Did you know that all it takes is a food processor, and about 5 min. of your time? (Unless you want to go "old school" and get an arm work-out in by whisking it vigorously by hand!)
Really, it's that easy, and the best part is, you can use the oil of your choice, and make it any flavor you wish! (Plus, it's ALL Natural, no preservatives, and made to your personal liking.) The process of mayo is similar to the emulsification of making a vinaigrette, (which is also a base of oil and vinegar.) The basic version of mayonnaise is egg yolk and oil, (the main components of emulsion/ stabilizers), with either vinegar and/or lemon juice. Adding mustard is common in many recipes, but not necessary. Your choice of oil will have bearing on the color, and/ or taste, of your mayo. For example, you could make mayo with sesame oil, (which would give it a slight tan color), but would be expensive, and bitter! (You would most likely need to do half sesame oil and half canola, or another light oil to cut the bitterness.) Using olive oil is common, but will give it a very light "green" hue. Using raw eggs in recipes freaks a lot of people out these days, but is traditional for making mayo! The vinegar (acid) acts to "cook" the yolks, and kill bacteria, (Salmonella.) It's the same concept of making "Key Lime Pie", by combining the raw yolks with fresh lime juice (acid), and when that recipe was first developed in the 1800's, the pie was never baked. That being said, you should still always take caution when using raw eggs. ***I recommend using pasteurized eggs, or fresh eggs that have been cleaned, properly refrigerated, and with intact shells.
For this particular recipe, I've opted to make mine with a light beer to add a totally different flavor! I used a great MI brew called "Nicie Spicie" by Short's Brewery. This particular ale has subtle flavors of orange, lemon, coriander, and peppercorns. I used canola oil to keep it light, and a bit of apple cider vinegar and cayenne for a nice seasonal "zip"! The possibilities for using this mayo are positively endless!!! Let's see; pasta salad, potato salad, tartar sauce, salad dressing, dips, spreads, sandwiches, etc.!! You could also experiment with different brews to enhance whatever it is you may specifically want to use it for. ***If you want to stick with a light mayo, I recommend using a hoppy ale, or light beer. This recipe makes at least 16oz., so if you want a smaller amount, try to break down the recipe in half. ****Using pasteurized eggs extends the shelf-life slightly, but should use up within 1 week!
Yield: 16 oz.
2 egg yolks ***preferably pasteurized
1 t. salt
1/2 t. white pepper
1/4 t. cayenne
2 T. apple cider vinegar (or could use lemon juice)
1/4 cup of Beer
2 cups + Canola or Safflower Oil (Or your choice!)
1) Using a blender or food processor, place the yolks, seasonings, and apple cider, and pulse on low to blend. Stream in the beer. (Mixture will be very thin at this point.)
Slowly stream in the oil through the funnel cup part of processor or blender until the mixture thickens, is creamy white in color, and looks like mayo! If it's too thin, stream in some more oil until you achieve the desired thickness. If it's too thick, you can add a bit more beer or vinegar. Adjust the taste by adding additional salt, pepper, etc.
2) Remove from machine base, and allow to set, (loosely covered), at room temp. for 1-2 hours to the mayo to "cure". (***The acid in the vinegar/ lemon juice kills bacteria, and works best at room temp., which is why you want to allow it to set for a bit before refrigerating!) ****If you have a very hot kitchen, then skip this step, as you don't want mayo sitting in too warm of a climate for any length of time!
Pour into a sealed container, and store in the refrigerator until ready to use.
****Use within 1 week!
***Mix in any additional items you wish to create new sauces, dips, dressings, etc.!
(For example: Pesto, garlic, mustard, honey, fresh herbs, tomato paste, salsa, chiles, etc.)