It is Back to School week for many families and for the first time, I’m including ours in that statement. My eldest, Noah, is all set for his first day of kindergarten tomorrow and we’re ready to embrace an autumn rhythm and settle down to some normalcy after a busy summer.
It’s been ten years since I was last in school, where you would have found me in chef whites, attending culinary school. In honor of the season -and in many ways, of my ten year anniversary- I’m hosting an informal series called Back to…Cooking School. Over the next few weeks we’ll take a look at some culinary basics such as knife skills and making stock, plus touch on some cooking techniques and tricks from the professionals.
Ahem. By now you may have noticed, today’s post is brought to you via my very first vlog…
I won’t pretend that I am not somewhat freaked out about coming face-to-face with you all with this vlog, but after deliberating back and forth about posting or not posting, I’ve decided to ignore my dumb self-consciousness and take the leap. So here you go!
Homemade Mayonnaise and welcome to my kitchen!
Also on Vimeo
Recipe: Homemade Mayonnaise
Adapted from Jamie Oliver
Have all ingredients at room temperature.
- 1 large egg yolk
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon white wine vinegar
- 1 cup extra-virgin olive oil
- 1 cup grape-seed oil or peanut oil
- Salt and pepper (to taste)
1. In a blender or food processor, add egg yolk, Dijon, lemon juice and vinegar. Blend to combine.
2. With the blender running, slowly add the olive oil into the mixture, drop by drop at first, then slowly in a thin, steady stream.
3. Continue until the mixture is thick and emulsified, and both oils are fully incorporated. Mixture should be creamy and the consistency of sour cream. Season with salt and pepper to taste.
4. Transfer to a clean jar with a lid. Store in the refrigerator for up to 2 weeks.
More to come on Back to…Cooking School.
Stay tuned during the month of September for more in our new series!
It would be impossible to cover even a fraction of everything taught in culinary school, where studying sauces for weeks on end is common, so forgive me if we jump from item to item seemingly without much connection. On the other hand, feel free to leave a comment detailing any topic you are interested in and I may be able to work it into a post. If not, I will certainly file it away for another Cooking School series, for we are always learning, are we not?
Mayonnaise is a staple in most kitchens. In what creative ways is yours used?
About Aimee
Great job, Aimee! I think even *I* could make mayonnaise after watching that.
I think I may have to watch this a few more times just to listen to your cute accent and the way your name is really pronounced!
Mandi @ Organizing Your Way’s last post: Back-to-School Routines
Right, Mandi, I tell people ‘Aimee’ is pronouced like saying “M-A”. Em-May.
Accent? Really. You’re probably right.
Fantastic! I hope this is the first of many vlogs from you. I’ve been thinking about doing some also, but haven’t worked up my courage yet!
Lydia (The Perfect Pantry)’s last post: Onions Recipe- clam- bacon and caramelized onion pita pizza
Thanks Lydia, there will be more to come, yes, but don’t worry, I’m not about to become YouTube obsessed! I love writing too much for that.
Would LOVE to see some vlogs from you!! It would be almost as good as joining you in the kitchen for a day.
I’ve never made homemade mayonnaise before, but you make it look so easy that I’ve got to try it now! You did such a great job on the video Aimée! So nice to see you.
Cheri’s last post: Guacamole Turkey Wraps for the Lunch Box
Awesome job! It’s so fun to see you doing your thing in person and the recipe looks so easy.
I agree with Mandi–I’m going to be spending the day trying to pronounce your name and change how it’s been in my mind all these months!
Love this vlog, Aimee–awesome job!
Jamie ~ Simple Homeschool’s last post: Q&A- How do you talk to others about homeschooling
Just wondering–Are you at all concerned about Salmonella in raw eggs? Here in the US we had a massive recall of eggs due to Salmonella comtamination just last week.
Can you comment?
Thanks!
Yes, I heard about your egg recall, Cheryl. It certainly raises concerns about a potential risk of Salmonella.
Since the mayonnaise is made with unpasteurized, raw eggs it is critical to know the source of your eggs. Organic eggs from a free-range (eating natural foods, such as grass and kitchen scraps) hen should be your first choice, especially if children are going to be eating the mayonnaise.
Pregnant women should avoid homemade mayonnaise altogether.
