Despite the bits of green poking through the ground and the almost teeshirt weather, we’re still a ways off from cucumber season and being able to make our own dills. Which meant I had to placate my prodigious pickle pining with a grocery store jar. To justify said purchase (and immediate pickle consumption), a tuna salad sandwich was the only sensible lunch option upon returning from the supermarket.
Tuna salad was the perfect excuse to make mayo!
Mayonnaise is simply a yolk and oil emulsion, flavoured with a bit of acid, salt and pepper. While there’re different oil-to-egg ratios, I had no problem incorporating about 2 cups of oil into a single egg yolk. Mainly Jamie inspired:
Whisk 1 egg yolk with a squeeze of dijon together in a bowl. Drop-by-drop, add oil to about 3 tbs, ensuring full incorporation into the yolk before adding more. Do not stop whisking! Keep adding the oil in a slow and steady stream (to about 1 1/2- 2 cups of oil), again ensuring full incorporation. Add freshly squeezed lemon juice and season with salt and pepper.
Keeps for about a week in the fridge.
I used a fairly strong olive oil this time and want to try something more neutral in my next batch. The tuna salad sandwich was delicious, nonetheless! For more info, Alton’s Good Eats episode is definitely worth watching: