Necessity Is The Mother of (Mayo) Genius
Monday, April 27, 2009
A couple of months ago, I wrote a post about how to use egg whites to calm down olive oil mayo. Several of you wrote to me asking about homemade mayo’s longevity. Most people don’t use it everyday and wanted to know how long it would last. Sadly, not long. About a week, maybe a touch more, depending on how much lemon juice you add. How sad: a condiment that can so easily be made at home, without chemical preservatives, suffers from being too much of a good thing. You can’t freeze your mayo and you can’t go any smaller than one egg. Or can you?
Yes! Yes you can. I’ve been infected by the idea of Hope. If the country can elect a transformative president, then I sure as heck can learn how to make smaller portions of homemade mayo. The trick? Your freezer. The method? You only freeze half of the ingredients.
Here goes: mix up the egg, the lemon juice, the mustard, the salt and pepper and the garlic grass (if you so desire). Then take half of that mixture and freeze it. Or a quarter. Or two-thirds. Whatever! The rest of the mix, you whip in the olive oil (or any oil).
Now, for the caveats. First, and this should kinda go without saying, don’t even try it in a large food processors. Use the little guy. They’re nice to have around. I got mine off of eBay (you remember: when eBay sold used items?). And second (and this is the great mystery), it will never make as much. I don’t get it. When I make a full batch, I come out with about a cup-and-a-half of mayo, sometimes almost 2 cups. Divide it? If I divided it in half, each half produces about one-third cup. At first I thought it had something to do with the freezing, but it also affects the fresh egg mixture. But hey, mysteries make life interesting, no?
So now go forth and make mayo! With the little food processor, it’s quick, super-easy and you can make the tiniest of batches at-a-time. So there you have it. Spread the word ‚ I want your grandchildren singing songs about Charlotte Markward, the mayo genius.
- 1 egg (farm fresh, of course)
- 1 egg white (farm fresh, but optional. It makes the resulting mayo less olive oil-y)
- 1ts dijon mustard
- 1ts lemon juice
- salt and pepper to taste
- garlic grass (optional: to make, simply put old garlic —you know, the kind that’s starting to sprout — into a small pot of dirt. Water it occasionally and harvest the “grass” sprouts by trimming. Much like chives)
- olive oil (or any oil)
Combine all ingredients up to garlic grass in food processor until frothy and the mixture turns a lighter shade of yellow. Then split the mix and freeze a portion.
Leave the rest of the mix in the food processor and then slowly add the oil, drizzling SUPER slow (I start by counting 100 drips before I even graduate to a drizzle). Splitting the batch makes the mayo come together much faster than a whole batch.
For the full batch recipe, click here.