HUFFINGTON
09.29.13
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AYONNAISE. Some of
us hate it with a burning passion. Others,
the mayonnaise-loving
freaks, slather it on just about
anything with abandon (yes, even
bananas). But whether you love
it or hate it, almost everyone can
agree on one thing: Homemade
mayonnaise is always better than
the jarred kind.
If, in your mind, mayo is just a
mysterious, white, goopy substance
that comes out of a jar, let’s get
something straight. Mayonnaise is
a basic, cold emulsified sauce that
originated in French cuisine, and is
the base of many other sauces. It’s
made by combining egg yolks with
mustard, vinegar (or lemon juice),
and salt and pepper, and slowly
whisking in oil until the sauce
thickens and emulsifies.
Before you get started, understand that making mayonnaise
is simple if you respect one basic concept, which we’ve already
mentioned above: Emulsion. An
emulsion is the stable distribution of two liquids that don’t
normally mix (think oil and vinegar). The only way to get these
two ingredients to fall in love
with each other is to introduce
them slowly while beating them
GETTY IMAGES/DORLING KINDERSLEY
M
The only way to get these
two ingredients to fall in love
with each other is to introduce
them slowly while beating
them into submission.”
into submission. Patience is key.
We’ll be honest: You can make
mayonnaise in a blender or a food
processor. But that requires extra
cleanup, and we just think it’s so
much cooler to whip out a whisk
and make it old-school style. There’s
something to be said for preserving
a little tradition every now and then
(plus, the whisking action provides
a great arm workout).
Okay, let’s go make some killer
mayonnaise.
Note: Italics below indicate
when we’re holding your
hand through the process.