Thursday, November 29, 2012

Homemade mayonnaise in the food processor + some of our favorite mayonnaise sauces




Homemade mayonnaise is one of the best tasting things you’ll ever make at home and so much better than store-bought. This is a perfect time of the year to make it to use on sandwiches from the left-over ham or turkey you have. It can elevate a simple sandwich from ordinary to sublime. When I was growing up, my mother made homemade mayonnaise, so there was always a jar in our refrigerator.

Homemade mayonnaise isn’t just for sandwiches. It can be turned into wonderful, tasty sauces. The standard tartar sauce comes to mind, but I have a few of our favorites to share with you, including a sherry one for steamed vegetables.



When Meakin and I were married years ago, his family from up east came south for the wedding. One of my favorite memories of meeting his family was of his brother Stuart, barely out of his teens at the time, standing in the open door of my mother’s refrigerator with a jar of her homemade mayonnaise in one hand and a spoon in the other. “Boy, this stuff is great,” he said as he proceeded to scrape the last bites from the bottom of the jar. Now if that’s not a recommendation for homemade mayonnaise, I don’t know what is.



My mother used a hand-held mixer and dribbled the oil in, slowly, as you can see in this recipe clipped out of a grade cookbook collection of our mother’s favorite recipes. But now mayonnaise is easy to make using Julia Child's method in the food processor, utilizing that tiny hole in the feed tube to do the dribbling for you, making your job a whole lot easier.

There are two secrets to making homemade mayonnaise. One is to have all of the ingredients at room temperature and use very fresh eggs. As with anything made with raw eggs, use good judgement and keep the mayonnaise refrigerated. The second is to use what Julia Child calls "fine, fresh oil." I take this to mean open a new bottle unless you are absolutely positive of its freshness.



Julia Child’s Food Processor Mayonnaise 

1 whole egg, at room temperature
2 egg yolks, at room temperature
1 teaspoon Dijon mustard, at room temperature
½ teaspoons kosher salt
¼ to ½ teaspoon sugar
Dash of Tabasco sauce, or other hot sauce
1 tablespoon freshly squeezed lemon juice
2 cups fine fresh oil such canola, safflower, extra-virgin olive oil, or a combination, at room temperature

Using the metal blade in the food processor, process the egg, the egg yolks, mustard, salt, sugar, and Tabasco 30 seconds. Add lemon juice and process 30 seconds more.

In a very thin stream, pour in the oil, using droplets at a time. In a food processor there is a tiny hole in the lid that will allow the oil to drop in very slowly. As the mayonnaise comes together, you can pour the oil a little faster. When all of the oil is gone, remove the processor cover and check for consistency and taste for seasonings. You may wish to add more lemon juice, kosher salt, or freshly ground white pepper. Driblets of cold water added now make a milder and lighter taste and texture. Store, covered, in the refrigerator for about a week.


Here are just a few examples of our variations on homemade mayonnaise sauces.



Béarnaise Mayonnaise
Entertaining with Taste by Peter Coe – yield 1 cup

1 cup mayonnaise, preferably homemade
6 tablespoons white wine
2 tablespoons shallots, finely chopped
4 tablespoons fresh tarragon, finely chopped
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste

Place the mayonnaise in a mixing bowl and set aside. Combine the wine, shallots,and 2 tablespoons of tarragon in a saucepan. Boil until reduced by half. Cool. Add this mixture to the mayonnaise, along with the lemon juice, and the other 2 tablespoons of tarragon. Add salt & pepper. Chill thoroughly and serve.




Creole Mayonnaise
Entertaining with Taste by Peter Coe – yield 1 cup

1 cup mayonnaise, preferably homemade
2 tablespoons chili sauce
2 tablespoons tomato paste
1 tablespoon shallots, chopped
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 ½ tablespoons fresh basil, finely chopped or snipped
2 dashes Tabasco sauce
Freshly ground black pepper, to taste

Mix and chill. Great with seafood or grilled chicken.




