There are times when you just need a great mayo on hand to pull a recipe together – as in tuna or chicken salads, deviled eggs, and even a few salad dressings – as we head into the summer season.
With just about every mass-produced, commercially-available mayo (in the US at least) made with soybean oil (or canola / another of the franken-oils we’ve all forever abandoned), it’s crazy not to make a quick batch of great tasting mayo at home using olive or avocado oil.
I know this is not news to those of you who consider yourselves pretty handy in the kitchen, though we continue to be amazed at how many folks don’t use this simple technique featuring an immersion blender demonstrated so ably below by Kenji Lopez-Alt of Serious Eats.
Two things of note: One, KLA mentions in the video using canola or another vegetable oil – of course you’ll want to use avocado or a good (but not extra virgin) olive oil in your batch at home. (Using EVOO can produce bitterness for reasons covered in detail here.)
Two, the options for tweaking the flavor of your mayo to suit your palate or recipe are basically endless. We like to add a bit of finely grated garlic and use ACV instead of fresh lemon juice in our basic recipe for a bit more acidity and bite, and often use a grainy, creole mustard (try Zatarain’s version).
Tossing in a chipotle pepper (or two) with their clinging adobo sauce makes for a wonderful spiced-up version (your chicken salad just got more interesting); even better, consider whisking in a bit of lime juice after it’s emulsified to taste.
Enjoy.
[…] three, this recipe, like the Homemade Avocado or Olive Oil Mayo recipe we’ve shared before, is so simple a child could do it, and it takes literally minutes to […]