Is it just me or does store bought mayo have a really unpleasant twang? Not to mention the odd mouth feel – really good mayo should be both clean tasting and luscious and I must say nothing beats homemade. Since I rarely use mayo I rarely feel the urge to make it, but today the urge to bite into a sandwich where the mayo added flavour and complexity was too great and I caved. 10 minutes after said caving I was done.
This mayo has a really interesting flavour profile because the main ingredient is a heaped tablespoon (or more) of smashed green peppercorns. What are green peppercorns you may ask? Well, they are actually the younger sibling of black peppercorn. They are picked early and often packed in brine. The resulting peppercorn is tangy and spicy at the same time, which makes them the perfect addition to mayo. I first tried this recipe of Emerils many years ago with his blue cheese stuffed burgers, but as much as I loved it, I couldn’t really taste it over the blue cheese. This summer though I have big big plans for it, stay tuned for recurring appearances 🙂
Green Peppercorn Mayo
Yield 1 ¼ cup
2 tsp dijon mustard
1 tbsp vinegar (I used white)
½ tsp salt
1 cup neutral tasting oil (I used canola)
1 heaping tablespoon drained & crushed green peppercorns
Grab your blender, toss in the egg, dijon mustard, vinegar and blitz on medium high speed for 30 seconds. Now while the blender is still running pour your oil through the feed tube (the hole in the lid) in a slow and steady stream. The mixture will emulsify and the texture of the liquid will change to become much thicker. Add your salt and crushed peppercorns, blitz to combine then taste to check seasoning. Remember warm mayo isn't so good, refrigerate it for a few hours and yumminess will happen.