Chef in Residence
More condiments - Making Mayonnaise
Wednesday, March 24, 2010
MAKING MAYONNAISE
Homemade mayonnaise can take less then five minutes to make, once the ingredients are assembled. You can go high tech with a food processor, electric beater or immersion blender or you can go low tech-manual with a whisk, lots of muscle and a stainless steel bowl. Either way, you will come away with a product that is superior in every way to store bought. The best part of making your own condiments is that you can make them specific to your desired taste buds. You can go heavy with lemon if you like or add garlic, spices like curry or herbs, wasabi paste, use a blend of different oils or just stick with one. The choice is up to you.
If you followed the article for ketchup, posted a few weeks ago, then you probably have already made your whey. Whey is a special, "secret" ingredient that acts as a preserver and activates good bacteria which makes the end product easily digestible. I've included a recipe for homemade whey below. You can opt not to use whey and still make the mayonnaise, however the mayo will only last about 1 week in the fridge vs a month if you add the whey. Also, please note that your mayo should have a yellowish finished color vs the white store bought version. Use the best eggs you can find, preferably from soy-free, pastured hens that are able to forge and graze on their own. These egg yolks produce a beautiful orange-yellow color which becomes more vibrant in the spring and summer months. The yolk color indicates the presents of vitamins and minerals. These eggs will also be less subject to salmonella and other food contaminants than the battery chicken eggs simply due to the handling of the hen prior to laying the eggs.
HOMEMADE MAYONNAISE
makes 1 cup
1 whole, organic egg, at room temperature
1 organic egg yolk, at room temperature
1 teaspoon dijon mustard
1 1/2 Tablespoons lemon juice
1 Tablespoon Whey (optional)
¾ to 1 cup extra virgin olive oil, expeller-pressed sunflower oil, coconut oil, or combination
generous pinch of salt
2 cloves garlic – minced (optional)
This recipe is easiest when using a blender or a hand immersion blender and the cup that comes with it. To make the mayo this way, put all ingredients in the blender cup and mix for about 30 seconds until the mayonnaise is fluffy. There is no need to dribble the oil in drop by drop when using this method.
If you do not have high tech tools, place a large stainless steel bowl on the counter with a damp towel underneath and around the bowl to prevent it from moving. Blend all ingredients together with a whisk EXCEPT the oil and whey. Once you have a mixture that is smooth, SLOWLY add the oil – one drip at a time – whisking as you add. After you have added about 2 tablespoons in this fashion, you can slowly add more of a steady drip then move up to a slow stream of oil, always whisking, until all the oil is incorporated. Continue to whisk until the soupy consistency starts to firm up and become pudding-like or mayo-like. Add the whey and continue to whisk until all is distributed evenly.
Once you have your mayo assembled by either method, pour your finished product into a wide mouthed mason jar, leaving 1" of room between mayo and jar lid. If you did not add the whey, refrigerate the mayo immediately. It will keep for about one 1 week. If you did add whey, then leave on the counter, covered, for 7-8 hours or overnight. This will give the whey it's chance to work magic and activate the good bacteria. After 7-8 hours standing at room-temperature, you can refrigerate the product for up to one month.
HOMEMADE WHEY
Makes 4 cups
1 Quart organic whole-milk buttermilk, yogurt or raw milk
If using buttermilk, transfer to a glass jar and let it stand for 1-2 days on the counter (room temperature) until the milk visibly separates into white curds and yellowish whey. Raw milk will take 1-4 days. If using yogurt, there is no advance preparation needed.
Line a strainer or sieve set over a large bowl with a clean dish towel or cheese cloth. Pour milk or yogurt into lined strainer and cover with a large dish. Let stand for several hours until all the liquid has dripped to the bottom of the bowl leaving the milk solids in the strainer.
Take up the sides of the dish towel or cheese cloth, making sure you do not squeeze the solids. Tie to a wooden spoon or stick and leave for a few more hours or overnight to let the solids release the rest of the liquid to the bowl.
The liquid in the bowl is the whey and can be used immediately or stored in the refrigerator for at least 6 months. The milk solids are the curds and can be spread on bagels in place of cream cheese, or, if using yogurt, mixed with cucumbers and garlic to make a condiment for lamb, chicken or beef kebobs.
Next time, mustard! Oh, and I didn't forget relish.
Please post your experiences with making the ketchup and whey as I would love to hear about them!
