The very first thing I learnt at the very first restaurant I ever worked at, was how to make mayo. Specifically this herb laden, lemon spiked, garlicky mayo that we served with the frites. The sous chef at the time swears to this day that when he tried mine, and I had made it taste just like he showed me, he decided to take a chance on me and mentor me.
So when I say my life was changed by mayo, I am not even kidding a little bit.
Career altering mayo. Fact.
I still make mayo pretty regularly- the idea of keeping egg yolks and oil at room temperature for months at time creeps me out, so I try to do it myself as much as possible. It takes only minutes, is preservative free, and tastes just a world better than the jarred variety.
And once it’s made the fun comes in. Adding roasted garlic? Squeezing in some more lemon? Flecking in some parsley and thyme? Maybe mixing in chipotle spice, or smoked paprika, or Old Bay seasoning.The options are limitless, and nearly all of them are delicious.
1 Egg Yolk
1 tbsp Dijon Mustard
2 tbsp Lemon Juice
1/2 tsp Salt
1 cup Vegetable Oil
Mix together the yolk, dijon, salt, and lemon juice.
Very slowly drip in the oil and whisk vigorously.
When it starts to get very shiny, add in a few drops of the lemon juice.
Repeat this- adding oil, and then lemon juice, until all the oil is mixed in.
Taste it and check for seasoning. I like mine pretty lemony but you can play around with it and add less if you’d like.
And you’re done! Easy isn’t it?