Thanks for your comment!
if you’re still worried about consuming raw egg, above and beyond making sure you use a fresh organic free-range egg, you can thermo-stabilize a raw egg (or buy them already “pasteurized”) before you crack open the shell. Use the freshest egg you can find for thermostabilization (within 24hrs of being laid if possible). Simply heat water to 130 degrees F, using a thermometer. Submerge eggs in water for 15 mins if room temp, 18 mins if refridgerated. Remove from water and allow to air dry. The heat is low enough that bacteria will be killed, but the egg will not cook. If you do this to a big batch of fresh eggs, they will then remain good to eat for 2 weeks at 68 degrees (room temp) or up to 8 months at 34 degrees (refridgerated).
Love this! I had never made homemade mayonnaise until recently, and this sounds great!
alison’s last post: Meatless Monday Main Dish- Ziti with Roasted Summer Vegetables
Whoo hoo, Aimee! Great job!
Yes, I to thought this whole time that your name was pronounced like “AIM-ee.” Wow – big shift! Anyway – great vlog! I have made homemade mayo before with olive oil and coconut oil, and also sesame oil…The flavor is very different with olive oil in the homemade mayo than store-bought, but I really like it. And it’s so easy! I need to do it more often – thank you for a great lesson!
Aaah, that should say, “I too thought…”
Katie, we buy the jarred olive oil mayo. Do you think that making this recipe w/ party olive oil would be similar? The olive oil may is my hubby’s favorite.
I think the kids and I will stick with grape seed or peanut, like Aimee suggests here, but I wonder about the olive oil …
And, coconut oil? I would never have thought of that
Kara @Simple Kids’s last post: Being An Example- Helping Our Kids Get Organized By Modeling It For Them
Came across a recipe for mayo with bacon fat recently. Now that’s different!
I agree w/ Mandi – this looks like something I could totally do! I knew that people *could* make homemade mayo before, but after seeing you do it and how easy and fast it looks (and that your blender may be even older than ours LOL) I think I’m confident enough to try it myself.
We’ve been buying the jarred mayo and this looks SO much tastier!
And, I’m so glad that I know how to say your name now, because I’m certain that in a few months when I get to hang out with you in person I would have totally botched it and called you “Amy”
And, your kitchen? LOVELY! Thanks for inviting us over to see i via your vlog. Looking forward to more vlogging on SB in the future!
Kara @Simple Kids’s last post: Being An Example- Helping Our Kids Get Organized By Modeling It For Them
Thanks Kara!! I get ‘Amy’ all the time until I explain that my name has the French pronunciation. It’s OK!
What a treat to see you in action!! Sorry I missed most of the mayo construction because I was busy staring at your mountain of preserves and your cookbooks. I could only make out the big green Gourmet. Do you really only have that handful of cookbooks?
We love homemade mayo, but I’ve been reluctant to post because of the whole raw egg element. Americans are a little too scared of our food these days, myself included.
Can’t wait for the next vlog!
Oh, Cindy…that is just the tip of the iceberg. I keep the cookbooks I reach for the most there on my counter, and the rest on various shelves and cupboards. Love my Gourmet Today.
Did you ever catch this kitchen tour?
http://thestir.cafemom.com/food_party/106908/aimee_wimbushbourque_of_simple_bites
I started following simple bites somewhere around when the tour came out. But this time I actually read it. And now I want your kitchen.
Do we need a post on my favorite cookbooks? Don’t strain your eyes trying to catch those tittles.
::: nods head vigorously :::: Yes, please!
(I’ve been thoroughly enjoying Pour Girl Gourmet since you talked about it on Under the High Chair, by the way)
Kara @Simple Kids’s last post: Being An Example- Helping Our Kids Get Organized By Modeling It For Them
A friend of mine used to mix homemade mayo with curry powder and give it to her kids as a dip with veggie sticks before dinner. “They need good fat for their brains!” she said. Sounds yummy too.
Aimee!!!!
It’s so fabulous to see you in action! What a great inaugural vlog post – I can’t wait to see more of Back to…Cooking School. Fantastic job! AND, I can’t wait to try the mayo recipe!
Amy @ Poor Girl Gourmet’s last post: Peach-Honey Bourbon Sauce
Thanks for stopping by, Amy!
It was so great to put a voice with the face! Loved it! Demo was great and loved the video all together. Very informative.
Haven’t made homemade mayo since culinary school and I made so much back then that I vowed never to make it again unless I absolutely had too! But nonetheless, watching it emulsify before your eyes is pretty darn cool.
