Mustardy MayonnaisePrint Recipe
- 2 egg yolks
- 1 tbspn Whole Grain Dijon
- 1 cup Neutral Flavored Olive Oil such as Canola
- Salt and Freshly ground Pepper
In a bowl place the 2 egg yolks and whisk to blend
While whisking, slowly start to the add the oil until abut 1/2 of the oil is used, place in the dijon mustard, and complete by whisking in the rest of the oil
Taste and add salt and pepper before storing in an airtight container in the fridge for up to 2 weeks.
Cant say that I often go out of my way to make Mayonnaise, however when I make something that requires egg whites, its always a great way to use up the leftover egg yolks. While some people recommend using a food processor or mixer to produce the sauce, I am preferable to the old fashion hand whisk. It gives you a bit more control of the emulsification process with the egg yolk and oil. Since flavor is key, and I am all about the bolder the better, a hefty bit of whole grain Dijon is added for color and spice. The basic recipe for any Mayonnaise would be 1 egg yolks to 1 cup of oil ( I used 2 to make it extra thick), after its whisked to the correct thick consistency, you can add any flavorings you would like and slather it on sandwich bread or use as a dip for crudités. Here are some ideas for you to experiment with:
Saffron Mayonnaise: Add a few strands of saffron and 1/2 tsp turmeric in place of Dijon Mustard
Smoked Mayonnaise: Reduce Dijon mustard to 1 tsp and add 1 tsp Smoked Paprika, a drop of Liquid smoke and Smoked Sea salt to flavor
Lemon Pepper Mayonnaise: Grate in some fresh lemon zest and double the pepper!