Homemade Mayonnaise

This week's chef is Anne Burrell and I chose her Homemade Mayonnaise recipe.

When I announced that I was going to be trying my hand at making mayonnaise this week for the FNCCC, I also asked Martijn what he thought we should use the mayo for. His immediate answer? "FRIES!" Who am I to argue with such decisiveness?

Homemade Mayonnaise
Recipe Courtesy of Anne Burrell

You will need:

2 egg yolks
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups neutrally flavored oil (vegetable, canola, peanut) (I used sunflower since it's cheap and readily available here!)

Here's how to do it:

Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste.

(At this point in the process I was starting to doubt the wisdom in this project. It really didn't look very appetizing.)

Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.

(I really did just drip it in drop by drop until it started looking mayonaisey, then drizzled it in.)

If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.

The Verdict:I made the mayonnaise exactly as written and it was like magic happening before my very eyes! I am certainly going to do this again, but I won't be using a 1/4 of a cup of red wine vinegar. The vinegar was the main flavor of the mayo, and we both thought it could use quite a lot less of another type of vinegar instead. It did work really well to make some salad dressing though, and I also think it would be fabulous to use in my Broccoli Salad recipe.