One of the best things we’ve recently discovered is homemade mayonnaise. It’s the best thing ever! It tastes better than any brand I’ve tried and is easier to make than you might think. Even the kids love helping out and will try to eat it by the spoonful if we let them. You can make it with your oil of choice (I usually go with all olive oil but sometimes will mix in avocado oil or macadamia nut oil). Even the Hellman’s mayo made with olive oil lists soybean oil first in the ingredients list.
The first time we
made mayonnaise, we thought maybe we didn’t do it right. It didn’t seem to have the same consistency and it was yellow. You could also clearly taste the olive oil, which was good but it didn’t taste exactly like the store bought stuff. Turns out, that’s all normal. The homemade mayo is yellow because the store bought stuff is made industrially in huge quantities and they can include egg whites and still get the oil to emulsify. And they don’t use olive oil. Maybe those are why the homemade mayo is so much better!
Not every attempt has been a success, but I have learned a few things through trial and error. Once I tried to make aioli, which is basically mayo with garlic subbed for the mustard. It did not work. I don’t know why–bad eggs, because it was hot and humid in the house, or was the mustard really that important a piece? I’ve since learned that mustard is a binding agent. I’m not the best at adding the oil drop by drop so maybe I need the mustard to help out. Since that failed attempt, I haven’t skipped the mustard again.
Some things I’ve learned along the way:
– The first time I made this I hand whisked. Then I was using an electric mixer. I’ve heard that an immersion blender will also work. At some point I switched back to hand mixing. Just simpler I guess.
– If you add the oil too quickly or the oil just isn’t emulsifying, we discovered you have a chance of saving it by starting over with a new egg yolk and adding in the failed mixture slowly, then adding the rest of the oil. Sometimes it works and sometimes it doesn’t, but it’s worth trying.
– I don’t always do it because I think the mayo is delicious as it is, but you can add garlic or herbs for flavor or just to make it look prettier.
– I make it in a 2 cup measuring glass. You want a small container to whisk it and this seems to be the perfect size.
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- 1 egg yolk
- 1 teaspoon Dijon mustard
- Pinch or so of salt
- 1 cup light olive oil (I love Spanish olive oil but it’s not good for this recipe)
- 1 teaspoon red wine vinegar
- 1 teaspoon lemon juice
- Whisk the egg yolk, mustard, and salt in a small bowl.
- Add the oil as slowly as possible, drop by drop is best. If you’re using an electric mixer, get that started before you drip the first drop.
- You’ll notice the the mixture will start to thicken as the oil is emulsified. Once it really starts to thicken, you can pour the oil is a small steady stream.
- Pour all the oil. I usually do it in two 1/2 cup batches to scrape down the sides. This is also a good time to switch oils if you’re mixing them.
- Once all the oil is gone, stir in the vinegar and lemon. You can add a little water if the mayo is too thick or bouncy, but I never have.
I’ve read it will last in the fridge for a few weeks, though ours have never gone that long without being devoured. We just make some when we need it. It only takes 10 min or so, and I think it’s completely worth it.
Source: Twelve Recipes