Mayonnaise Done Three Ways
 
 
Serves: ¾-1 pint mayonnaise
Ingredients
  • 3 egg yolks, room temperature
  • 1 tablespoon white wine vinegar or lemon juice, plus a little more might be needed
  • ½ teaspoon salt
  • ¼ teaspoon dry or prepared mustard (I used a jar of Dijon)
  • ½ pint/2 cups/16 ounces olive oil
  • 2 tablespoons boiling water (boil water first then measure out the water)
  • 4-5 cloves roasted garlic (optional, recipe for how to roast garlic to follow)
  • 2-3 teaspoons sriracha hot sauce (optional)
Instructions
  1. Use a large ceramic, glass or stainless steal bowl. Turn the hot water on from your kitchen sink. Let it run over the bowl to warm up a bit. Dry the bowl.
  2. Add the egg yolks and using a whisk beat for 1-2 minutes until they are thick.
  3. Pour in the vinegar/lemon juice, salt, and mustard. Beat for another 30 seconds.
  4. Now for the tough part, incorporating the oil into the eggs. Add the olive oil a tiny bit at a time (drop by drop if you can manage) into the egg yolks. Beat with the whisk continuously until the sauce thickens. [Note: Julia Child says beating at the speed of 2 strokes per second is fast enough. To go drop by drop I held the measuring cup of oil with my left hand and just gently tipped the lip of the cup over the bowl, I then whisked with my right hand].
  5. Every 30 seconds or so stop pouring the oil and just beat the eggs to make sure the oil really is incorporating.
  6. Once you've used about ½ the oil and the sauce has started to thicken you should be out of the woods. You can now rest your arm a bit. Once you get back to beating you can add the olive oil in 1-2 tablespoons at a time. Still, be sure to beat thoroughly after each addition of oil.
  7. If the mayonnaise becomes too thick or stiff, add a drop of vinegar/lemon juice to help thin it out.
  8. When you're finished beating in the oil add the 2 tablespoons of boiling water. This is what Julia calls an "anti-curdling" method.
  9. Now you have regular mayonnaise. If you'd like three types of mayonnaise divide your sauce into three. Set one aside to leave regular plain mayonnaise.
  10. If you'd like roasted garlic mayonnaise, heat your oven to 400°F/205°C. Remove the garlic cloves from the bulb but leave the papery skin on. Drizzle with olive oil and then wrap in aluminium foil. Roast in the oven for 30-45 minutes. The garlic is ready when a knife easily pierces through. [Alternatively you could cut the top off the bulb of garlic, drizzle with oil, wrap in foil, and roast the whole thing use what you need and save the rest in the fridge.]
  11. When the garlic is ready, peel off the skin then mash the garlic into a paste.
  12. Mix the garlic paste in with ⅓ of your divided mayonnaise. It will make the sauce a bit thicker and chunkier, but with a nice rich, yet subtly sweet garlicy flavor.
  13. With the remaining ⅓ of your mayonnaise add in 1 teaspoon of sriracha sauce. Taste. Add more, 1 teaspoon at a time (or ½ teaspoon at a time) until it reaches your desired spiciness. This will thin out your mayonnaise, but it's a wonderful blend of spicy hot and creamy coolness.
  14. Now you have three flavors of mayonnaise for all your dipping and sandwich needs!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/10/08/mayonnaise-done-three-ways/