Chicken Salad for the Soul…Homemade Mayonaise

If you’re from the South, you’re familiar with Velveeta cheese, white break and Miracle Whip sandwiches. I grew up on these sandwiches and it’s amazing that I’m not a million pounds. Come to think of it, my Mamaw would also make her macaroni and cheese with the stuff.

It was one day when I was at friend’s house and her mom was making us sandwiches when she asked me what I would like on it; mayonnaise or mustard? When I realized that the mayo she was referring to was real mayonnaise I almost gagged. But before I could protest, her mother said, “I can’t believe some people use Miracle Whip. That will never enter this house.”

All of a sudden I doubted the sandwich I had grown to love. Was Miracle Whip, dare I say, a little country? Not wanting to appear anything less than pristine, I ordered my sandwich with mustard and for the better part of 15 years, I’ve always made my sandwiches with mustard.

Editor’s Note: There was a little stint in college where I kept a sample size jar in the back of the refrigerator. But we were all a little crazy back then and I was living on the edge.

It’s been recent that I’ve actually started to appreciate the taste of real mayonnaise. I’ve started using it as a base for dips and I’ve been pleased with the taste. And I started thinking I should try to make my own.

The bonus of making your own is that you can play with what type of flavor you want your mayonnaise to take on. Use olive oil and garlic for a Spanish Aioli or go simpler with lemon juice and vinegar if you’re going to pair it with ham or roast beef use yellow, brown or Dijon mustard.

Classic Mayonnaise from Gourmet Magazine

1 large egg yolk, at room temperature 30 minutes
1/2 teaspoon Dijon mustard
3/4 cup olive or vegetable oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon white pepper

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.

References:

Classic Chicken Salad from Food Network

Aioli from Gourmet September 2002

Emergency Cupcakes from Superwife