homemade mayonnaise
Makes 1 generous cup (250 ml) ■ Takes about 5 minutes, plus 30 minutes resting
Part of the banh mi maker’s craft is preparing mayonnaise from scratch. While I do keep a jar of store bought, full-fat mayo in the fridge, when I want the best banh mi possible, I make it. It’s easy in a food processor; see Mayo Notes for a blender method. You’ll need a measuring cup with a spout to pour the oil.
1 large egg, near or
at room temperature
¼ plus ⅛ teaspoon salt
1 teaspoon Dijon mustard
2 teaspoons water
1 tablespoon fresh lemon juice
1 cup (240 ml) canola oil
Put the egg, salt, mustard, water, and lemon juice in the food processor’s work bowl. Start the processor and after a creamy yellow mixture forms, 5 to 10 seconds, start pouring the oil through the feed tube in a slow, steady stream as thin as angel hair pasta. Midway through, after things thicken, pour a thicker stream, as wide as spaghetti.
After about 2 minutes, all the oil should be incorporated and the mayo should be creamy and spreadable. (If yours is curdled or soupy—broken—see Mayo Notes, opposite.) If needed, adjust with extra salt (savoriness) or lemon juice (tang), pulsing the machine to blend well.
Transfer to an airtight container. Before using, wait for 30 minutes to meld flavors and firm up. Keeps well in the refrigerator for at least a week.
Copyright © 2014 by Andrea Nguyen. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
