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Homemade Mayonnaise!

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Homemade Mayonnaise! Oil and egg do not want each other. I was passing through Istanbul at the beginning of a journey, on my way to Europe. A stop, not a stay. And in that kitchen, between one country and the next, my dear friend Erim taught me to make mayonnaise. He told me the secret of the secret. An egg — it has to be at room temperature. A pinch of salt taken with two fingers. Dijon. The juice of half a lemon. No garlic; neither of us likes it in mayonnaise. Then he said: now it is time for…

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Homemade Mayonnaise!
Oil and egg do not want each other.

I was passing through Istanbul at the beginning of a journey, on my way to Europe. A stop, not a stay. And in that kitchen, between one country and the next, my dear friend Erim taught me to make mayonnaise.

He told me the secret of the secret.

An egg — it has to be at room temperature. A pinch of salt taken with two fingers. Dijon. The juice of half a lemon. No garlic; neither of us likes it in mayonnaise.

Then he said: now it is time for *sabır*. Patience. And continuity.

He added the oil slowly, a thin liquid flowing, stirring the tall cup at the same speed, in the same direction. Bzzzz. Bzzzz. Bzzzz. You must not stop. And you must always turn it the same way. That is how a mayonnaise does not break.

It started to take a shape — creamy, fluffy, white. That night it went on top of Elif’s potato salad.

The best taste ever.

I brought this recipe to TheLongTable, and have used it on many salad dressings since. Full recipe on the last slide 🤍

#thelongtable #thelongtablereceipes #whle #mayonnaise #homemademayonnaise

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