Black Pepper Mayonnaise
For most of us this basic mayonnaise is a must for sandwiches, subs, paninis and burgers. Many restaurants add this to even shawarma. An extremely debatable addition the way I see it but then again it is a free world and what you do or don’t add to your wraps, gyros and shawarmas is up to you. Regardless of such differences in opinions, mayonnaise is like a must have sauce/condiment
I have always been an advocate and a huge supporter of the concept “homemade” and if you are following this blog of mine, brace yourself as more of this rant is coming your way. There was a time when 99% of food used to be home cooked including all the condiments and spices as well and then things changed, convenience of picking up a bottle or box overpowered the knowledge and efforts of kitchen queens and now we are losing the joy of eating together as a family too. It is not like “bring those days back” movement but a mere suggestion that we can at least try to whip and mix few ingredients in the kitchen to put nutritious, hygienic and cost effective food on the table.
One of many stories surrounding the origin of mayonnaise says that it was created in Mahon, in Minorca, Spain and was introduced to France from there and French probably called it “mahonnaise”, meaning from/of/in the style of Mahon. Interesting, right? This sauce is basically a blend of acid and oil but a watery substance like acid do not mix well with oil and separates once settled. This is where emulsion kicks in and makes this sauce a proof that food and science are best friends. To combine an acid ( could be lemon juice or vinegar) with oil, an egg is used. The lecithin in an egg yolk works as an emulsifying agent and hold acid and oil together, forming a thick sauce and to achieve such emulsification, a little extra beating and blending is required. Back in college I once read a study that best texture in mayonnaise is achieved when it is beaten from under rather than conventional beating. So the best and quickest way is to use a blender which has blending blades at its bottom and Yes people do such researches and studies on food 🙂
With a touch of history and general science behind this luscious sauce let us quickly discuss other ingredients involved and move on to the recipe. So there is oil, in both Spanish and French version they use olive oil but it is ok to use a cheaper press of olive oil rather than extra virgin or even go with salad oil or corn or canola oil which ever taste you prefer. There is an option between lemon juice and synthetic white vinegar and of course egg for emulsification. French style usually have mustard powder or paste too. Other than these basic ingredients there is some salt and sugar to balance out and enhance flavor. Pakistani manufactured mayo is sweeter than the regular mayo probably because of local preference. I am adding a pepper-y kick to this basic mayonnaise and you are free to experiment with what ever you like.
Black Pepper Mayonnaise
Very basic and very simple mayonnaise with pepper twist.
- 1 large egg, out of shell
- 2 tbsp lemon juice or distilled white vinegar
- ½ tsp mustard powder or mustard paste
- ⅓ tsp salt, adjust as per taste
- ½ tsp caster sugar, adjust as per taste
- ½ tsp freshly ground black pepper
- 1 cup olive oil
In a clean blender put egg, lemon juice or vinegar, mustard paste or mustard powder, salt, sugar and black pepper.
Cover with lid and run the machine.
Carefully remove the small cover of the blender lid WITHOUT stopping the machine.
Drizzle olive oil in a slow and steady stream in to the blender through the hole of the lid.
Keep the machine running till all of the oil is added and thick mayonnaise is formed. It can take 5-7 minutes depending how powerful is the blender.
Stop the machine, take the lid off and check the consistency of the mayonnaise with a rubber spatula. Check seasonings as well.
Adjust seasonings if required and blend for 10-20 seconds more.
Once done, remove blender from the machine and transfer mayonnaise in to a clean air tight glass jar.
Store in the refrigerator for up to 10 days.
Adjust seasoning as you like.
Do not be tempted to pour in all of the oil in one go. The mixture will not emulsify this way. Add slowly in a steady stream without stopping the machine.
Use good quality oil as it is a dominant ingredient and has most impact on the flavor of mayonnaise.