How to Make Your Own Duke's-Style Mayonnaise
I am fully aware of how this sounds, but I only eat homemade mayo. Itâs partially a budget thing and partially out of convenienceâeven in large quantities, mayo is incredibly cheap and easy to makeâbut more than anything else, itâs about flavor. Homemade mayo will always taste fresher and just plain better than anything you can get out of a jar.
Except, maybe, for Dukeâs. On some level, mayo is mayo is mayo: itâs all just oil emulsified with eggs and vinegar. But on another, perhaps truer level, itâs so much more than thatâand the cultish Dukeâs brand loyalty is proof.
Since Iâve never lived anywhere Dukeâs is sold, I didnât get to try it until a trip to D.C. last month. Make no mistake: itâs worth the hype. Dukeâs is saltier, creamier, and so much tangier than any other mass-produced mayo Iâve tried, and I fully understand why people go nuts for it. But why it so good? What trade secrets are hiding in the ingredients list?
None, at first glance. In fact, with the exception of oleoresin paprika (which is a vegetable oil-based food dye derived from red peppers) and calcium disodium EDTA, I bet you have all of these in your pantry right now.
But letâs take a closer look. When youâre dealing with something as simple as mayo, every single ingredient choice makes a huge difference in the outcome, and this is definitely the case for Dukeâs. Every item you see on this listâand at least one you donâtâhas a specific purpose:
While the ingredients determine the overall taste and texture of your mayonnaise, the basic technique never changesâand it could not be easier. If you have eggs, oil, salt, both white and cider vinegars, and an immersion blender, youâre less than 5 minutes away from your very own jar of Dukeâs.
Homemade Dukeâs-Style Mayonnaise
This tastes almost exactly like the real thing, but I prefer the smoother, lighter texture you get from raw eggs. Commercially-produced mayo uses pasteurized eggs, which increase shelf life and generally make for a thicker final product with a pronounced âwobble.â If you need that wobbleâor youâre worried about salmonellaâyou can totally pasteurize eggs at home, though I canât say Iâve ever bothered.
Select a 2-3 cup container with tall sides, and check to make sure itâll fit the head of your stick blender. Once youâve confirmed that it does, crack in the egg and add the vinegars, salt, and paprika. Without stirring, pour all of the oil directly on top, then leave the mixture alone for about 30 seconds so it can fully separate.
Stick the head of your stick blender right in so it rests on the bottom of the container. Let the mixture settle again, just for a few seconds this timeâyou want the oil and liquid to be totally separated until the second you start up the blender.
Keeping the blender totally still, turn on the power. Donât move the blender at all for at least ten seconds: the vortex created by the blades will gradually pull oil down into the liquid, emulsifying all on its own. When the bottom part of the mayo thickens and turns pale yellow, slowly rock the blender from side to side to introduce more oil into the emulsion. Finally, pull the blender up and down like youâre making a purÃ©ed soup, until all the oil is incorporated and the mayo is thick and creamy.
Tap and scrape whateverâs on the blades back into the container, give everything a stir, and have a taste: it should be creamy, super-tangy and well salted. If you think the balance is off, gradually stir in small amounts oil, vinegar, or salt to taste. Donât worryâunless you add, like, a quarter cup of oil all at once, itâs not gonna break on you.
Congratulations! You just made mayonnaiseâand not just any mayonnaise. Just like Dukeâs, this salty, tangy homemade version is miles ahead of anything that comes in a jar.
via Lifehacker https://lifehacker.com
April 4, 2019 at 11:18AM