Mayonnaise

Ah . . . mayonnaise. Is there anything better for a sandwich or potato salad?

Originally "mayo" was designed as a food of necessity. A french chef on a ship, far out at sea, realized that all he had to make for dinner was some eggs, vinegar, and oil. By combining these three things he created mayonnaise! Now, realistically thinking this probably did not help him much with dinner, unless he was making egg salad. Which I highly doubt.

After that this condiment became uber popular with the french nobility. Kings were eating it with meat, Dukes were spreading it on potatoes, and lords were just eating it with a spoon. That's right. Mayo was not exiled to the underside of the bun, but was placed center stage on the table. Mayonnaise was an art form. What happened, you ask? Well, first the American Revolution, then the great depression. Finally everyone in the United States came to the grand revelation that food had to come condensed in a can, sealed in a bottle, or packaged in a chip. Voila! Twelve different types of pure white semi-solid mayo-ish substances appear on every markets shelves.

Today, however, there is a grand movement to bring back the dignity and prestige mayonnaise once had. Some of the driving force behind this movement are those with allergies. Many people with allergies are unable to buy commercially available mayo, if the oil is not offensive, then flavorings or packaging disqualify it. Because of this many have gone back to the old fashioned way of supplying their homes with mayonnaise . . the food processor. Okay that is not entirely true, but who has the forearm strength anymore to continuouly whisk for five minutes? If you can, well more power to ya, but I can't. My arm would give out after the first 30 seconds.

The key to making a mayo that will stay emulsified in the fridge is the constant motion of the food processor. Without this motion the oil, egg, and lemon juice separate and it just looks disgusting. I personally use raw eggs for this. I hope that doesn't bother you.

Mayonnaise

2 Eggs (free-range, organic are a definite must!!!!)

2 Tbs Lemon Juice

2 1/2 c. + 2 Tbs Canola Oil

2 tsp Kosher Salt

Put eggs, lemon juice, and 2 Tbs of the oil to the food processor. Let it run for 60 seconds.

Then add the rest of the oil in a drizzle or by pouring it into the pusher thing on top of your food processor if it has a small hole in the bottom.

Allow to run till all the oil is incorporated. It will be thick.

Add salt. Pulse a couple of times to blend in the salt.

The mayo will keep for two weeks in the fridge.

Our Players.

Blending the egg, 2 tbs oil, and lemon juice.

Pouring oil into pusher.

Beautiful.