It wasn’t that many years ago that I didn’t know you could make your own mayonnaise.
I mean – hello?! – raising her hand to confirm that yes, she indeed, is a product of mass marketing.
Make your own mayonnaise? I thought.
What’s even IN mayonnaise?
And if you read the label of the mayo that most folks keep in their fridge – you know, the mayo that gets stored at room temperature on the shelf until you open it up (ewww) – you’d see:
Which some folks would be just fine with.
I kept wondering why my mouth would be burned and blistered after I’d have mayonnaise, and then I read the label.
I’m allergic to soy!
So when I heard someone mention they made their own mayo I was A-M-A-Z-E-D.
You can do that?
Oh my yes, and not only can you (it’s easy – I promise!) – you should.
Honestly – once you have the home made stuff, you’re just not gonna be happy with the yucky store-bought stuff anymore.
Yeah, it’s that good.
So – without any further ado – let’s make some Home Made Mayo!
First, the ingredients: Egg, oil, Dijon mustard, and lemon juice. (Sorry – the oil didn’t make it into the shot!)
I know! – Right?! – Only FOUR ingredients, okay 6 if you count the salt and pepper.
I should say right here and now – I’m making a double batch here – the basic recipe (here’s the link) is one egg – this post has twice the called-for amount of the ingredients. Just want to make sure we’re on the same page and all.
It’s all about balance, mayo. And getting emulsification going.
I’m all about getting a good result and doing it efficiently. So – I pull out the Cuisinart. I love my Cuisinart. 🙂
So let’s stop a minute and talk ingredients, okay?
Eggs: First – the fresher the eggs the better this mayo is going to come together AND taste. Yes, I know, not everyone has hens in the backyard and can walk out the door, gather the eggs, and then make mayo like I can. If you don’t have your own egg-laying little miracles in the backyard – find someone who does and buy a dozen from them!
Also – you can use whole eggs, or you can use just the yolk. I’ve been known to use one whole egg and one egg yolk in a (double) batch. You can mix it up. If you use the whole egg it’s going to be a smoother, looser consistency when it’s all said and done. If you use just yolks – which is totally a-okay – just be prepared to maybe need to thin the consistency out with a few drops of hot water at the end.
This particular batch I used 2 eggs that the girls laid this morning. Hence, the lovely bright orange yolks.
Oil: I prefer to use Extra Light Virgin Olive Oil. LOVE the stuff. You can use whatever oil that you prefer – the big caveat here being you want the oil to NOT convey a lot of flavor. Something neutral is best.
Acid: This recipe is using lemon juice – and the stuff in the refrigerator to boot! Yes, you could use fresh-squeezed lemon juice – it’s SO good. I just happen to be out of lemons at the moment. You could use white wine vinegar. I’ve used rice wine vinegar, and balsamic vinegar, and lime juice, etc… Yes, each one brings a different flavor profile to the finished result – just keep that in mind.
Mustard: If you’ve known me any length of time you know I’m biased. When I find something that’s good – well, why use something else?! That’s how I feel about Dijon mustard. Yes, I use Grey Poupon. Why mess with perfection? I guess you could try others – I have in the name of saving a few pennies. SO NOT WORTH IT! So now you know my bias about Dijon – just use the good stuff, okay? Okay!
Into the bowl, with the metal blade in place, place the eggs, 2 Tablespoons of lemon juice, 2 Tablespoons of Dijon mustard, and 2 Tablespoons of oil.
Now, put the lid on and turn the thing on.
Process for ONE MINUTE.
Yep – just 1 minute. That’s all you need to get this emulsification thing going.
Here’s what it looks like just as that one minute is almost up:
Now… You know the little tube-y thing that’s in the shute in the lid of your food processor? It’s got a dribble hole in the bottom – brilliant people who designed them. Now – making sure the lid is on and locked – turn the food processor back on, and take 1/4 a cup of the 2 1/2 cups of oil that you need for this recipe and put it in that dribble tube. See?
And this is what it looks like after the first 1/4 cup of oil has been added in and it’s been processed for a couple of minutes…
…kinda bubbly and no big oil slicks on the top, right? Hooray! That means emulsification is doing it’s thing!
So – what do you do if there is an oil slick on the top? Put the lid back on and turn the thing back on for another minute or two. Chances are it’s going to incorporate in that time and everything is going to be okay.
Now – with the food processor running – dribble in the oil, in a very fine stream.
It’s gonna take a little while. See the time stamp on the pictures? The one just above was taken at 2:57. The one below – when all of the oil has been added in and incorporated was taken at 3:12.
And this, my friends is what it looks like when it’s mostly done:
Some people don’t want salt and pepper or any other spice in their mayo. I just like it better with the salt and pepper, so I added in 1 teaspoon of Mediterranean sea salt and about 1/4 a teaspoon coarse ground black pepper.
…and then processed again for maybe another 15 or 20 seconds. Then, Voila!
It’s all done!
I wish you could smell it and touch it. Smells fabulous, and the texture is satiny smooth and wonderful.
This double batch made a bit more than 3 1/2 cups of mayonnaise wonderfulness.
Now – before we get any further, you need to know you can seriously put a twist on this recipe.
Try adding in some freshly minced – or – OH! – roasted – garlic cloves. YUM.
[Memories of sitting on the patio of a little cafe along the promenade in Benidorm, Spain – with the sun shining on the Mediterranean just steps from where we were sitting, dipping those fun little skinny breadsticks in a wonderfully garlicky mayo. :sigh: Must go back to Spain!]
Or maybe a few leaves of just-picked-and-brought-in-from-the-garden basil. :swoon:
Or how about a little green onion and/or chive?
See where I’m going with this? The possibilities are nearly endless!
So – here’s the thing, I do this kind of revolutionary thing after I get the mayo into my storage container…
I put the lid on, set the timer for 4 hours, and then leave it on the countertop in the kitchen.
Yep – you heard me right.
I don’t speed it right to the fridge.
So those lovely little probiotics can get to work and get established in there, that’s why.
After the 4 hours are up, off to the fridge it goes, and it can stay there for about a week and a half. This is not – after all – your store-bought, preservative-laden, mayo. It will go bad, and why eat bad mayo when it’s so easy to whip up another batch of the good stuff?
Okay – so see? It was SO easy.
Go make some mayo. Really – completely worth the 20 minutes of your life it’ll take up.