How to Make Mayonnaise
Make your own mayonnaise; it's mostly just eggs and oil, and homemade tastes better than store-bought.
Instructions
- : Homemade mayonnaise contains raw egg. Don't leave it at room temperature or you risk a salmonella infection.
- Step 1: Blend ingredients Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy.
- TIP: Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you'd like.
- Step 2: Add the oil Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil.
- TIP: If the mayo is too thick, thin it with a little lemon juice or cider vinegar.
- Step 3: Finish and chill Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days.
- Step 4: Fix it If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.
- FACT: Hellmann's mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann's wife in 1905.
You Will Need
- 2 egg yolks
- 1 whole egg
- 1 tbsp. lemon juice
- freshly squeezed
- 1 tsp. Dijon or yellow mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. olive oil
- not extra virgin
- 1 c. canola oil
- Food processor
- Herbs
- Spices
- Horseradish
- Onions
- Garlic
- Capers
- Extra lemon juice or cider vinegar