I’ve been thinking about making homemade mayonnaise for a long time. But I hadn’t gotten past thinking about it until I used my Barnes and Noble Christmas giftcard to buy Jamie Oliver’s Great Britain. Not only do I highly recommend the latest cookery book (as they say in the UK) from the good-natured Essex maverick, but I also insist that you make this mayo immediately!
Other food-obsessed friends had been telling me for years. But I don’t eat that much mayo, and figured it wasn’t worth the trouble.
I was wrong.
Not only was it quick and easy, the result was so rich that Eric and I were desperately trying to think of things to use mayo on or in! We ended up making a huge bowl of chicken salad, and it was so good, I had to share the recipe (see below).
I also used Eric as a food taster, making him do a blind test. It was quite simple to tell the difference between the mass produced, processed mayo in our fridge and this stuff. I was afraid the olive oil would be too overpowering (you can cut it with half rapeseed oil for a less robust flavor), but we really liked it. I’m going to make some of Jamie’s variations soon: basil, garlic, and curry! Mmm, curry.
Somehow, I didn’t take any pictures of the process; but it’s so straightforward (really, stop worrying and just whisk!). Here it is.
Stella’s Homemade Mayonnaise
adapted from Jamie Oliver
3 egg yolks
1 tsp Dijon mustard
1.5 cups extra virgin olive oil
2 Tbsp apple cider vinegar
juice of one lemon
salt, to taste
1. In a medium mixing bowl, lightly whisk egg yolks and Dijon mustard. Slowly drizzle in olive oil, only a little bit at a time, while continuing to stir. It’s best if you take up to ten minutes to do this, so the ingredients won’t separate.
2. As the mayo begins to thicken, add the vinegar and lemon juice while continuing to whisk. Continue until it is well mixed and smoothly textured.
3. Add salt to taste; scoop mayo out into a Mason jar or other sealable, refrigerator-safe container.
Yields approximately two cups of mayonnaise. Will keep for two weeks in the fridge.
Southwestern Chicken Salad
4 large boneless, skinless chicken breasts
1 cup homemade mayo (see above)
1/4 white onion, finely diced
handful cilantro, roughly chopped
2 tsp freshly squeezed lemon juice
2 Tbsp Cholula hot sauce
dash of balsamic vinegar
2 tsp chili powder, plus more to garnish
4 Tbsp crushed pecans
salt and pepper, to taste
1. Preheat oven to 350°. Meanwhile, prep other ingredients.
2. Bake chicken on a foil-lined baking sheet for approximately 30 minutes, or until fully cooked through. Remove from oven and allow to cool for about five minutes.
3. Chop or shred chicken to desired consistency. Sometimes, I pull it by hand; for this dish, I cubed it on a cutting board with a knife. Place cubed chicken in large mixing bowl.
4. Add mayo, onion, cilantro, and lemon juice, and mix thoroughly. Then add hot sauce, vinegar, and paprika, and stir again. Taste, then add salt and pepper as desired.
5. Spoon out chicken salad onto serving plates and garnish with a dusting of chili powder, crushed pecans, and additional cilantro sprigs. Serve immediately.
Serves 4-6. Refrigerates well; eat within a couple of days.