Because Homemade is Better
It's not something I harp on, but in the case of mayonnaise its the truth: homemade is better.
I need to preface this post by saying that mayonnaise is not something I eat every often at all. In fact, I think it’s used too often and when it is used, it’s used way too much. I hate goopy. Antyhing goopy turns me off and the amount of mayo we use in this country is shocking to the point of gross. Besides the icky, goopy, messy, greasy factor, is the health factor. Mayo is horrible for you, yes even the homemade stuff. So why have a post all about it? Well, since it’s something I eat so rarely, when I do need it, I make it. This doesn’t necessarily make it better for me, but when it’s homemade, you can pronounce everything that’s in it and – as an extra bonus – because homemade is so much more flavorful and so much thicker, you’ll find you use a fraction of the commercial stuff…sometimes less than half the amount you normally would.
Once you realize how easy it is to make (in a food processor! Doesn’t get easier), you’ll start making the stuff at home, too. The only downside is that because there are no chemicals of any kind, it will only last about 5 days in the fridge in an airtight container. Then again, since it’s not something we’re eating everyday, (right? RIGHT?), then you’re making it for a specific reason and therefore won’t need it for more than 5 days, anyhow.
There are two recipes here, one for the mayo, and one for lobster salad. Lobster salad, like mayo, is something I also eat rarely; in fact so rarely, I can’t remember the last time I had it. But, since it was a holiday weekend, I thought something special would be nice. I know that many people who have had weight loss surgery can’t eat lobster, the texture is too difficult. I am incredibly lucky that I can eat it and I know it. If lobster or shrimp are too difficult for you to digest, I would suggest using crab sticks – like the kind most commonly used in sushi. It’s actually made from a fish meal and not crab at all. You can find them in larger supermarkets or in any Asian grocer.
A quick note about raw egg yolks. All mayo recipes have raw eggs or yolks in them. However, all recipes also have some kind of acid as well. The acid doesn’t cook the yolks exactly, but it does kill the salmonella. Just make sure that after you make the mayo, you don’t let it sit about. If any bacteria is left from the eggs, it can breed in the heat. If the raw eggs still make you nervous, you can use pasteurized eggs instead.
Basic MayonnaiseAdapted from Martha Stewart
- 2 large, fresh egg yolks, room temperature (room temperature is important!)
- 1 cup vegetable oil (I would really suggest not using olive oil. You want a thinner, tasteless oil. You can use grapeseed oil, too. If you have light olive oil, that just might work. Regular, or extra virgin olive oil is simply too heavy and the taste is too strong)
- 2 tbsp+ fresh lemon juice
- 1 tbsp+ Dijon mustard
- Fresh cracked pepper and coarse salt to taste
- In a food processor, place the room temp yolks. Add the lemon juice and Dijon. Pulse until well combined.
- With motor running, add oil in a slow, steady stream, (mixture should become thick and emulsified). Season with salt and pepper. Adjust lemon juice and Dijon and pulse once or twice more to combine.
- Store in an airtight container, in the refrigerator, for up to 1 week. Makes approximately 1 1/3 cups.
- Tail and claw meat from two, 2 lb steamed or boiled lobsters. Approx 2 – 2 1/3 cups
- 4 level tbsp homemade mayo
- 1/3 cup+ fresh, minced chives
- 3 tbsp+ fresh chopped Tarragon (you can also use dill)
- Juice of half small lemon+
- Salt and freshly cracked pepper to taste
- Roughly chop the lobster. You want it chunky.
- Combine all the ingredients in a bowl and mix well. Adjust seasoning and herbs.
- Serve as is (like I had – didn’t miss the bread at all!), or more traditionally on a buttered, toasted, center-split hot dog bun (pictured. Any roll you like will do of course). Will serve 4-5 with or without buns.