Make your own Mayo

By Jennifer Knapp
A new video for Video Friday

Mayonnaise is the condiment that most of us have at any given time in the fridge. What would that tuna salad sandwich be without it?

But what many people don't know, is that if you have a food processor (or even if you don't!), it’s easy to make own creamy homemade mayonnaise. While you may want to reach for the commercial jar for everyday use, homemade mayonnaise does taste different and there’s nothing like it for a sauce or dip.

By adding a little minced garlic to your mayonnaise, you can turn it into a flavorful aioli. You can also add just about any kind of chopped herb, such as parsley, chives, tarragon or basil, to customize the flavor.

Fresh mayonnaise keeps safely in the refrigerator for 48 hours after it is made. Always be sure to start with a fresh egg. If you are concerned about the safety of eating raw eggs, you can use a pasteurized egg, instead.

Mayonnaise

1 whole egg
1/2 teaspoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup neutral oil, such as grapeseed or canola

1/2 cup extra-virgin olive oil
About 1 tablespoon of fresh lemon juice

Place egg and mustard in the bowl of a food processor. Add a generous pinch of salt and some freshly ground black pepper. Pour the oils into a liquid measuring cup, for easy drizzling. With the motor of the food processor running, very slowly drizzle in the combined oils in a thin and steady stream. When you have incorporated all of the oils, you should have a thick sauce. Add the lemon juice while the motor is still running. Adjust seasoning as necessary.

Tip: If you do not have a food processor, you can make this recipe by hand. Place the egg and mustard in a medium bowl along with the salt and pepper. Next, whisk the oils in by hand, pouring very slowly from a liquid measuring cup while whisking constantly and rapidly with the other hand until fully incorporated. Whisk in the lemon juice, and then taste and adjust seasoning.

Note: Mayonnaise can be kept, refrigerated, up to 48 hours. If you are concerned about eating raw eggs, you can use a pasteurized egg instead.

Makes about 1 cup.

Jennifer Knapp is a San Francisco Bay Area caterer and a teacher at the renowned Tante Marie’s Cooking School. She has lived in the Bay Area for many years, and has worked in several aspects of the food industry, including restaurants, private cheffing and food marketing. Even when she is not working, you can often find her cooking for friends, checking out farmers’ markets and food trucks, and discovering great new places to eat! Jennifer can be reached at knappjennifera@aol.com.

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