MAKE YOUR OWN " M A Y O N A I S E "

Mayonaise is another classic sauce that is quite wonderful, and can be made in the kitchen when needed. It is a modern recipe using a food processor. A blender will do about the same thing, and anyone good with a whisk or even a silver fork will recognize the mechanics of the recipe, and how to adapt it to the different techniques.

Mayonaise is the basis for many derivitive recipes and goes well with seafood, fruits, especially mixtures of tropical ones, and thin sliced smoked meats, fish and cheeses.

How to make a Mayonaise:
Have everything at room temperature. To the bowl of your food processor, with the steel blade at ready, add:

• 2 egg yolks

• 1 whole egg

• 1 Tbl. French style mustard

• grind of black pepper, or bit of white or red

• pinch of salt

• juice of lemon
• 2 Cups of Olive Oil (Never use Peanut oil, I had a bad experience)

Turn on food processor, and let run for 10-15 seconds. Then, while still running, pour the 2 cups of olive oil very slowly (dribble in) till the emulsion (of oil and egg) is maintained.

Be careful though, in a Mayonaise made with all olive oil, if the oil is the least bit heavy the mayonaise will be a heavy thing indeed.

When all the oil has been added, shut off the machine and taste the mayonaise. You might want to add a bit more lemon juice or salt. Whirl it few more seconds, and scrape into a stainless steel or glass bowl. Enjoy fresh and warm, or chill well before using.

Mayonaise that is homemade has none of the chemicals that stabilize commercial mayonaise, so it will keep a couple or three days at most in a refrigerator before its flavor starts to deteriorate. Since it has fresh eggs in it, it should not be left at room temperature for more than a couple hours, food poisoning is always a concern. It does not freeze, freezing breaks down the emulsion that holds mayonaise together, and a soupy liquid results. I also don’t think that commercial mayonaise will freeze successfully. The safety of fresh eggs that are made into homemade mayonaise in the manner of this recipe is your concern. I personally don’t worry about them if they are unbroken before being used, and of decent quality. For those that worry about real eggs, I have been told that “Egg Beaters” and some other processed egg products will also make a palatable mayonaise.