Yield: Yields 1-1/2 cups
Homemade mayonnaise contains raw egg yolk. If you’re concerned about the safety of your yolks, buy pasteurized eggs.
Herbed mayonnaise Stir 1 to 2 Tbs. finely chopped herbs into the finished mayonnaise.
Aïoli (garlic mayonnaise) Replace the mustard with 2 cloves coarsely chopped garlic.
Tartar sauce Stir 1/4 cup finely chopped cornichons, 1 Tbs. minced shallots, and 1 to 2 tsp. prepared horseradish into the finished mayonnaise.
Rémoulade Stir 1 Tbs. each finely chopped capers and cornichons; 1 tsp. each finely chopped chives, chervil, and tarragon; 1/4 tsp. each anchovy paste and Worcestershire sauce; and hot pepper sauce to taste into the finished mayonnaise.
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This is a better method presentation than most mayo recipes but is still missing crucial information.
Bottled lemon juice has more consistent acidity; why use fresh?
Egg fresh or old? Right out of the refrigerator or room temperature?
Will olive oil work? Corn? Sunflower? Avocado? Any particular brand?
How much mixing is "Combine"?
How fast is "Very slowly pour"?
Add more quickly? Whaaaaatt?
Forty years making blender mayonnaise has shown me those are crucial considerations for success.
I always use the same brand of oil; viscosity changes less often.
Eggs should be room temperature and the fresher the better.
I do 1/4 c. oil with the egg/vinegar/lemon juice/spices, start at high speed and immediately start DRIZZLING in the rest of the oil. Aim for a 3 minute drizzle period for 3/4 c. oil.
Instead of hand drizzling, cut the top off of a 2 qt pop bottle, drill a 3/64 to 5/64 hole in the lid and use it as a funnel. The hole size needed will vary with oil viscosity; I have one for my regular oil and another for high-end EVOO.
I find that I can get about half the oil in before the mayo thickens so much that the drizzle will not mix in. With the machine at half speed, you have to pull the mix away from the jar walls into the center with a spatula. Put it back to full speed to mix in that whole bulb of garlic.
Regardless of the flavourings and ingredient proportions, the excruciatingly slow oil DRIZZLE is always key.
I could not get this to work. Too much oil broke the emulsion--it was more like I needed two egg yolks and that amount of oil, or one yolk and far less (maybe less than half).
It would be helpful if you listed the amount of canola oil. I am assuming about l - 1 1/2 cups.
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