Homemade Mayo

Today's (polarizing) recipe is for homemade mayonnaise. Although it's a classical emulsified sauce, and exceedingly popular in many regions around the world, it's often a heated debate here in North America. You either love it, or you hate it.

I might be a little biased, due in no small part to living in Belgium and Germany as a child, and attending school in the Netherlands, but I personally love a good mayonnaise. Belgian frites with mayonnaise; oh, happy memories! In fact, many sources state that Belgians are the world's biggest consumers of mayo. It's also popular in the Netherlands (although, they also really love a sauce called fritessaus, which is also amazing in its own way).

Mayo is a great condiment for fried dishes, salads, sandwiches, etc. It's also a fantastic base for other sauces, and even makes a great crust on meats, fish, and breads (try it in place of butter for the bread in a grilled cheese sandwich - game changer!)

Some of the people I've spoken to who dislike mayonnaise mention the texture, and I get it; it's not for everyone. But I find most of the hate mayo gets is from the flavour; commercial mayonnaise is often a bland product, which is why I implore you to try making my recipe. I add more vinegar, sugar, salt, spices - in other words, a LOT more flavour! So much, that my homemade mayonnaise has even been called "better than Miracle Whip!"

Also, check out the notes at the bottom of the recipe for more mayo use ideas!

Homemade Mayo

Makes about 2 cups (500 ml). 2 large egg yolks (save the whites for another use) 1.5 tsp (or 7.5 ml) of sea salt 2 tbsp (or 30 ml) of sugar, I use organic cane 1/2 tbsp (or 7.5 ml) of corn starch 3-4 tbsp (or 45-60 ml) of vinegar (use 4 tbsp if you prefer salad dressing to traditional mayonnaise) 1 1/2 cup (or 375 ml) of vegetable oil (canola, grapeseed, olive, sunflower, etc)

2.5 tbsp (or 37.5 ml) of cornstarch 1 tsp (or 5 ml) of prepared yellow mustard (I use Polish Sarepska) 1/2 tsp (or 2.5 ml) of minced garlic 1/4 tsp (or 1.25 ml) of paprika or smoked paprika 1 tsp (or 5 ml) of dried dill 1/2 cup (or 125 ml) of water 2 tbsp (or 30 ml) of vinegar

1/4 tsp (or 1.25 ml) of liquid smoke, optional (this makes the mayonnaise taste like bacon!) 1) In a blender, purée the egg yolks with the salt, sugar, 1/2 tbsp cornstarch, and the 3 tbsp of vinegar. While still running, slowly drizzle in the oil through the lid spout (if it's splashing, hold a tea towel around the oil stream to shield yourself and your kitchen!). Scrape down the sides, then make sure the mayonnaise is fully blended. 2) In a small saucepan, whisk the remaining ingredients together. Heat over medium heat, stirring occasionally, until just boiling. Transfer to a liquid measuring cup. 3) With the blender running, drizzle the hot liquid into the mayonnaise. Blend until fully incorporated. 4) Store, tightly covered, in the refrigerator for up to one week.

Notes: Use this mayo on sandwiches, burgers, hot dogs, as a dip for potatoes (fries or chips/crisps), to dip veggies, spread on the outside of bread slices for grilled cheese sandwiches, or as a coating for fish prior to baking (sprinkle with cheese for a real treat)! I also really love it with ramen (cue the judgment from the internet!)

#sauce #recipe #dinner #mayo