My most trusted and classical reference book Larousse Gastronomique defines mayonnaise as egg yolk and olive oil whisked to the desired thickness, where vinegar, salt, black pepper and mustard are added for a refined taste. The book talks about 4 rumors regarding the roots of it's name, where the oldest dating back to 18th century. And then it describes enriching the taste of mayonnaise with different ingredients and creating tartar sauce, green sauce, Dijonnaise, Remulade, Russian etc. Then comes the recipes where the first one is like mine, where olive oil is used. Yes I even like extra virgin olive oil where the end product is rich and strong, and for your info I do not make my mayo for French fries. I can not refrain from telling you that my strong mayo can even bring French fries to a next level. If you prefer you can use corn oil, hazelnut oil, sunflower oil or canola oil, either by mixing with olive oil or simply on their own.
The taste and the texture of homemade mayonnaise is by far at a higher level when compared to what is sold in the market. When you consider that the industrial mayonnaise lives for 6 months, whereas homemade just for 3-4 days, it is impossible not to think about the production technology and what is added to the products.
ingredients
- 1 egg yolk
- 1 tbsp lemon juice or 2 tsp vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper or white pepper
- 1 tsp Dijon mustard (optional)
- 1/4 tsp hot sauce (optional) or 1/8 tsp cayenne pepper
- 1/4 tsp thyme (optional)
- 1/4 tsp garlic granules (optional)
- 1/3 - 1/2 kup zeytinyağı, sızma
preparation
- Put egg yolk, lemon juice, salt, pepper, mustard, hot sauce, thyme and garlic in a bowl, whisk till it bubbles and the color lightens.
- Start adding oil drop by drop whilst whisking, as it gets thicker continue with a slow pour till it gets to the consistency you desire. Store in the fridge.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: Rubbing the thyme between your palms increases the smell.
- ps: As you add oil, the mayonnaise gets thicker, use less oil for thinner mayo. If you're using it for a dressing, thin with 1-2 tsp water.
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