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Mustardy Mayonnaise

Mustardy Mayonnaise

Print Recipe
Serves: 20 Cooking Time: 10 min

Ingredients

  • 2 egg yolks
  • 1 tbspn Whole Grain Dijon
  • 1 cup Neutral Flavored Olive Oil such as Canola
  • Salt and Freshly ground Pepper

Instructions

1

In a bowl place the 2 egg yolks and whisk to blend

2

While whisking, slowly start to the add the oil until abut 1/2 of the oil is used, place in the dijon mustard, and complete by whisking in the rest of the oil

3

Taste and add salt and pepper before storing in an airtight container in the fridge for up to 2 weeks.

Cant say that I often go out of my way to make Mayonnaise, however when I make something that requires egg whites, its always a great way to use up the leftover egg yolks. While some people recommend using a food processor or mixer to produce the sauce, I am preferable to the old fashion hand whisk. It gives you a bit more control of the emulsification process with the egg yolk and oil. Since flavor is key, and I am all about the bolder the better, a hefty bit of whole grain Dijon is added for color and spice. The basic recipe for any Mayonnaise would be 1 egg yolks to 1 cup of oil ( I used 2 to make it extra thick), after its whisked to the correct thick consistency, you can add any flavorings you would like and slather it on sandwich bread or use as a dip for cruditΓ©s. Here are some ideas for you to experiment with:

Saffron Mayonnaise: Add a few strands of saffron and 1/2 tsp turmeric in place of Dijon Mustard

Smoked Mayonnaise: Reduce Dijon mustard to 1 tsp and add 1 tsp Smoked Paprika, a drop of Liquid smoke and Smoked Sea salt to flavor

Lemon Pepper Mayonnaise: Grate in some fresh lemon zest and double the pepper!

 

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