Smashed Potato Salad. File/TNS
Making mayonnaise from scratch requires only four pantry staples and takes less time than running to the store for a new jar. Once you’ve got it, the BLTs, tuna and/or egg salad in your days ahead will be better for it.
While many homemade formulas call for only egg yolk, I prefer to use the whole egg. The final texture is silkier and airier and the mayonnaise is less likely to break when you make it. Like vinaigrettes and salad dressings, mayonnaise is an emulsification of oil and water, which naturally don’t want to mix. The key to preventing mayonnaise from turning into oil-slicked blobs is to add the oil in a very slow, very thin stream as you incorporate it.
WHOLE EGG MAYONNAISE
Time: 5 minutes
Yields: Makes 1 ½ cups
It takes only minutes to make from-scratch mayonnaise, which has a silkier texture and fresher flavour than the jarred stuff. Using a food processor or blender ensures a nearly foolproof outcome. Whether you’re whisking by hand or using a machine, be sure to drizzle in the oil very slowly to prevent the mixture from breaking.
1 large egg
2 ½ teaspoons fresh lemon juice
¾ teaspoon kosher salt
1 cup vegetable oil
Blend the egg, lemon juice and salt in a food processor or blender until smooth. Scrape the sides and bottom of the bowl if needed. With the machine running, add the oil in a very slow, steady stream. Blend just until emulsified.
Handmade Whole Egg Mayonnaise: Whisk the egg, lemon juice and salt in a medium bowl. Continue whisking while adding the oil in a very slow, steady stream. Whisk until emulsified.
Olive Oil Mayonnaise: Substitute one-quarter of the oil with extra-virgin olive oil, slowly streaming the vegetable oil in first.
Raw Egg Food Safety
The egg remains raw, which the USDA says isn’t safe because of the risk of salmonella. If you’re concerned, use a pasteurised egg.
The mayonnaise can be refrigerated in an airtight container for up to 5 days.
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