And…Geez, that’s a lot of jam, girl!
Melissa’s last post: Outside-In Cheddar Sliders
That’s funny, Melissa. True, the novelty wore off pretty fast in culinary school, but it’s just too good NOT to make! I turn mine into a creamy ceasar dressing sometimes. Delish!
Love the inaugural vlog. I never knew there was so much oil in mayonnaise. Is it relatively the same amount in commercial brands too? Sounds really good though. Looking forward to the rest of this series, especially knife skills. I need to quicken my chop.
kate’s last post: Put on Your Red Shoes and Dance the Blues
Knife skills definitely coming up!
Oh, and yep, plenty of oil in commercial mayo, too. Although I’ve heard good things about Hellmanns “Light”.
I just got a food processor. Definitely something to use it for! Thanks for sharing. Love the vlog
Great job! You’re too cute… food network meet Aimée!!
… and I LOVE that there is absolutely NO clutter on your kitchen counter… staged??? maybe???
A.
Aimee, I really enjoyed your vlog! It was very professional. AND, I’ll def. have to try homemade mayo soon.
Alicia
Alicia’s Homemaking’s last post: Homemade Yogurt In The Crockpot
Great job on the vlog! I’m looking forward to the rest of the series.
How long does homemade mayonnaise keep?
Nevermind! Took a closer look at the bottom of the written version. 2 weeks, got it.
Love Love Love! Aimee, great work.
Do you know the approximate amount of mayonnaise your recipe above will result in?
Any tips for adjusting to a lower amount- do you ever make your mayo for just one days’ recipes (a pasta salad, sandwiches, etc)?
Gosh, I just want to hug you! I love that there’s a giant pile of jam on the counter, too!
Shaina’s last post: Weekly Dinner Menu- 8-30-10
Congrats on your first vlog! You make it look sooo easy. I will have to try my hand at mayo again – now that it’s not 90 degrees in my non-airconditioned kitchen, as I whisk oil into egg yolks for half an hour… Definitely using the food processor next time. Your kitchen looks just as I remember it (maybe a little cleaner:) ) XXOO
I need mayo assistance. I just re-watched the v-log and followed the recipe scrupulously. . .even using pastured egg yolk. Right now I have a blender full of greenish-yellow, runny something that tastes very mustard-y. What did I do wrong? I was very careful to put the oils in v-e-r-y- slowly. Is there something to fix what I have in my blender?
Hmm, was everything at room temperature?
You can start again this way: transfer everything to a container with a spout, for easy, slow pouring. Wash and dry the blender. Pop another egg yolk in, start the blender and add the failed mayo drop by drop. It will come together.
Don’t worry, it happens to the best of us!
You can always add some chopped garlic and viola, Caesar salad dressing!
Everything WAS room temperature. I had already decided that I needed to eat a LOT of salad to salvage all that oil for some productive use. As I think back over it, the consistency was not like sour cream when I finished with the oilve oil. . .then I drizzled in the grapeseed oil, so maybe my flub with early on. Who knows? Some days I feel like a food diva, but some days are like today, when I am more like Betty Crocker’s worst nightmare! Thank you for giving me a tip to redeem my oily experiment. . .this is my first time making mayo, so I would really like it to work out in the end (if not, salad here I come)!
Mine did the same thing. super runny… couldn’t save it
What did you use your leftover mayo like stuff for? I have a recipe for Ranch and I was curious if it would still work for that….
I know this is and old post/conversation but i just found it on stumble, and OMG OMG OMG OMG..lol i will never buy store bought again. granted i didn’t have the exact ingredients but they all worked. I added 2 tbsp rice vinegar since no lemons and i didnt have enough olive oil so i used walnut and canola, now these wouldn’t be my first decisions for oil but they worked. my son made sandwiches before i could even take it out of the food processor..lol and it was as stiff as the store bought just as i finished…. ty for this vlog/blog it will be used..lol
Woo Hoo, Constance! Thanks for letting me know you enjoyed the vlog. (working on another one right now!) Another homemade mayonnaise convert – sweet!
I’ve been making our mayo for about a month with great success. My question is about the egg. The first recipe I tried used the whole egg, not just the egg yolk, but I’ve noticed every other recipe I’ve found since then uses just the yolk. Do you know if there is a health reason for this? My mayo comes out thicker with the whole egg versus a little runny with just the yolk.
KellyC’s last post: A Quiet Life