Thursday, February 26, 2009

Memo to self: quit being so stinking lazy!

I agree with Michael Ruhlman that if I'm having a quick sandwich, Best Foods (or in hs case Hellmann's) out of a jar is what I'm reaching for. But if I want something nicer, richer, more flavorful, say for dipping artichoke leaves or stirring into a dressing (I wish I would've done a nice aioli for my deviled eggs. What a slacker I am!), then I'll try and take the time to make my own aioli or mayo. I don't do it often, but every time I do I'm reminded how easy, fast, AND cheap it is. Plus, it just tastes so much better. So worth the effort. This all came to mind as I read the latest post from Ruhlman. The recipe is his, the beautiful pic is from his wife Donna.
*** *** *** *** ***
Homemade Mayonnaise
from Michael Ruhlman

1 large organic egg yolk
1/2 teaspoon/5 grams salt
1 teaspoon/5 milliliters water
1 teaspoon/5 milliliters lemon juice (or 2 for a lemony mayo)
1 cup/250 milliliters vegetable oil

Combine yolks salt, water and lemon juice in a 2.5 quart bowl. Fold a hand towel into a ring on the counter and set the bowl in this ring to hold it steady while you whisk. Using a sauce or balloon whip (whisk), stir the ingredients together.

Add the oil slowly while whisking vigorously. It helps to measure out your oil into a cup that pours well in a wire-this stream; alternately you can start your emulsion by drizzling the oil off a spoon, then pouring the oil after the emulsion has begun. Add a few drops of oil as you begin to whisk; when the emulsion becomes creamy, you may increase the speed with which you add the oil to a thin stream. From the beginning the mixture should be thick enough to hold its shape and look luxuriously creamy. Add the oil too quickly and it will break, that is, it will turn soupy. When all the oil is incorporated add remaining lemon juice to taste. If the mayonnaise is too thick, it can be thinned by whisking in a little water.

If you want to make less, just put in half the oil, lemon juice, and water.

If it breaks, put a teaspoon of water in a clean bowl and start the process over by dribbling in the broken mayonnaise while whisking.
##### ##### #####
one year ago today @ E.D.T.: Lunch at Bluehour then a free sushi buffet? Another tough day at work!


Clare Carver said...

So now that you have Big Table Farm eggs you have NO excuse!!!

Poncho Wearer said...

i ran out of mayo two weeks ago. i thought i would avoid going to the store and make my own. i failed. both batches failed. i will try again with you advice.

bb said...

Clare, you were right on time apparently! And you're right....I promise to do the BTF eggs proud!

Kristina...I really think it is all about doing it slowly and letting it come together without rushing the oil mix. Good luck....let me know if it works!

Poncho Wearer said...

Can I cheat and use my Kitchen Aid? My arm hurts after 2 minutes... I'm weak.

bb said...

Come on Kristina!! Whisk...WHISK!!! Okay, if you have to use the processor, just add the oil REALLY slowly.