Mayonnaise, a condiment that has been sparking controversy and fear into the hearts of many since sliced bread. I know that mayo is a divisive topic for many, but I want to focus on one element that is front and center. Like my post about balsamic vinaigrette, mayo only has about 5 ingredients in it, but any trip to your local grocery store and a review of the label on a jar of mayo tells a different story. So, if you want to bring mayo back, why not take a shot and make at home?
Besides, you know exactly what is in it, you can save yourself a little money to make it at home, and you can season it as you wish. Yes, I went Princess of the Bride. I couldn’t resist! Wait, did I just say you can season mayo to your liking? Yes, and I don’t just mean olive oil infused mayo. I am talking about adding garlic, paprika, rosemary, sage, chives, dill… the list goes on! How awesome is that? Can you imagine a steak sandwich with rosemary mayo? Perhaps a basil and oregano mayo that you use to crust a piece of fish? By they way, a little mayo can go a long way, we aren’t talking about more than a couple of tablespoons to get what you need.
Alright, at the time of me composing this post, I haven’t attempted to make homemade mayo before. So, I will be able to provide some feedback that will helpful for anyone who gives this a go.
**A little disclosure up front: this recipe does call for room temperature eggs. Before you panic, let me share two things to help ease your discomfort. First, because of the way eggs are treated in parts of Europe most consumers can leave their eggs out on the counter as they don’t require refrigeration. Second, leaving an egg on the counter for 45 minutes or so doesn’t pose any health threats. Now, if you leave it on the counter for a few hours, take it outside and let it bake in the hot sun, and then move it to the freezer before letting it come to room temperature to complete the cooking, then, yes, you will have a reason to be concerned. However, if you have any shred of doubt, then grab some pasteurized eggs from your local store and use that instead and the pasteurized eggs will take care of any remaining concerns.
Ready? In the words of my brother, “eggscellent!” Let’s do this!
Here is the original recipe at the link below.
- 1 large egg (Room Temperature)
- 2-4 teaspoons freshly squeezed lemon juice, or to taste
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea/kosher salt
- 1/4 teaspoon freshly ground white or fresh black pepper
- 1 tsp clove of garlic 2nd Batch
- 1 tsp fresh thyme 2nd Batch
- 1 cup olive oil or a neutral vegetable oil or a combination of the two or grape seed oil
Yes, homemade mayonnaise in just under 5 minutes! As simple as it can be. The texture was perfect and as promised it was thick, rich, and creamy. Now, the recipe uses a little Dijon mustard which provides a little spice and helps emulsify the mayo. You can totally taste it, but it isn’t overwhelming at all.
There is it, homemade mayo. Good, right? No?
Okay, lets step this up shall we?
I had a little trouble embedding the link I wanted directly into the blog. So, here is ta link that will take you to my YouTube channel with a video of the mayo adventure.
One last note, don’t worry if the mayo doesn’t form right away. It will take a little bit of time, but you will start to notice the change in the carafe of your blender/food processor and you will see the mayo start to thicken. It happened on both my tries, so just remember, stay with the slow, steady stream of oil and the mayo will come together on it’s own