Once you have homemade mayo, you won’t want to go back to the jarred stuff. Trust me.
I don’t really even like mayo that much and I was tempted to eat this by the spoon.
My line on homemade stuff is always the same: It’s almost always better than store bought, and you can control absolutely everything that goes into it. (Begone, icky additives and stabilizers!)
The basic chemistry of mayo
Mayo is basically an emulsion of olive oil and egg yolk.
You drizzle the oil into the egg yolk a little a time and whisk FURIOUSLY, which emulsifies the oil and creates your creamy mayo.
A sprinkle of salt boosts the flavor. Some powdered mustard and lemon juice brighten the whole business up with a little acid and zing.
Voila, homemade mayonnaise. Couldn’t be easier.
I whipped this by hand, the old fashioned way. You can also use your blender to make a very fine mayo if you want to spare your arm muscles. Totally up to you.
How to make mayo
I’ve heard people talk about making mayonnaise at home like they’re describing nuclear fusion.
It’s not hard. You just need to understand how mayo works.
The secret to making good mayonnaise is adding the oil to the egg yolk slowly. You do this because you want to thoroughly emulsify every drop of oil into the egg yolk.
Resist the urge to dump in the rest of the oil halfway through because your arm is killing you. The oil needs to be added a little at a time or the emulsion will break and you’ll have a goopy, separated mess. That’s really the only trick to this. Be patient.
Just a little zing
You know how good mayos have a little tang to them? I use Coleman’s mustard to get that in mine. This stuff is seriously hot. A little goes a long way. It’s a great flavor-enhancer type thing to keep in the kitchen. And the tin looks really cool. (Bonus, right?)
Obligatory raw egg warning
This is an old school mayo recipe which means it includes a raw egg yolk. If that freaks you out, use pasteurized egg yolks instead—or pasteurize your own.
How long will it keep?
Because of the raw egg, I only keep this mayo for about 2 days in the fridge. I bet you can freeze it, though I haven’t tried. (Anyone? Leave a comment, let us know!)
1 large egg yolk
1 Tablespoon fresh lemon juice
1/2 teaspoon mustard powder
1/2 – 1 teaspoon kosher salt
3/4 cup olive oil
Makes about 3/4 cup of mayo
Grab your egg yolk.
Toss it in a large bowl. Add the salt, powdered mustard, and lemon juice.
Whisk that up until it’s uniform.
Slowly (and I mean slowly), drizzle a little oil into the egg yolk mixture, whisking as you go.
Whisk until the oil is completely incorporated and the mixture is uniform. It will start to fluff up. That’s a good thing.
When you’ve completely incorporated that first bit of oil, drizzle in a little more. Whisk until completely incorporated. Keep repeating (drizzle/whisk) until you’ve incorporated all the oil. You get the idea.
And, voila! Mayonnaise. Simple, right?
Transfer your completed mayo into a dish. Cover and store in the fridge for up to 2 days. (Raw eggs, remember? Make it in small batches because it doesn’t keep.)
Have you made this recipe?
What did you think? Leave a comment below! Send me a picture and maybe we’ll add it to this post!