A classic condiment made better by butter and endlessly customizable with the addition of your preferred seasonings. It's mayonnaise your way.
Replacing a portion of the oil with melted butter makes for a thicker spread with a creamy mouthfeel, coming off less greasy than traditional mayonnaise. An extra egg yolk makes the condiment richer, which is enhanced by a pinch of MSG. Use a food processor or immersion blender to make quick work of this condiment, but a bowl and a whisk work just as well, it's just a longer process.
Add Madras Curry powder for a chicken curry salad, Sunset Umami Sea Salt for a big hit of savory, Harissa for a spicy spread to top your potato dishes. Here, we provide just three of these possibilities (four, if you count the unflavored base recipe), but feel free to experiment with flavor you like to make a condiment you'll want to use over and over again.
Makes about 2 cups. Mayonnaise will keep in the refrigerator for up to 3 weeks.
Ingredients
1 large egg
1 large egg yolk
6 tbsp butter, melted and cooled
1⅛ cup neutral flavored oil (canola, soybean, grape seed, etc)
1 clove garlic
1 tbsp prepared mustard (yellow or Dijon)
1 tbsp red wine vinegar
1 tbsp rice vinegar
¼ tsp kosher salt
⅛ tsp MSG
Additional ingredients:
1½ tsp Champs de France seasoning
OR 2 tsp Sunset Umami Sea Salt (omit kosher salt and MSG)
OR 1 tsp Woodland Summer seasoning (omit MSG)
Directions
In the bowl of a food processor (or a large beaker, if using an immersion blender), combine the garlic, mustard, red wine vinegar, rice vinegar, salt, MSG, egg, egg yolk, and any additional seasonings.
Combine the melted butter and oil. Turn on the food processor or blender and slowly stream in the oil and butter in a thin stream. As the oil is incorporated, the condiment will lighten and thicken. This process should take about 1-2 minutes to fully stream in and blend.
Using a silicone spatula, scrape down the sides of the container and stir the mayonnaise to ensure it is evenly blended. Transfer to a 2 cup mason jar and refrigerate at least 1 hour to firm up the spread before use. Mayonnaise will last up to 3 weeks in the refrigerator.
Buy the spices you need to make this recipe!
