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Hello everyone! Welcome back to Le Gourmet TV. Now I'm sure that everybody has a jar of this in their fridge Mayonnaise, I know exception. But, there are a couple of times during the year when my palette just screams out for fresh homemade mayonnaise and usually that's when my tomatoes are bursting with the brightness outside and I want to make some tomatoes sandwiches.
The second time is when my cucumbers are coming on strong, I do this little thing that my grandmother used to do with cukes, mayonnaise, and vinegar. It's a really simple table pickle.
So today I thought I would make mayonnaise, and then in another segment we are going to make the table pickle. Mayonnaise really is simple. There is essentially three ingredients, egg yolks, an acid which in this case we're using lemon juice, oil, and then you can add some sort of a flavoring and I'm adding Dijon Mustard today and it's just about getting the emulsification right. And it's really not as tricky as some people would have you believe, and it's really simple if you have got a food processor.
So in my food processor, I've got one of these ones that has a smaller inner-bowl, and I'm going to use the smaller bowl inside. So we'll just took that up and I've got two egg yolks right in. About a tablespoon of lemon juice, and again about a tablespoon of Dijon Mustard into the bowl.
Pretty straightforward so far. Now some people out there are saying oh, raw egg, it's true raw egg could be a problem. Personally, I'm not really all that freaked out about it. If you are, you can buy pasteurized egg yolks at the supermarket or you can pasteurize them yourself at home.
So in it goes, and we're just going to pulse it just to mix those first two ingredients. Great! So our first two ingredients are mixed together, incorporated in the bowl, and now comes what most people consider to be the tricky part. And that's getting the oil drizzling in at the right speed, and in the right ratio.
So I'm starting out with about three-quarters of a cup of canola-oil. Personally I don't really like the flavor of olive oil when I make it in a food processor. There is something about it, that just gives me kind of an off taste. So I prefer to use canola when I'm using this method. So we are going to turn this on, and then just very slowly drizzle in the oil, and that's it.
So I didn't use all of that oil. There is still just a little bit left over. You really got to keep your eye on it, so you don't go too far. So that' s it. So that's just one way to make mayonnaise. It's really not that difficult, start to finish, maybe 5 minutes, 10 minutes if you factor and cleanup.
If you've got that basic technique down, you can make this your own. You don't have to use Dijon Mustard if you don't want to use Dijon Mustard. You don't have to use mustard at all if you don't want to.
Just replace that acidic component with something else. If you don't want to use lemon juice, don't use lemon juice, use vinegar. It's just about making sure that you get the acid, the egg, and the oil component in the right ratios.
So again with the oil component, you don't want to use canola oil, don't use canola oil, use your favorite oil. As with everything in cooking, take the recipe, learn the basics, and then make it your own.
So come on back. We are going to take this, and we are going to mix it up with a little bit of vinegar, and some cucumbers, we're going to make a table pickle that I really love from my childhood. So thanks for stopping by. Hope to see you again soon.