Homemade Mayo for Sandwiches

My family was up early this morning, attempting to hit the local ski slopes before the crowds. I decided I was going to stay home, but it was my responsibility to pack them a delicious lunch.

One look in the fridge reminded me that we were completely out of mayo. No worries... I did have the ingredients that I needed to make the missing sandwich spread. It was quick, it was easy, and the sandwiches were delicious (just received a confirmation email)!

The sandwiches were very simple. Fresh light rye bread, generously spread with the homemade mayonnaise, a couple layers of thinly sliced mortadella and/or Black Forest ham, and crisp green leaf lettuce. Each sandwich was slightly different, depending on who it was for.

For the record, when I do use store-bought mayonnaise for sandwiches, I prefer the regular (full-fat) Hellman's. I'm all about the taste!

Homemade Mayo (from The Harrow Fair Cookbook)
Makes 1 cup.

1 large egg yolk
1 1/2 tsp Dijon mustard
2 tsp white wine vinegar
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 cup vegetable oil

Mix together the egg yolk, mustard, vinegar, salt, and pepper in the bowl of a stand mixer fitted with the whisk attachment.
Pour 1/4 cup of the oil in slow, steady drops with the mixer on medium.
Add the remaining oil, but at a slightly faster rate. Mix just until the oil is combined and the mayonnaise is the desired consistency.

1 comment:

  1. I've only tried to make my own once, and I was too impatient adding the oil so it didn't emulsify properly. Perhaps I'll try again, it sounds so good! Have you ever used a stick mixer to blend it? How long would it last in the fridge do you think?