Friday, June 15, 2012

Homemade Mayonnaise

Making your own mayonnaise is remarkably easy and I believe you can create a much healthier mayo than what is commercially available. Plus, you can experiment with different flavors. My wife has added fresh basil to a batch and I'll be trying to make some chipotle mayo soon. After much experimenting, this method has produced the most consistent results. Give it a shot and try adding your own twist!

Ingredients
2 egg yolks
1 tbsp Dijon mustard
2 tbsp lemon juice
1 1/2 cups light olive oil

Place the egg yolks, mustard and lemon juice in a mixing cup and with an immersion blender, blend it for about 30 seconds until it starts to get creamy.
Start drizzling in the oil very slowly. You want to make sure it gets very well incorporated during the first half cup or so. Make sure that the consistency stays creamy.

About halfway through, it will start to thicken and begin to look like real mayonnaise. At this point, you can start adding the oil much faster. Keep working it in with the blender as you go.


After all the oil has been added, keep blending it until it reaches the consistency you like. The longer you blend, the thicker it will get, but only up to a point. After that it will start to get runny again.

Once done, scrape it all into a container and pop it in the fridge. It will keep for about a week but rarely will it last that long.

Enjoy!

P.S.

Sometimes, for no apparent reason, the emulsion will break down at some point during the process. This will happen to you someday and if the mayo starts to separate, no amount of further blending will fix it. But don't worry, it can be rescued. Stop where you're at in the process, place 2 tbsp of warm water in a bowl and grab a whisk. Add a dab of the broken mayo to the warm water and whisk it until it's creamy. This will get the emulsion started again. Once you've got it started, slowly add the rest of the broken mayo and continue mixing by hand until it's uniform. Then transfer it back to your mixing cup, use the immersion blender to thicken it up and add the remaining oil.

2 comments:

  1. Thanks for a great post. And that last tip? Golden!

    ReplyDelete
    Replies
    1. My pleasure. I'm glad you found it helpful.

      Delete