Make Ahead

Hand-made mayo: clean, green, and cream

August 26, 2010
0 Ratings
Author Notes

You can make mayo in a blender or in a food processor, but it really is not that difficult to make it by hand in a bowl with a whisk. I am describing three versions of mayo: 1. CLEAN, plain, as described in "In the Green Kitchen," Alice Waters, 2. GREEN, with dried and fresh greens, and then 3. CREAM, with added sour cream, creme fraiche, ricotta, or fage. The spicing of this mayo can be paired to your needs. I am suggesting dill, caraway, akvavit and sorrel for one version. Add lime and cilantro for one variation, or basil and spinach for another (for which ricotta makes a great cream mayonaise). I usually make a two different kinds of the green and cream from the same batch. Use fresh local eggs! —Sagegreen

  • Serves 1- 1 1/2 cup
  • 1 egg yolk, room temperature
  • 1/2 teaspoon water, room temperature, more to thin if needed later
  • 1 pinch kosher or pink himalayan salt, to taste
  • 1/4 teaspoon fresh milled pepper, pink or white recommended
  • 1 cup excellent quality olive oil, preferably with a peppery finish
  • 1/2 teaspoon dry mustard seeds, ground, optional
  • 2 tablespoons or more of fresh chopped or processed green herbs, like dill or cilantro, optionally blanched
  • 1 tablespoon dried green herbs, like dill, to taste
  • or 1 tablespoons or pickled greens (sorrel) or 1 tsp. capers
  • 2 teaspoons Akvavit or cognac, optional
  • 1/4 teaspoon ground caraway, optional
  • 1/2 cup sour cream, creme fraiche, ricotta, or fage
  • other optional ingredients like garlic and shallots
  • Splash lemon or lime juice, optional
In This Recipe
  1. To make the CLEAN plain mayo begin by whisking the room temperature yolk together with the small amount of water to stabilize in I recommend a large bowl with a large whisk. If you are planning on using this the same day, then you can whisk in fresh smashed, minced garlic and minced shallots, at the beginning, too. You must use an excellent quality olive oil, preferably one with a peppery finish.
  2. Very slowly drizzle in a tablespoon of the olive oil while continuing to whisk around in one circular direction, then another tablespoon, and another. This mixture should both lighten and thicken in the process. Continue to add the oil slowly whisking it in, continually whisking, until you have incorporated all of your olive oil. If this gets too thick thin with a bit of water or citric juice. Whisk in the salt and pepper: Adjust to your taste. Refrigerate about one hour before use.
  3. For the GREEN mayo, if you want this to last a few days, then leave out the garlic and shallots and blanch the greens first. Wring these dry, then finely mince your desired greens and whisk those in; add any dried herbs. Refrigerate one hour before using.
  4. For the CREAM mayo, then add either sour cream, creme fraiche, ricotta, or fage to the chilled mayo, either plain or green, as desired. Whisk the two together. Add any desired spirit such as akvavit or cognac. If you do not use all this up fresh as a dip, on toasted baguettes, etc., this version can be spooned on top of salmon and baked in the oven. Notes: If you prefer to use a blender, then add one whole room temperature egg at the beginning of the process. To work with a stand mixer, you may require an additional room temperature yolk to that as well at the beginning. You will have a larger yield.
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