Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.
This is miscellany‘s thirtieth installation of Finger-lickin’ Fridays!
Today’s recipe comes from one of my most favorite chefs in the world, Alton Brown. I love his scientific approach to cooking/baking/etc. It really helps to understand how it all works at that kind of level. I have transcribed this recipe from Food Network. On the website there is even a video of the process! Although I’ve tried another handmade mayonnaise, I look forward to trying Alton’s recipe sometime soon. And honestly, mayonnaise is so easy to make there becomes no need to buy it at the store any longer! (This is perfect to use in last week’s coleslaw recipe, too!)
Status: Curious to try
Makes: 9 fluid ounces
- 1 egg yolk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon of fine salt
- 2 pinches sugar
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 cup oil, safflower or corn
- In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.