Hey all, Chef Ted here. Rocking Ratios Week 2 and our topic is Mayonnaise......don't tell Chef Jeff.
Like last time, let's start with ratios. Please check out the Rocking Ratios: Vinaigrette blog if you are unfamiliar with reading ratios. A classic mayo ratio is 1:1 of 1 egg to 1 cup of neutral oil. Your neutral flavored oil could be vegetable, canola, or avocado. While avocado has a slight flavor it's not as strong as something like olive oil which would change the flavor of your mayo. We still would follow the whisk fast, pour slow rule since this is an emulsification just like the vinaigrette.
Now I am not just going to leave you with just a basic ratio, this week's recipe will be for my version of homemade mayo which takes inspiration from my favorite mayonnaise Kewpie. (Sorry to all my Duke's fans out there.) But know that when you make your mayo, you can add in mustard to help stabilize your emulsification and add some flavory, we can use a splash of lemon juice to add some acid. We can add a bunch of lemon juice to make a lemon mayo which is perfect for dipping some fried shrimp or on some okonomiyaki.
Now before I leave you this week. It is important to know aoli is not mayonnaise, the next post we might explore aoli and what it really is to have a non-mayo alternative to all the mayo haters out there.
As always, I hope this helps you on your own personal culinary journey of deepening your knowledge and skills at home. If you have any questions, please feel free to reach out to me via email at chef@sweetandsavoryclassroom.com.
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