It all starts with simple, good food,
Chef Lisa
Homemade mayonnaise can take less then five minutes to make, once the ingredients are assembled. You can go high tech with a food processor, electric beater or immersion blender or you can go low tech-manual with a whisk, lots of muscle and a stainless steel bowl. Either way, you will come away with a product that is superior in every way to store bought. The best part of making your own condiments is that you can make them specific to your desired taste buds. You can go heavy with lemon if you like or add garlic, spices like curry or herbs, wasabi paste, use a blend of different oils or just stick with one. The choice is up to you.
If you followed the article for ketchup, posted a few weeks ago, then you probably have already made your whey. Whey is a special, "secret" ingredient that acts as a preserver and activates good bacteria which makes the end product easily digestible. I've included a recipe for homemade whey below. You can opt not to use whey and still make the mayonnaise, however the mayo will only last about 1 week in the fridge vs a month if you add the whey. Also, please note that your mayo should have a yellowish finished color vs the white store bought version. Use the best eggs you can find, preferably from soy-free, pastured hens that are able to forge and graze on their own. These egg yolks produce a beautiful orange-yellow color which becomes more vibrant in the spring and summer months. The yolk color indicates the presents of vitamins and minerals. These eggs will also be less subject to salmonella and other food contaminants than the battery chicken eggs simply due to the handling of the hen prior to laying the eggs.
HOMEMADE MAYONNAISE
makes 1 cup
1 whole, organic egg, at room temperature
1 organic egg yolk, at room temperature
1 teaspoon dijon mustard
1 1/2 Tablespoons lemon juice
1 Tablespoon Whey (optional)
¾ to 1 cup extra virgin olive oil, expeller-pressed sunflower oil, coconut oil, or combination
generous pinch of salt
2 cloves garlic – minced (optional)
This recipe is easiest when using a blender or a hand immersion blender and the cup that comes with it. To make the mayo this way, put all ingredients in the blender cup and mix for about 30 seconds until the mayonnaise is fluffy. There is no need to dribble the oil in drop by drop when using this method.
If you do not have high tech tools, place a large stainless steel bowl on the counter with a damp towel underneath and around the bowl to prevent it from moving. Blend all ingredients together with a whisk EXCEPT the oil and whey. Once you have a mixture that is smooth, SLOWLY add the oil – one drip at a time – whisking as you add. After you have added about 2 tablespoons in this fashion, you can slowly add more of a steady drip then move up to a slow stream of oil, always whisking, until all the oil is incorporated. Continue to whisk until the soupy consistency starts to firm up and become pudding-like or mayo-like. Add the whey and continue to whisk until all is distributed evenly.
Once you have your mayo assembled by either method, pour your finished product into a wide mouthed mason jar, leaving 1" of room between mayo and jar lid. If you did not add the whey, refrigerate the mayo immediately. It will keep for about one 1 week. If you did add whey, then leave on the counter, covered, for 7-8 hours or overnight. This will give the whey it's chance to work magic and activate the good bacteria. After 7-8 hours standing at room-temperature, you can refrigerate the product for up to one month.
HOMEMADE WHEY
Makes 4 cups
1 Quart organic whole-milk buttermilk, yogurt or raw milk
If using buttermilk, transfer to a glass jar and let it stand for 1-2 days on the counter (room temperature) until the milk visibly separates into white curds and yellowish whey. Raw milk will take 1-4 days. If using yogurt, there is no advance preparation needed.
Line a strainer or sieve set over a large bowl with a clean dish towel or cheese cloth. Pour milk or yogurt into lined strainer and cover with a large dish. Let stand for several hours until all the liquid has dripped to the bottom of the bowl leaving the milk solids in the strainer.
Take up the sides of the dish towel or cheese cloth, making sure you do not squeeze the solids. Tie to a wooden spoon or stick and leave for a few more hours or overnight to let the solids release the rest of the liquid to the bowl.
The liquid in the bowl is the whey and can be used immediately or stored in the refrigerator for at least 6 months. The milk solids are the curds and can be spread on bagels in place of cream cheese, or, if using yogurt, mixed with cucumbers and garlic to make a condiment for lamb, chicken or beef kebobs.
Next time, mustard! Oh, and I didn't forget relish.
Please post your experiences with making the ketchup and whey as I would love to hear about them!
It all starts with simple, good food,
Chef Lisa
