How can a bottle of Homemade Mayonnaise be sentimental????? My mom used to make the best homemade mayo... it was like an OR procedure whenever she did it. All the ingredients were laid out before her and the necessary kitchen gadget she would need. And it was really heavenly! How can I describe the taste? Texture? Color?
Let me start with the color .... it was a nice golden buttery yellow(maybe because she used 6-8 yolks per recipe???). The texture was velvety smooth on the tongue! And the taste???? The flavor just burst in my mouth.
Tita Portia's version is the next best thing, though. I always try to make and the mixture would curdle and separate, later on I found out because I was beating vigorously. I called Tita Portia this morning and asked how to make mayo. It turned out great! I took pictures but the lighting was bad so I don't think I will attach it.
2 fresh egg yolks, room temperature
1/4 t. salt and white pepper (or more according to your taste)
juice of 2 calamansi
1/2 C. corn oil (I used Marca Leon but Wesson corn oil is better.)
Add salt and pepper to the yolks. SLOWLY stir the yolks. Add the corn oil 1/4 t. at a time and stir(slowly) for about 5 seconds after each addition. After adding about 2 T. of the oil, add a quarter of the calamansi juice and continue until you've added all the oil and juice. The consistency of the mayo should be creamy and not runny. The mixture should coat the back of the spoon.
It seems so easy, right? But it took me 30 - 45 minutes to make the mayo. It is worth it because it really is soooooooooooo good plus there are no preservatives. I'm not saying it is healthy because of the yolk and oil content ... buttttttttt really... trust me. You can put anything in your sandwich and add the homemade mayo and it will perk up the usual boring sandwich.
This is a bittersweet trip down memory lane for me. I miss Mom's mayo ... it was simply the best! Just like her.