One of the best things about this project (if not the very best), is the encouragement we get from others to try new things. When we posted about something you make that others need to, Rachel suggested mayo was on her list. It was easy and tasted better.
I grew up in a house that made it`s own mayo. It did taste better. But I`ve never been successful in making it myself. Rachel`s comment made me go back and give it another try – and I`m so glad I did. We had giant success and this condiment was awesome on fish tacos.
I used a duck egg because it was what we had available – the yolk is super rich and rather large which helped in the process. I also used olive oil that I store in a squeeze bottle for cooking and that made it very easy to add steadily to my emulsion.
- 1 yolk from a duck egg
- 2 tablespoons of dijon or `fancy` mustard. We used a spicy one that was great.
- 1 Lime
- Olive oil
- Chili flakes
- Garlic (we used a half bulb)
- You can whisk this by hand but I had the luxury of a small food processor that was ideal for this.
- Add the yolk and mustard together and mix well until both are incorporated.
- Pour the olive oil in slowly (the squeeze bottle really helped with this allowing me the pour a slow, steady stream into the food processor). Once your mayo forms you can add it at a faster pace. You can add virtually any amount of olive oil you want as long as you let it become incorporated into the mayo before pouring too much. THis is about the pace you add it as opposed to the quantity you use.
- Season with salt, blitz.
- Add juice of 1 lime, stir and taste. If it`s too tart, add more oil while mixing until you are happy.
- Chop a half-clove of garlic and add it to the mix and run the processor to chop it further.
- Add the chili at the end and give it a quick whirl. I like to add it at the end so you can see the pieces and benefit from the texture.
This was just awesome!
Do you make your own mayo? Do you make it straight up or add any other flavors (and if so, what)?