My Carolina Kitchen’s French Remoulade Sauce

1 cup mayonnaise, preferably homemade
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 to 1 1/2 teaspoons drained capers
4 teaspoons finely chopped fresh tarragon or 2 teaspoons dried tarragon, crumbled
2 teaspoons finely chopped fresh parsley
Dash of cayenne pepper

Combine sauce ingredients & refrigerate for at least one hour before serving.  Excellent as a base for lobster or shellfish salad.




Sherry Mustard Mayonnaise Sauce for Steamed Vegetables
From Chicken, The 15 minute Gourmet by Paulette Mitchell – yield ¼ cup

¼ cup mayonnaise, preferably homemade
1 tablespoon dry sherry
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
¼ teaspoon freshly ground black pepper (or to taste)

Whisk ingredients together in a glass bowl. Serve over steamed vegetables, such as fresh asparagus, broccoli or cauliflower florets. Sauce will keep for up to 2 days in a tightly closed container in the refrigerator. Bring to room temperature before drizzling over warm vegetables. The vegetables can be cooked in advance and served later in the same day chilled or at room temperature.

This wasabi aioli, not shown, is fantastic with seared ahi tuna and so much fresher than the stuff in the tube.


Wasabi Aioli
Entertaining with Taste by Peter Coe – yield 1 cup

1 tablespoons wasabi powder
1 tablespoons cold water
1 teaspoon garlic, finely minced
½ teaspoons Dijon mustard
¾ teaspoon lemon juice
1 cup mayonnaise, preferably homemade
Salt & freshly ground black pepper to taste

Mix wasabi powder and water together to form a paste. In a food processor fitted with the metal blade, combine the wasabi mixture, garlic, mustard and lemon juice. Pulse 5 – 6 times. Add mayonnaise and process until ingredients are well-mixed. Add salt & pepper. Refrigerate and serve. Excellent with rare tuna.



This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.

Have a great weekend.


44 comments:

  1. Homemade mayonnaise is the best and yours looks wonderful! I particularly like the Béarnaise, Creole and aïoli sauces.

    Cheers,

    Rosa

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  2. All the variations sound great Sam! I'd love to try the creole one! Thanks for sharing:@)

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  3. What a great post. I haven't made homemade mayo for a while but you have inspired me...especially to try that creole style.
    Beautiful styling. Your photos are outstanding.

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  4. Nothing beats home made mayonnaise, I have bookmarked this list. Thanks for sharing. Keep well Diane

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  5. I have always wanted to try homemade mayo. I imagine once I try it, I'll never go back to store bought.

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  6. My grandmother used to make homemade mayo, but she to put the ingredients in a mason jar and we had to shake it until it came together. I am definitely trying this...much easier on the arms ;-)

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  7. Well, I'll give it another try. I made it a couple years ago, used olive oil and it was the oddest stuff I've ever tasted. Probably too strong of oil. Thanks for all the tips on this Sam. I bet this time it will come out delicious.

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    1. Lea Ann,
      We've made it with all olive oil and it was way to strong. You might try using a 1/2 of cup of so and see if it's to your taste. With all neutal tasting oil, it is definitely not strong.
      Sam

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  8. Great post with all the suggestions once it is made. We have been getting fresh eggs from a friend. I need to make mayonnaise again...I haven't done it in years.

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  9. Beautiful photographs. I have to admit that I never made homemade mayonnaise. But you have convinced me to try it. We all love mayo here and use the Kraft Olive Oil Mayo they came out with not too long ago. We love it and it is half the calories, giving me permission to slather it on! I am sure I can use the olive oil in place of the other. Well, I just read Lea Ann's post and might not try that. Thanks so much for all your posts. I learn so much, never too old to learn!! I make my own tarter sauce (from bottled mayo) and I haven't bought a jar since!

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  10. Great post! I made mayonnaise many years ago...before I had a processor..and haven't tried it again. Your post has inspired me...and, I love all of the variations you included!! Thank you!

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  11. You can make so many great sauces using mayonnaise. I really need to try making my own.

