Homemade Mayonnaise | WNYT.com

Homemade Mayonnaise

WNYT Staff
Created: September 05, 2020 02:44 PM

Homemade Mayonnaise

from Maria Perreca Papa of Perreca’s Bakery and MORE Perreca’s Italian Kitchen

Homemade mayonnaise makes all the difference, whether you are making a simple heirloom tomato and mayonnaise sandwich in the peak summer season, or crafting chicken, tuna or egg salad any time of the year, your own homemade mayonnaise will put your creation over the top with flavor. Here is all you need: Ingredients 1 whole egg (room temperature — it matters!) 1 egg yoke (room temperature - it matters!) 1/2 teaspoon salt 1 teaspoon sugar 2 teaspoon ground mustard (or 1 Tbs. prepared Dijon mustard) 1 cup oil (safflower, grapeseed, corn or canola oil are good choices because they have to taste. Olive oil is not an ideal choice here) 1.5 Tablespoons (5 teaspoons) lemon juice (room temperature — it matters!) method To make your homemade mayonnaise, you will need, ideally, a glass bowl and a method of mixing (a hand whisk is the simplest tool, but you’ll need some elbow grease to keep going for a number of minutes - an electric egg beater is what I use in combination with finishing off the mayonnaise in the blender for an extra minute or two - if you have a food processor, you’ll probably want to go with that because it will require the least amount of blending time). Start with whipping together the egg, egg yoke, salt & sugar in a glass bowl (or food processor) until thick and frothy. Using a hand whisk or electric egg beater this will take 2-3 minutes. With a food processor it will take about 30 seconds. Then add the ground mustard. Next add your oil — literally drop by drop in a steady but S-L-O-W stream. Continue whisking (or mixing) until all the oil is incorporated. Then add your acid. I like using lemon juice because I like the taste it adds to the mayonnaise, but you can also use white wine vinegar instead. If you are using a food processor, you’ll only need another 30 seconds or so. But since I use either a whisk by hand or an electric egg beater, I finish off my homemade mayo in the blender on the Blend setting for 1-2 more minutes. Let mixture set at room temperature for 1 hour to set and thicken. Place in refrigerator in an air tight container to use as needed for up to one week. optional To add flavor to your homemade mayonnaise, you can also add any of the following as desired. But keep in mind that the plain mayonnaise in this recipe is going to have a significantly richer and delicious flavor than store-bought mayonnaise: • 1 1/2 tsp dried dill weed or 1 Tbs fresh dill weed chopped • 2 tsp hot chili oil • 1/4 tsp truffle oil • 2 Tbs minced fire roasted red peppers • 2 Tbs prepared horseradish Perreca’s Bakery and MORE Perreca’s Italian Kitchen 31-33 N. Jay Street • Schenectady, New York 12305 tel: 518-377-9800 www.perrecas.com

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