If you've never had homemade mayonnaise you don't know what you're missing. It is so superior to regular mayonnaise, even the best brands, that it's worth the 10 minutes that it takes to make. Below you will find a basic recipe which you can whip up in no time, and I'll give you a few ideas for variations. Mayonnaise can be used as a dip for artichokes, fresh veggies, a condiment for grilled fish and as a spread on sandwiches of all kinds. One of my favorite lunches during artichoke season is a cold, steamed artichoke with anchovy mayonnaise. That may not be for everyone, in which case make a garlic or a garlic and caper mayonnaise. Here is the basic recipe.
Homemade Mayonnaise
2 egg yolks
3/4tsp salt
1/2 teaspoon dijon mustard
pinch of cayenne pepper
4 to5 tsps lemon juice or white vinegar
1-1/2 cups cannola or salad oil
4 tsp hot water
Beat yolks, salt, mustard, pepper and 1 tsp. lemon juice in a small bowl until very thick and pale yellow. If using an electric mixer, beat on medium speed. Add about 1/4 cup oil, drop by drop, beating vigorously all the time. Beat in 1 tsp each lemon juice and hot water, then add another 1/4 cup of oil, drop by drop, beating all the time. Beat in another teaspoon each of lemon juice and water, then add 1/2 cup oil in a very fine, slow, steady stream. Continue with this process until all the lemon juice, water and oil are added. If you like thin mayonnaise, add a little more water. The key is adding the oil drop by drop, otherwise it will clump. You can do this in a blender too, but the oil must be added slowly. Mayonnaise will keep about one week in the refrigerator.
For a variety of sauces, add one of the following at the end of the process: 4 tsp dijon mustard, 2 T. tomato puree with 2 minced pimentos and 1/2 crushed garlic clove, 1-2 tsp curry powder, 2 tsp. anchovy paste. Enjoy.
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