Emeril's homemade mayonnaise recipe?
Friday, March 27th, 2009I tried to make it but it came out thin and nasty. I did use a blender and not a Cuisinart style food processor, but otherwise followed the recipe to a t. Any other ideas about what went wrong?
Recipe:
1 large egg
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 cups olive oil
Salt and freshly ground pepper to taste
In a food processor or blender, blend the egg, mustard, and lemon juice together for 20 seconds. With the machine running, slowly pour in the oil in the feed tube. The mixture will thicken. Season with the salt and pepper and pulse once or twice to blend.
There is a trick to making it. I would change the recipe to to two egg yolks (no whites) and only use 1 1/2 cup of oil.
The trick is to emulsify the egg yolk and mustard with the oil. After you mix the egg yolk and mustard (leave the lemon juice out till the end) put the blender on high pour in very little oil and blend until you can't see it any more, the mixture be one color, with no visible oil. Now you add a little more and repeat. You can add more and more oil each addition, but start very slowly. When it's done add the salt pepper and lemon juice and pulse it in. The trick is all in getting the emulsification started slowly in the beginning.
Try it again, you will love homemade mayo, and then you can add more mustard and some honey and get honey mustard dressing, or make dill mayo for dipping vegies in. Lots of great recipes can come from homemade mayo.
