Quantcast

Easy homemade mayonnaise

Easy homemade mayonnaise with canola oil by eatlivetravelwrite.com

If I am being honest, I have to admit, I’ve been reeling a bit since FBC2013. You know when you work so hard for something for months and months, it goes really well (though you aren’t really aware of it at the time) then you go into “follow up” mode for a week or so, it leaves you a little bit breathless and overwhelmed. Not to mention the fact that, well, life goes on and there is a Food Revolution to organise, end of year projects with my students to complete, a visit from my mum (!) to look forward to, and a summer in France to plan. So yeah, life is a bit crazy right now. What’s grounding me right now is my kitchen. Sometimes when I sit at my desk contemplating my seemingly never-ending “to do” list, all I can really focus on is getting in the kitchen. Making something. Stepping away from the craziness that is my “to do” list and going to a place where I feel completely in control. The kitchen. (well, most of the time I feel in control…)

I’m not up for too many complex recipes right now (though I am always up for a little macaron making… Check out these hazelnut-chocolate macarons I made last weekend. Yeah, this is how I relax, me.) but ever since I received a fabulous selection of canola oil samples from the Manitoba Canola Growers, an FBC2013 Gold Sponsor, I have been thinking about making mayonnaise. With the Vibrant Oil. When I saw that it was a gorgeous deep yellow colour, I knew I wanted to make mayo. We don’t often buy mayo but sometimes, you know, you just need a little mayo to, well, dip your fries in…

Homemade oven baked potato wedges by eatlivetravelwrite.com

Ok, not “fries” but oven-baked potato wedges. We happened to have a load of potatoes delivered in our organic box last weekend and I’d picked up some nice steaks so that gave me a hankering for a decent steak-frites. My all time favourite accompaniment for steak is “frites” (or the oven baked wedges in this case) and the perfect accompaniment for fries is mayonnaise. Yes, really. I lived in Brussels for a year when I was younger and developed the sophisticated taste for this combination which, at the time, was considered odd in my native Australia. Don’t get me wrong, it’s not something I eat very often but when I do, there’s nothing better than homemade mayonnaise. And – sssh – it’s so easy in your food processor!

The Vibrant Canola Oil is (according to the website) a cold pressed canola oil “crafted from fresh, pure Canadian Canola seed, with no additives or harsh processing. A whole oil, containing its natural colour, flavour and healthy compounds [that is] ideal for bread dips, salad dressings, marinades, sauces and baking.” It’s produced in Western Canada, from top grade Canola seed grown by local farmers and contains Natural Vitamin E and Betacaroteins which might account for the vibrant colour! In this mayo I used a mix of the Vibrant and regular canola oil.

I used a quick food processor mayonnaise recipe adapted from Dorie Greenspan’s recipe in Around my French Table.

Easy homemade mayonnaise
 
Prep time
Cook time
Total time
 
Easy homemade mayonnaise using the food processor and just 4 ingredients.
Author:
Recipe type: Condiments
Serves: approx ¾ cup
Ingredients
  • 1 large egg yolk, at room temperature
  • 3 teaspoons lemon juice
  • 2 teaspoons Dijon mustard (not grainy)
  • between ⅔ and 1 cup mild oil (I used canola oil but you could use olive oil if you want a stronger flavour) – I used about ¾ cup for the consistency I prefer
Instructions
  1. Place the egg yolk, lemon juice and mustard in the bowl of a food processor.
  2. Add a pinch of salt and whir to blend.
  3. Pouring very slowly, drizzle in about ½ of the oil, (going very very slowly), continuing to whir constantly.
  4. Once about ½ of the oil is blended in (the mix should be starting to look like mayonnaise by now), you can add the rest of the oil in a steadier stream.
  5. Keep checking the mixture and stop when it’s the consistency you want (some like it a little thinner, some prefer a thicker mayonnaise)
  6. Season to taste (a this point you might wish to add a little more mustard or lemon juice – make sure you whir to thoroughly combine before you serve).

Fab for sandwiches, obviously. And, of course, it’s wonderful on home-baked potato wedges… Making this will help you feel in control. I mean, if you can make mayo and “fries” from scratch, there’s not much you can’t do, right? ;)

Homemade oven baked potato wedges with homemade mayonnaise by eatlivetravelwrite.com

Disclosure: I received the canola oil samples from the kind folks at Manitoba Canola Growers at FBC2013. I was not asked to write this post, nor was I compensated for doing so. All opinions 100% my own.

Did you know – it’s Food Revolution Day on Friday May 17th? Find out how you can get involved and Cook it. Share it. Live it. for #FRD2013 in this post.

Related Posts Plugin for WordPress, Blogger...

, , ,

17 Responses to Easy homemade mayonnaise

  1. Sam @ My Carolina Kitchen May 2, 2013 at 07:09 #

    Homemade mayonnaise is so easy to make in the food processor. I grew up with homemade mayo and there’s nothing like it. It will check out your WC canola oil. Sounds like a very good product.
    Sam

  2. Jan @ Family Bites May 2, 2013 at 07:42 #

    I love everything about this post: the writing, the photos, and the recipe. I hope you have a relaxing weekend. xo

  3. Ann Mah May 2, 2013 at 09:42 #

    I love homemade mayonnaise and that photo with the frites has me running for the food processor.

  4. Alex May 2, 2013 at 12:22 #

    Im all about frittes and mayo – best combination in the world (far better than ketchup!) :)

    • Mardi Michels June 19, 2013 at 09:38 #

      Right? I can’t imagine anyone NOT thinking so!

  5. Christy May 2, 2013 at 16:31 #

    I’ve been pretty happy with grapeseed oil, but honestly, as long as the oil is decent, any (well made) home-made mayonnaise is lovely.

  6. Mr. Neil May 2, 2013 at 17:45 #

    Well I will admit to being a tad suspicious at it NOT being olive oil – I love the peppery notes you often find in it.

    But I’ve been keen to sample the little jars of canola oil every since they appeared on my stovetop. I mean – no reason why canola could not have differing aspects, as any other oil – right?

    I could immediately note the change in the mayo. This one was decidedly on the “light” side. And a great accompaniment. :-)

    All in all, a glorious dinner. Alas, was paired with a South African ruby cabernet that Mardi had opened the night before. Passable house wine, but not the door-crasher I would have opened otherwise.

    • Mardi Michels June 19, 2013 at 09:37 #

      Light is sometimes nice, especially with mayo on a hot night!

  7. Colette @ JFF! May 2, 2013 at 19:51 #

    Look at that colour.
    Must be the fresh yolks.
    Homemade mayo – I’ll never buy the stuff in a jar again!

  8. Gail May 5, 2013 at 12:23 #

    I adore homemade mayo. LOVE how golden yours is.

    Mardi, have you ever substituted lime juice for lemon?
    Really makes the mayo more ‘tropical’.

    xo

    • Mardi Michels June 19, 2013 at 09:37 #

      Thanks Gail and wow – what a thought! Sounds amazing!

  9. Marlene May 6, 2013 at 13:58 #

    By background is Belgian, and I grew up eating frites with mayonnaise (and being thought very strange by my friends). I remember my Mom making mayonnaise by hand – a laborious process! We’re so lucky to have food processors to make wonderful foods like these more accessible.

    • Mardi Michels June 19, 2013 at 09:37 #

      Mayo by hand is definitely laborious but so rewarding, no?

Leave a Reply

Rate this recipe: