I like to cook. I’m not a particularly good cook. I have my flashes of brilliance, but nothing like what a professional can accomplish. That being said, there are some basic things that everyone should know how to make. My first was mayonnaise. For the science-minded, mayonnaise is an emulsion.
This video on SBS of Guillaume Brahimi making mayonnaise in two minutes is as simple as it gets.
If you can’t see the video, the ingredients are
- 3 egg yolks (keep the whites for a souffle or icing)
- 250 mL grapeseed oil
- 1 tablespoon Dijon mustard
Beat the eggs and the mustard for about a minute. Then you slowly add the oil as you’re beating until all the oil has been added. That’s it!
Some notes: It will not be as white as store-bought mayo. I had a friend tell me she makes mayonnaise with the egg whites only so that it looks white. She probably also makes tea in a microwave.
Variations of this recipe substitute the mustard for 2-3 teaspoons of lemon juice. This works well if you want a more tangy mayonnaise. If you then add crushed garlic you’ll end up with aioli. From there you can also fancy it up with cracked white pepper or tarragon leaves.
Mayonnaise is good in the fridge for a few days; you’ve got raw eggs in there. This should also clue you in as to why store-bought mayonnaise has so many ingredients.