I get strange sweet satisfaction when I make certain things for the first time. It doesn’t even have to be something I enjoy eating. Ordinary items that you rely on finding in your grocery store. Mayo being one of them.
I’m typically not a fan of mayo. I’m a mustard or barbecue sauce girl. Ketchup is on the back burner while mayo only makes an appearance when absolutely necessary. Like with canned tuna or the rare recipes calling for it that I’m looking to make. Rare.
This recipe called for it and even suggested homemade. Even though I had a squeeze tube of mayo in the fridge (do people even buy jar mayo anymore?), I wanted to see what homemade was all about. It’s strangely easy. Almost too easy. Julia offered a cooked and uncooked version. At first I was truthfully leaning towards the cooked version but I eat raw cookie dough… by the spoonful, so I figured what the heck let’s just go for it.
As with a good portion of recipes I play with these days, I couldn’t just leave things the way they were. Call it a rebellious side or fighting the system? I don’t know where or who I got that from. I feel the need to tweak and make things more interesting or to suit our preferences more. A dash of cayenne and red pepper flakes made an appearance… and I hope Julia wouldn’t have minded one bit. It gave a little something more. While it wasn’t strong, there was a subtly to it. A nice slight flavor change to the normal.
And if you’ve never made mayo before. I can’t even begin to explain how easy it is. Just trust me. Try it. You may never want to go back. Creamy, quick and best of all… it’s not only customizable to your preferences but you know what is in it (unlike what is on store shelves).
Yield: Makes approximately 1 cup
2 tbsp of one beaten egg
1/2 tbsp lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1/4 tsp white pepper
1/8-1/4 tsp cayenne pepper
1/8-1/4 tsp red pepper flakes
1C olive oil
In a food processor with a metal blade, add all ingredients except olive oil to the bowl. Beat on low for 10 seconds or until creamy.
With the food processor on, slowly drizzle olive oil in. When the mixture begins to thicken, allow olive oil to flow in a steady stream into the bowl.
Continue mixing until thick and creamy.
Use immediately or store covered in the refrigerator for up to a week.
Slightly adapted from: Julia & Jacques Cooking at Home by Julia Child and Jacques Pépin