Heads up. Gonna tell you right from the get go… if you aren’t into “raw” eggs ~ go read this post. No, it’s not about eggs but it IS about springtime. Yay! Honest, you won’t like this recipe and I hate for you to read on only to feel let down by the fact these recipes use raw eggs. I’ll give you a second to leave this post so the rest of us can get our mayo on…
mayonnaise: [mey-uh-neyz, mey-uh-neyz]
It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings ~ wikipedia
Notice the pronunciation. Pet peeve moment. MAN-NAYS is not what I’m talking about. I have no idea of what that is but if I were to conjure it up it would look like this:
I realize some of us would love to buy a jar of this but that ain’t happenin’ so let’s move on with making our own mayUHnnaise (see that teachable moment? Ya, it really is a pet peeve of mine). And yes, some say mayOHnnaise. As long as a man isn’t swimming around in my mayo, I can live with either pronunciation.
My Grams used to make mayo all the time. There are many ways to dress it up but the basic ingredients are:
- Vinegar or lemon or both
If you have just these few things, you are ready to create this delicious homemade condiment. Plus you can thrill all your friends by making it AND pronouncing it right… opps, there I go again.
I’m offering two recipes here. Each has a different taste and approach. The first uses an immersion blender and the mayo comes together in a jiffy. The second recipe takes some good ol’ arm strength (or an electric hand mixer) but is well worth the extra time if you have it. Once you are comfortable with the recipe you enjoy most, play with it. Add wasabi paste or Tabasco or even horseradish if you dare! The sky’s the limit here. So on to the recipes… and IF you come across a bottle of Man-Nays, you be sure to let me know where you found it 😉
A fast way to create a tasty homemade mayonnaise.
- 1 egg cold from the fridge
- 3/4 cups organic sunflower oil or whatever oil you like
- 1 tbsp white vinegar
- 1 tbsp fresh lemon juice if you don’t have lemons use 2 tbsp vinegar
- 1/4 tsp salt
- 1 tsp Dijon mustard or 1/2 tsp dry mustard
Put all the ingredients in a glass container. A quart mason jar is what I use.
Place the ingredients into the jar in this order: egg (don’t break the yolk), oil, white vinegar, lemon, salt, mustard.
Insert the immersion blender and push it all the way down to the bottom of the vessel
Turn the blender on to the highest speed and DON’T move the blender for a full 10 seconds.
The mixture will begin to emulsify and look like mayo. Now you can move the blender up and down to incorporate the rest of the oil.
Your homemade mayonnaise is ready. Refrigerate and you will see it thicken up a bit. Keep it refrigerated when not in use. It will keep one week.
A creamy, smooth tasting mayo just like Grams made. Yum!
- 1 egg yolk only. No egg white.
- 1/2 tsp salt
- 1/2 tsp dry mustard or Dijon mustard
- 1/4 tsp sugar
- 3 tsp fresh lemon juice
- 1 tbsp white wine vinegar regular white vinegar is ok too
- 1 cup organic sunflower oil
In a glass bowl, whisk together egg yolk and dry ingredients.
Combine lemon juice and vinegar in a separate bowl then whisk half of this liquid into the egg mixture.
Start whisking briskly, then start adding oil a FEW drops at a time until the egg liquid seems to thicken and lighten a bit (which means an emulsion is starting).
Once you have reached the slight thickening stage you can increase the oil flow to a thin, constant stream.
Once half of the oil is in, add the rest of the lemon juice mixture and continue whisking until all the oil is incorporated and mayonnaise is thick. This takes about 5-8 minutes.
Cover and chill. Keep in refrigerator up to 1 week.
For those of you that like a visual, my dear friend Cerina stopped by to make her first batch of homemade mayo. She wanted to try the whisk method so I made the immersion blender recipe for us to see what the differences were.
Do you have a favorite homemade condiment recipe?