Friday, July 9, 2010

FINALLY! Good Mayo.

I've made quite a few bad batches of mayonnaise, ever since learning to embrace fats. I was excited to have mayonnaise again-- 'real' deviled eggs and tuna salad seemed like an amazing prospect to me. However, as I think soybean oil, canola, and other various processed seed oils are kinda, you know, poison, I decided I'd make my own. I own great olive oils, right now being a Nazareth and Canaan (hahaha, well, thats kind of funny now that I realize it) and they made absolutely nasty mayonnaise. I was at a loss-- I love lemon. I love olive oil. I love egg! They emulsified themselves into an epically bad spread that made me sad. However! Tonight, I have done it.

I wanted to use avocado oil, but the only avocado oil I had was infused with rosemary. Well, boy howdy. Not such a bad problem to have, I thought. However, mayonnaising seemed to bring out the worst in my oils thus far, so all I could do was try...

And this is the tale of what I did.
1 egg yolk
1 TB white vinegar
1/4 - 1/2 teaspoon salt
1/2 tsp dry mustard
1/8 tsp stevia
1/8 tsp cayenne pepper
I guess people have a lot of trouble with 'breaking' their mayonnaise. I've made it (even if it wasn't that great in the past) many times and have never had a problem. I have a teensy tiny mini red food processor (Farberware, looks like they don't make them anymore) that has dips in the lid for a grip, and in the bottom of that dip, there is a tiny air hole. I simply pour the oil into the finger-dips and let the air hole drip it in. Its a long process, but it works perfectly. So, I put all of the first ingredients in, gave it a pulse, and let it sit for a moment (because I thought the mustard needed to develop or something). After that, I just poured oil into the little well and let it go until the concoction 'felt' mayonnaisey.

AND IT WAS GOOD! Wonder of wonders. Now, for some salmon salad...