I am a failed entrepreneur. A little guy who lost to the big corporate bullies of the free market. Ask Me Anything. : IAmA: "Make your own Wiggly Mayonnaise at home.
(Although it's not authentically Wiggly without Grandpa Wiggly!)
INGREDIENTS
* one cup peanut oil (or a favorite flavorful nut oil of your choosing)
* one cup of corn oil
* one tablespoon of sesame oil
* two egg yolks
* one whole egg
* one tablespoon of honey Dijon mustard
* one tablespoons of freshly squeezed lemon juice
* one tablespoon of white wine vinegar
* one small squeeze of indigenous honey
* one tablespoon of your favorite lard
* one teaspoon of garlic powder
* a pinch of salt
* a pinch of pepper
* a pinch of paprika
* a pinch of cayenne pepper
* a pinch of onion powder
* a pinch of tarragon
INSTRUCTIONS
* All of your ingredients should be at room temperature before you begin. I prefer right at 21 degrees Celsius (70 degrees Fahrenheit).
* Add the eggs and half of the lemon juice and vinegar together in a bowl and lightly mix together.
* Slowly add your half of your oil mixture while whisking (not folding) everything together. It will start to thicken nicely, forming mayonnaise.
* Add the remaining half of your lemon juice and vinegar. Whisk.
* Add the remaining half of your oil. Whisk. The more you whisk, the thicker your mayonnaise will be.
* Add the honey Dijon mustard, honey and lard. Incorporate them into the mixture.
* Add the salt, pepper and other spices. Whisk. Whisk. Whisk.
* You now have Mayonnaise in its simplest form! Resist the urge to eat it. Your mayonnaise will have more of a creamy light yellow color than store bought mayonnaise. That's how you know its homemade mayonnaise!
* Refrigerate your mayonnaise for at least two hours, allowing it to cool completely. If you're planning on bottling your mayonnaise in mason jars still allow it to cool first.
* Once your mayonnaise has cooled you can enjoy your mayonnaise. But save Grandpa Wiggly some!
Some mayonnaise recipes call for sugar, not Wiggly Mayonnaise. I prefer to add a little sweetness to my mayonnaise using a sweet honey Dijon mustard and a dash of honey. Always use indigenous honey! You should buy local honey and only eat honey that is indigenous to your area and climate. No sugar means a healthier mayonnaise!
Olive oil, especially EVOO (Extra Virgin Olive Oil) will make your mayonnaise tangy and too heavy. Eventually the weight of the olive oil will cause it to separate from the egg and that's not mayonnaise. If you truly desire the taste of olive oil in your mayonnaise then substitute it for one-fourth (but no more than a half) of your corn oil.
For extra EXTRA thick mayonnaise: Freeze your eggs over night and then allow them to thaw. Make sure they cool to room temperature before you begin to make your mayonnaise.
For a thinner mayonnaise: Add in heavy whipping cream, half and half, or milk. The more you add, the thinner your mayonnaise will be.
If you want your mayonnaise to be extra rich use only egg yolks.
Mayonnaise with just white wine vinegar and no lemon juice will have a longer shelf life. Ideal if you're making mayonnaise for the season or for holiday/birthday gifts.
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