The Culinary Corner / 8/28

Now, let’s make mayo


Welcome to my little corner of culinary delights. 

Since it can be difficult, I feel a need to walk you through the actual making of mayonnaise.  Get out your equipment, sanitize everything necessary, do your mise-en-place, wash your hands and prepare to create.

The first consideration is to make sure that all ingredients are at the same temperature.  This is im-perative for the sauce to turnout well. 

Contrary to some beliefs, making mayonnaise requires an element of skill and finesse.  I like to say it requires an element of grace.  You will discover this as we proceed. 

The previous article established the primaries such as the oil/yoke ratios as well as using various oils to achieve various tastes for the type of salad desired.  Now we will begin with combining the ingredients.

A little water added to the egg yolks will loosen the eggs.  This makes it easier for the eggs to absorb the oils when whipped.  This would be a good time to include a splash of lemon juice if desired.

Now comes the tricky part that can either make or break your mayonnaise.  The oil must be whipped in using a whisk.  You must start out slowly with a little bit of oil at a time.  This is the be-ginning of the emulsion affect.  Doing it in small amounts creates smaller droplets.  If too much oil is poured to quickly, the oil droplets become too large.  Large amounts will not thoroughly emulsify adequately.  The mayonnaise will breakdown as a result.

The speed at which oil is added can be increased only after one third has already been slowly in-corporated.  Your product will begin to thicken.  If it becomes too thick, then the rest of the oil will not combine properly in with the egg mixture.  You may then need to add a little more lemon juice or vinegar to thin it down. 

Be careful, you want to maintain a firm body (consistency).  Once the full amount of oil required by the recipe has been incorporated, whip it just enough to form soft peaks.  However, its application should indicate the consistency desired.  For example, you need it thick if used in making spreads and thin for use with some salads.

Flavorings can be added as well as garnishes for that extra culinary delight.  Flavoring with a garlic paste makes for a nice sauce for Italian dishes.  This form of mayonnaise is called “Aïoli.”

Other derivatives of mayonnaise would be “blue cheese dressing” and “Roquefort dressing” using cheese as the garnish.  Other derivatives can be created such as “green goddess mayonnaise,” “Russian dressing” and Remoulade using vegetable purees, prepared sauces, herbs, etc.  “Let your imagination go and your creative juices flow.”  That is my advice to you.

Did you notice the emulsification similarities between vinaigrettes and mayonnaise?  Noticing small factors can provide great advantages for cooks and chefs who like to experiment.

Until next time, peace to all.