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Homemade Mayonnaise and Mustard – Basic

We’re making our way down the condiment aisle.  A couple of weeks ago we made homemade ketchup and it was a huge success.  For a while now I’ve been on my soapbox about ‘homemade this’ and ‘homemade that’ and it occurred to me… one of those ‘whoa’ moments…(think Joey from Blossom ‘whoa’) how is it truly homemade if many of the ingredients are built upon highly processed products from the grocery store.  This ‘ah ha’ moment happened when we were making a bbq lunch for a family gathering.  We had the typical items such as bbq baked beans, cheesy garlic bread, and zesty potato salad.  Each dish was made up of so many ingredients already processed.

The base of the bbq baked beans…ketchup, in a squeeze bottle from the grocery store.  The base of the potato salad, from mayonnaise and mustard on the condiment aisle from the grocery store.  The cheesy garlic bread…all from store-bought ingredients…already processed.

This was one of the many moments that has put me on the journey of recreating almost everything we can buy… why can’t we make it ourselves?  Down to the basics such as ketchup, mustards, and mayo.  Why homemade?  You control the ingredients, how much or how little, and you know where everything has come from…and hopefully you’ve supported your local businesses, producers, and venders in the process.

Since we’ve already tackled ketchup, the natural progression was mayonnaise and mustard.  A friend brought my attention to her own mustard recipe, which I tested and loved (thanks Liz!).  I made some minor tweaks to make it my own.  It is a sweeter tasting mustard, not something I expected but was delightfully surprised at how much I like it.  I consider it a basic mustard.  I do plan to try other varieties…some sweeter and some spicier – adding in varieties such as ale, honey, or peppers.

For the mayonnaise I did a basic search on the world-wide web and found several versions. Most variations called for 1 or 2 egg yolks and a light oil such as vegetable or canola.  The following is the version I decided to follow by Whats Cooking America – the link provides quick tips as well as other mayo variations.  I chose to use an unrefined unfiltered olive oil (non-gmo) from a Northern California producer. Many of the recipes said to NOT use extra virgin olive oil because it will separate in the cooling process.  This did not happen to me.  I’m not sure if it’s the type of olive oil I used or the way I processed the mayonnaise but I’ve had no separation, only thick creamy mayonnaise.  The only thing is the flavor of extra virgin olive oil is strong.  If you’re not up for the strong flavor of olive oil in your mayonnaise then I suggest a light olive oil or a light oil of your choosing.

Here are my takes on homemade mayonnaise and mustard…enjoy!

* = organic
*^ = organic/local

Homemade Mustard – Basic
yield 1.5 cups

A 2 quart sauce pan
A whisk
2 eggs *^
1/2 cup apple cider vinegar (you can also use rice vinegar, white wine vinegar, or champagne vinegar) *
1 tablespoon butter, melted *^
5-6 tablespoons dry mustard (you can use any dry mustard but Colmans Double Superfine Mustard Powder provides a strong rich flavor)
1/3 cup white sugar *
1 tablespoon flour *
1/2 teaspoon kosher salt
1/2 teaspoon paprika


To ensure no eggshells get into your mixture, first crack your eggs into a separate dish. In your saucepan, melt the butter on very low heat and whisk in the flour, mustard, sugar, paprika and salt. Once the butter is melted and all dry ingredients are combined add in the vinegar and eggs, whisking briskly on low heat. Once all ingredients are combined, turn up the heat to medium and continue to whisk until the mixture thickens to your desired consistency.

Remember that when you take the mustard off the heat and allow it to cool it will thicken further. I prefer to store our mustard in a glass mason jar with the associated lid in the refrigerator. Your mustard will easily keep for two weeks (possibly longer) in the refrigerator. Enjoy this mustard in and on anything you’d use mustard for…sauces, dressings, salads, and more…enjoy!

Homemade Mayonnaise – Basic
yield 2 cups

A Food Processor (you could also use a whisk by hand, or a handheld mixer but the processing time will take longer)
2 egg yolks, room temperature *^
1 whole egg, room temperature *^
1 tablespoon lemon juice, plus more if needed *^
1 teaspoon Homemade Mustard (recipe above)
1/2 teaspoon kosher salt
Up to 2 cups olive oil (you may not use all the oil and you can use any oil of your choosing)


In a food processor add in eggs, lemon juice, mustard, salt, and turn on.  Mix until creamy and all ingredients are incorporated.  Keep the machine on and with a small teaspoon add in one teaspoon of oil at a time.  I found that even with an extremely slow drizzle, too much oil is being incorporated too fast.  I believe, especially with extra virgin olive oil you must take the emulsion process slowly.  Add in one teaspoon at a time, and let the mixture process at least 30 seconds in-between each added teaspoon of olive oil.  Keep the machine running.  The constant processing is helping to pull the egg yolks, oil, and lemon juice together.  After adding in roughly a 1/4 cup of the oil you can stop the machine and check the consistency.  Scrape the sides of the bowl with a silicone or rubber spatula.  {note}If the emulsion is not working you can add in an additional egg yolk to help bind the mixture, you can then continue adding oil{endnote}

At this point you should have a creamy pale yellow mixture.  You can now turn the food processor back on and begin to slowly drizzle in the remaining oil.  I chose to only use up to 1 cup of oil but you may use more depending on your needs and your desired thickness of the mayonnaise.  If the mixture is too thick you may add in a small amount of lemon juice and process.   I prefer to store our mayonnaise in a glass mason jar with the associated lid in the refrigerator. Your mayonnaise will easily keep for one week (possibly longer) in the refrigerator. Enjoy this mayonnaise in and on anything you’d use mayo for…sandwiches, dressings, salads, and more…enjoy!

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2 responses to “Homemade Mayonnaise and Mustard – Basic

  1. Pingback: Homemade Mayonnaise and Mustard – Basic | The Sustainable … | ClubEvoo

  2. Pingback: 365 Project for 2012 Week In Review: Days 198 – 204 | The Sustainable Sweet & Savory Gourmet

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