mayonnaise.

Base into endless derivatives. Better and cheaper than store bought.

Ingredients:

  • 1 1/2 cup neutral oil. (canola, vegetable, peanut, etc.)

  • 2 egg yolks.

  • 1 lemon, juiced.

  • 15g (1 tbsp) Dijon mustard.

  • kosher salt.

Equipment:

  • whisk & bowl.

  • damp kitchen towel.

Yield:

  • ~2 cups.

Execution:

  1. emulsify eggs and oil.

  • Take a damp kitchen towel and wrap into a circle/coil and place a wide bowl into the middle. This will prevent the bowl from moving while whisking.

  • Whisk together egg yolks, lemon juice, mustard and a generous pinch of salt, continue to whisk until the mixtures becomes light and airy.

  • While continuously whisking, add a few drops of oil, once the mixture lightens in colour, begin slowly drizzling in the oil in a steady stream. Once half of the oil has been emulsified, you may increase the speed of the stream.

  • If the mayo has become too thick to whisk, add a few drops of cold water.

  • Once all the oil in emulsified, season to taste with salt and store in an airtight container in the fridge for 1 week.

  • Alternatively, you can use a hand blender to achieve the same results but faster. Add the eggs to a jar, and blitz until frothy, then slowly drizzle the oil while tilting the head of the blender upwards.

how to fix a split mayo.

  • If you have noticed while whisking, the oil is no longer being emulsified and the mixture has become loose and runny, the mayo has split.

  • To fix this, recreate the first step above, then begin slowly drizzling in the broken mayonnaise into the mixture while constantly whisking, you should now have a thick, emulsified mayonnaise, continue to incorporate the rest of the oil as necessary.

storage.

  • Keep in the fridge for upto 2 weeks.

derivatives:

    • 1 cup mayonnaise.

    • 3 tbsp capers, finely chopped.

    • 3 cornichons, finely chopped.

    • 1 shallot, finely chopped.

    • 1 tbsp dill, chopped.

    • 1 tbsp parsley, chopped.

    • black pepper.

    • kosher salt.

    • lemon juice to taste.

    Excecution:

    • Add everything together and mix, season to taste with lemon juice, salt and black pepper.

    • 1 cup mayonnaise, emulsified using pepper oil.

    • 2 piquillo peppers in oil, chopped fine.

    • 1 lime, juice & zest.

    • 1 tsp smoked paprika.

    • 1 tsp chipotle powder.

    • 1 tbsp achiote paste.

    • kosher salt.

    Excecution:

    • Make mayonnaise using the oil in which the piquillo peppers are stored in.

    • Mix everything together, season to taste.

    • 1 cup mayonnaise.

    • 1 tbsp Worcestershire sauce.

    • 1 tbsp ketchup.

    • 1 tbsp yellow mustard.

    • 1 dill pickle, fine dice.

    • 1 shallot, fine dice.

    • hot sauce to taste.

    • kosher salt.

    Execution:

    • Add everything together, mix to combine, season to taste.

    • 1 cup mayonnaise.

    • 1 dried ancho chili.

    • 2 garlic cloves.

    • 1/2 tsp coriander seeds, ground.

    • 1 tsp dried oregano.

    • 1 tbsp sherry vinegar.

    • 1 tbsp olive oil.

    • 1/2 roasted red bell pepper.

    • kosher salt.

    Execution:

    • Place the ancho chili in a heat-proof container, pour over boiling water and let bloom for 10 minutes.

    • Add everything except the mayo to food processor/blender and pulse until smooth.

    • Add the mixture to the mayonnaise and season to taste.