Homemade Mayonnaise
- 1/2 cup pure olive oil
- 1/2 cup vegetable or grapeseed oil
- 1 large pasteurized egg yolk, at room temperature
- 1 tablespoon distilled white vinegar
- Kosher salt
- Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside.
- Whisk the egg yolk, vinegar and 1/2 teaspoon salt in a small nonreactive bowl.
- Set the bowl with the yolk mixture on a damp kitchen towel to steady it.
- Drizzle in the oil mixture very slowly, whisking constantly.
- (The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth.)
- Refrigerate in an airtight container for up to 4 days.
- Chimichurri Mayonnaise
- Puree 1/2 cup each fresh parsley, olive oil and vegetable oil, 1/4 cup fresh cilantro, 1 tablespoon red wine vinegar, 1 chopped garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon each pepper and ground cumin until smooth.
- Make homemade mayonnaise (above) with the herb oil instead of the olive oil mixture.
- Honey-Mustard Mayonnaise
- Make homemade mayonnaise (above), stirring 1/8 teaspoon turmeric into the olive oil mixture and substituting champagne vinegar for the white vinegar.
- Whisk 2 tablespoons whole-grain mustard and 1 teaspoon honey into the finished mayonnaise.
- Season with salt.
- Spicy Sesame-Ginger Mayonnaise
- Mix 1 cup vegetable oil with 2 tablespoons sesame oil.
- Make homemade mayonnaise (above) with the sesame oil mixture instead of the olive oil mixture; substitute rice vinegar for the white vinegar.
- Whisk 1 tablespoon grated ginger, 1 1/2 teaspoons Sriracha and 1/2 teaspoon each sesame seeds and brown sugar into the finished mayonnaise.
- Season with salt.
- Photograph by Paul Sirisalee
olive oil, vegetable, egg yolk, white vinegar, kosher salt
Taken from www.foodnetwork.com/recipes/food-network-kitchens/homemade-mayonnaise-recipe2.html (may not work)