Ask Marilyn – “Homemade Mayonnaise”

by Marilyn Markel in Learn

Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

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Reader Question:

What is the best way to make homemade mayonnaise?- Harold

Marilyn’s Answer:

    You can make mayonnaise with either a large, non-reactive bowl and a whisk, a blender or a food processor. The only trick is to combine and mix all ingredients but the oil first. Then, while mixing, slowly add the oil so that the mixture becomes emulsified. This means that normally un-mixable liquids are mixed until one has become suspended within the other (ie. oil and vinegar in a vinaigrette). Once the mixture has the viscosity —or thickness— you want, stop adding oil; the oil makes it thicker. I use canola oil if I want the mayonnaise to have a pure flavor, but I enjoy olive oil mayonnaise as well. You can season mayonnaise with all kinds of herbs and spices as well. For example, you could add saffron to the mayonnaise to dollop on fish or basil to the mayonnaise to be served with tomatoes. Now that summer is approaching, mayonnaise is one of my favorite things to eat with freshly sliced summer tomatoes. Here’s a simple recipe for basil mayonnaise which you can mold into your own:

Basil Mayonnaise
makes about 1 cup

   •   2 Tbsp lemon juice
   •   1 tsp Tabasco sauce (or more, to taste)
   •   1 egg yolk
   •   ½-tsp salt
   •   pinch of sugar
   •   1 garlic clove, poached in boiling water for 1 minute
   •   ¾-cup canola oil
   •   2 heaping Tbsp basil, finely julienned

   1.  In a blender, thoroughly mix the lemon juice, Tabasco, egg yolk, sugar and salt.
   2.  With motor running, drop in garlic and blend until smooth.
   3.  While blending, add the olive oil very slowly in a thin stream. The mixture will become very thick and         glossy.
   4.  Stir in basil.