Kitchen Experiment – Homemade “Pub Style” Mayonnaise

So today’s kitchen experiment was prompted by watching Paula Deen on Food Network via catching up to show clogging up my DVR after the past three weeks.  Paula commented that making burgers/sliders from ground turkey requires some additional moisture and she has found that mayonnaise works great.  Which had me recall that some time ago I realized I wanted to make my own from scratch and see if it truly is going to convert me away from mass-produced store-bought varieties.

So I got the ingredients for the turkey sliders ready and set off to make the mayonnaise.  Unfortunately I wasn’t thinking about posting a ‘kitchen experiment’ recipe blog until it was all over and a brief pic posted on my Facebook page.  Therefore, I apologize off the bat for not providing pics of the ingredients and steps to match the recipe.  All I have is the final product of loveliness jarred on the table…

Finished product ready for use and now taking up residence in the fridge.

My Ingredient List:

  • Two egg yolks
  • One whole egg
  • 1 tbsp Pub Style Mustard
  • 2 tbsp Lemon Juice
  • 1 1/2 cups Olive Oil (made up of 1/2 cup olive oil and 1 cup extra virgin olive oil)

Nutritional Facts: 96 calories approx. per Tablespoon – makes 2 cups aka 32 ounces aka 32 Tablespoons

Recently I purchased online my own hardback copy of the all-to-infamous cookbook that beholds the Chocolate Mousse recipe I will always swear by, The New Basics Cookbook by Julee Rosso & Sheila Lukins.  [which by the way I got for 23 cents plus shipping for an 850 page cooking tome!]  Without much thought, I turned to my newest kitchen addition to see what the lovely ladies had to say about making mayonnaise from scratch.

Quick excerpt directly from the cookbook: “During the reign of Henry IV of France, a sauce that had no other name than “cold sauce” was popular. One day, the Duke of Mayenne refused to leave his chicken salad with cold sauce to go to battle. France lost the battle, but the sauce, now named mayonnaise after the duke became legendary. Whether this tale is true or nothing but a culinary joke, it won’t make any sense at all if the only mayonnaise you’ve ever tasted is store-bought. Homemade mayonnaise is so far superior to even the best commercial product, it’s a wonder they share the same name. We find many cooks are afraid of making mayonnaise, so they never get to enjoy the real thing. Too bad, because making mayonnaise is really very easy.”

Now for the recipe:

    • 2 Egg Yolks
    • 1 Whole Egg
    • 1 Tablespoon Dijon Mustard (I substituted ‘pub’ mustard that I had in the fridge)
    • Pinch of Salt
    • Ground Pepper, to taste
    • 2 Tablespoon fresh Lemon Juice (non-fresh is fine, be careful to watch for strength of reconstituted lemon juices)
    • 2 cups corn/other vegetable/olive oil  (I used only 1 1/2 cups of Olive Oil made up of 1/2 cup olive oil and 1 cup Extra Virgin Olive Oil)
  1. Combine the egg yolks, whole egg, mustard, salt, pepper and lemon juice in a food processor and blend for one minute.
  2. With the motor running, gradually add the oil through the feed tube/open lid in a very slow, steady stream. This is where my right arm got tired because the processor was on top of the stove and left me with my arm raised up at head level (My roommate has an old-time stove/oven unit with a cover that hides two additional burners, thereby creating more counter space) .
  3. When the mayonnaise is thoroughly blended, turn the processor off and scrape down the sides of the bowl.  Taste the mayonnaise and correct the seasonings if necessary; if you choose to use vegetable oil, two additional Tablespoons of lemon juice may be added to enhance the flavor.  (I presume this is because vegetable oils are bland and boring, even *blech* in some cases.)
  4. Scrape the mayonnaise into a container, cover and refrigerate (will keep for 7 days max – remember, no preservatives!).  Let it return to room temperature before stirring and using (I don’t know why they listed this for the recipe).

So in the end, I too agree that making mayo from scratch is relatively easy and minimally time-consuming.  I want to experiment more on how to do various flavor profiles in making my own mayo in the future; lemon-dill, paprika-chili, lime-citrus etc.

Now as for the Turkey Sliders, they were AWESOME-SAUCE!  Paula was correct in her observation that using some mayo in the ground meat mix helps keep them moist and flavorful!

All that said, don’t be afraid to get in the kitchen and learn how to make food you love because we should all eat what we love, not what someone else thinks we should love.  :)

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One Response to Kitchen Experiment – Homemade “Pub Style” Mayonnaise

  1. Dan says:

    Just remember…no preservatives…also not pasteurized , so if you should happen to get a contaminated egg…….salmonella is not pleasant…

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