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  12. I love that wasabi aioli!!! Gorgeous photos, Sam.

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  13. Love the recipe card Sam..and thank you for all the variations.
    Wasabi...love it.

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  14. I have never made homemade mayonnaise. All of your recipes sound wonderful Sam.
    Penny

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  15. I love the old recipe! I've never made mayo, going to try this. thanks!

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  16. Great post Sam. I've tried making mayo a couple of times and never liked it as well as Dukes or Hellmans, but you've convinced me to try again. I love getting the recipes for your sauces.

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  17. You are so right it is a cinch to make in the processor and i haven't in a long time; thank you for the reminder. It doesn't even compared to the jar from the store; Love all sauces you included; guess what I am making tomorrow?
    Rita

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  18. OUTSTANDING post. Love homemade mayo...and your sauces look divine...

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  19. I've always wanted to make my own mayo and your post is helping me get closer to doing so, Sam! I love the Bernaise mayonnaise the best! That would take any sammie to flavor nirvana!

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  20. I once tried to make mayonnaise, and it didn't turn out. However, I'm more than willing to try it again. This is one of the prettiest posts you've done (and I like them all). The plating, with the herbs-- so well done. Great job, Meakin! I'm pinning these, and I especially love tarragon, so that will be the first to be made.

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  21. Learning to make a good mayonnaise seems like a must with so many flavourful variations.

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  22. I love homemade mayonnaise! The creole is my favorite of the group, but I wouldn't turn any of them down. Great post and superb writing!

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  23. You have outdone yourself Sam. Great post and inspiring information. As soon as I get my Christmas food processor for Florida I will go to town.
    Hugs, Penny

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  24. Oh wow! I have always wanted to make my own mayonnaise, I had no idea how easy it was! I love this!

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  25. You are so right when I've made home made mayo it is extraordinary. I have gotten lazy. Going to pin this and whip myself back into the mayo groove. Thanks for sharing these recipes on foodie friday.

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  26. I have yet to try making my own mayonnaise but your post has me inspired! What wonderful recipes too. I love the handwritten recipe card :)

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  27. nice recipes, i will try one !

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  29. First of all, stunning styling, really loved this set up.

    Wonderful tips on making the mayo and the variations are top notch. Bearnnaise rocks my world with beef. It even makes a plain burger gourmet.

    Pinned this.

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  30. Hi Sam,
    I just love homemade sauces and your recipe's look delicious. Your presentation makes me think I could just reach out and have a little taste.

    Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  31. love this must try sounds easier and it sounds like a blank canvas for many flavors

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  32. Oh, Sam - I love mayonnaise! And all of these variations sound wonderful!

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  33. Wow! I'm sure these really taste better than the store bought ones and you're so creative with all your versions. I'll have to try these!
    xo
    Sharon

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  34. this is the best post yet! I have always wanted to make my own mayo- especially for my chicken salad! Never thought to use my food processor

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  35. I simply love home made mayonnaise. And who would say it's so easy to make :)

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  36. Wow, Sam this is just a treasure chest of fabulous mayo ideas, thanks so much, these will be wonderful to have for the holidays!

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  37. Obviously..anything prepared at home has to be the best because its free of all artificial flavors and contains no preservatives.

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  38. Wow, your mayo look awesome, I just feel like dipping my fingers into all of them and try them out...I am sure that they all taste wonderful...
    Have a great week Sam :)

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  39. I'm ashamed (can't you see how red my face is?) that I've never made mayonnaise! I know it's easy and you've made it look so very, very tempting. What a wonderful array of sauces! I must rectify this. No excuses now.

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  40. A dish always taste so much better with homemade mayonnaise - you can always tell!
    x
    Melissah

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  41. I've never attempted mayonnaise, but will have to now after seeing your post! Thanks!

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  42. Wow, Sam, these all look and sound delicious. You make it sound pretty simple, too, so I'm going to give it a try over my vacation later this month.

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I enjoy reading each and every comment. I appreciate your taking the time to visit my blog and I hope you'll return again soon.
Sam