I love the smell of mayonnaise in the morning ... oh, wait a minute, wrong movie.
This morning I made my first batch of home made mayo in a couple of decades. I decided to keep it simple, using the best ingredients I could find and to whisk the emulsion by hand. I used an early press Bariani extra virgin olive oil because that's what I had on hand, and because this last harvest and pressing resulted in an intense and peppery oil. I mixed it with some safflower oil, about 1/3 olive and the rest safflower. For eggs I used some great, very fresh, eggs from pastured chickens, and taking a clue from Betty, used two yolks. I also added just a little lemon juice, maybe about a tablespoon. What I wanted to do was let the flavor of the egg yolks and olive oil shine through, and considering how flavorful the eggs and the olive oil were, I was hoping that would give enough flavor.
Using my new whisk, I set to work, first whisking the yolks until they were smooth and creamy looking, and then adding a scosh of lemon juice, whisk-whisk-whisk, more lemon juice, whisk-whisk-whisk and then slowly, almost drop by drop, added the oil mixture. After a while I added the balance of the lemon juice, whisking all the while, and then continued adding the oil. As the process progressed the oil was added in a slightly greater stream ... after some time (don't know how long) the mayonnaise reaced the consistancy I wanted, and it was time to taste it. All I can say is "Mmmm ..." The mayo had a nice eggy flavor, and the olive oil came through loud and clear. I probably could have gone with a little less OO, but the mixture wasn't overwhelming by any means. The Bariani is intense!
Overall, it was a great experience - really fun to use such good ingredients and make the emulsion by hand.