Fresh homemade mayonnaise is delicious. There’s something about making your own mayo at home that makes it turn out so much more satisfying than anything vacuum sealed in a factory jar.
I know what you’re thinking: Terry, why would I go through the trouble of making my own mayonnaise from scratch like a fool when I can buy some quality stuff at the supermarket for a mere $3.50?
Well, because quality and flair are nothing to sneeze at. There are lots of different kinds of mayonnaise (and by lots I mean a practically infinite amount) that you can forge at home from even the most mundane of ingredients. Some of the tastiest and most versatile mayo creations I’ve seen (and some I’ve made myself) are worthy of articles of their own but for this particular column I want to hold a particular masterpiece in the spotlight.
When I was in my 20s and after previously experimenting with different flavoured mayo at a restaurant, I was struck by the urge to make one at home after realizing that I had all the ingredients in stock for a base. Garlic and cucumber were my first thought but my second thought dismissed these ingredients as too mundane and overdone to be worthy of my mayo creation. I wanted something with a little more kick and a lot more exotic flair without overpowering the base creamy zip of the mayo itself.
I was in sore need of inspiration, and thus put on my winter jacket and headed to the supermarket in St. John’s to browse for ingredients and mentally assemble them into imaginary mayo creations to see which creation popped, so to speak. I thought of one with a horseradish and beet base and deemed it too “zippy and purple”. I mentally conceived a mayo made with sardines, garlic and ricotta cheese but knew that it wouldn’t fly with my roommate who was “allergic” to fish.
After a bit more thinking and a lot more aborted imaginary creations I spotted a lone jar of olives left on a shelf where they were at a discounted price and my heart skipped a beat. In my mind I combined the olives with the spicy kick of chilis and the zip of citrus and knew that the flavours would meld together to form a mayonnaise masterpiece. Of course, I had to test this first by making:
2 large eggs
8 tsp lemon juice
2 tsp lime juice
2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
2 cups olive oil
1/3 cup pitted olives
Simply combine all ingredients aside from the olive oil in a blender and blend on high. Once all ingredients are smooth, gradually add the oil very slowly while the blender is still running until a stiff- peaked mayo forms. Add additional salt and pepper to taste if necessary.
As you can well imagine and can probably see from the picture, this mayo looks gorgeous and works well as a dip for crackers and cold veggies. I’d also recommend it for any cold sandwiches, especially if you add a tsp of Dijon mustard.
Boom boom boom, let me hear you say mayo!