrigerator.
Equipment List
- Cutting Board
- Chef's Knife
- Bowl
- Whisk
I hope you all enjoy this recipe and if you have any questions, please feel free to reach out to me via email at chef@sweetandsavoryclassroom.com.
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