The Many Uses of Homemade Mayo
A few days after whipping up a batch of mayo, I am still in the thrall of someone with first time success. I have that spunk of if-I-can-do-it-you-can-to-ness to me. If a week ago today, I saw canning made easy, I can tell you today, that home-made mayo was even easier. Don’t fear either, but I’ll only talk about mayo this AM.
The first step in having home made mayo is having some local eggs. For one thing, I feel safe using a local, pastured, farm egg raw. For another thing, that bright orange yolked egg means something else, and that’s incredible flavor. Good ingredients in, mean good product out, right? For my mayo, I used one local egg yolk and a good amount of Dijon mustard to start. The mustard really helps get the emulsion going as well as provide some kick. I used peanut oil for this mayo, and started with just whisking in a few drops. I know recipes say then pour in a slow, steady stream, but I’m too uncoordinated for that. I did it by adding a small bit of oil, then whisking until blended, then adding another small bit of oil. I cannot tell you how much oil I added in total. I just added enough until it was a big fluffy pile of local goo. I thinned it down with the juice of 1/2 lemon and added a few pinches of salt. Listen, you’ll never eat Hellman’s again.
Why hand whip beyond the workout factor? Well, I think I got a lot better results than my wife who makes mayo in the processor. Doing it by hand allows you to really control the process and get the emulsion, the combination of oil and protein just right. I think, believe, that the hand motion worked the mayo better than the fixed rotation of the processor blade. I also believe that doing it by hand kept everything under control. I never had too much oil to work in. Like I say above, I’m strictly speaking though, from beginner’s luck.
Luck or not, it’s great having home made mayo in the Bungalow. The first use for the mayo came in the first BLTs of the season: hoop-house tomatoes from the Oak Park Market; Nueske pepper bacon from Marion St. Cheese Market, Vicki’s iceberg lettuce, Red Hen ciabatta toasted and this mayo. The second use: on a platter with fresh veg to nosh while the asparagus risotto in the style of Mado finished. Third: mixed with ketchup, Sriracha (brilliant addition!) and relish (locally canned from some market) for 1,000 island dressing that went on a salad. There’s still some leftover mayo, and I believe I will use it on some eggs I hard boiled yesterday.
Get yourself some local eggs. At Green City Market, there’s a few vendors that carry, the Wettstein’s have ‘em at the Oak Park market. Ask, and you might find them at your market. Beyond the farmer’s market, you can find local eggs at the above mentioned Marion St. Market or Cassie’s Green Grocer. What ever you do with those eggs, keep at least one for handmade mayo.