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Most chefs, whether Hellman’s fans or Duke’s, would likely contest that homemade mayo is best. Deidre Schipani—writer, editor, Post & Courier food reviewer, and graduate of L’Academie de Cuisine—tells us why: “Mayo is considered a mother sauce. Once you know how to make it, you can make so many variations on it.” She contends that with a little finesse, you can whip up your own mayo in minutes.
1 large egg yolk
1 Tbs. cold water
1/2 tsp. Dijon-style mustard
1 Tbs. lemon juice
1/2 tsp. kosher salt
1 cup canola oil
Place a dampened towel on work surface and place stainless steel or glass bowl on top. Separate egg and place yolk in bowl. Add cold water and whisk one minute. Add mustard, lemon juice, and salt; whisk to combine. Slowly drizzle oil into mixture. This works well if you drizzle the oil from a squeeze bottle. Once emulsion forms, gradually increase the speed at which you add the oil. Adjust seasonings to your taste. Place in jar. Refrigerate for up to three days.
NOTE: To avoid breaking the mayo emulsion, don’t add liquid too quickly, don’t add too much oil at once, and make sure all ingredients are at room temperature.
Additional Flavoring Options:
For Asian dishes add 2 tsp. toasted sesame oil and 1 tsp. sesame seeds
Wasabi powder – 1 tsp. or more to taste; combine powder with water before adding to mayo
Chipotle – 1 tsp. or more to taste
Fresh herbs – ¼ cup fresh herbs, especially tarragon and dill
Kimchi – mince and finely chop 2-4 Tbs. of kimchi
Garlic – microplane fresh garlic to taste for a “quick cook’s” aioli
Roasted red peppers, diced – for a “quick cook’s” rouille
Chopped fresh tomatoes
Extra Virgin Olive Oil, walnut or hazelnut oil – 1 tablespoon for added flavor
Anchovy paste – to taste
Finely grated peel of orange or lime