Homemade Mayo…You’ll Never Eat Storebought Again!

Some may be thinking, “You can MAKE mayo??”.  Why yes, it’s easy, you most likely have all the ingredients, and it takes about 2 minutes. And best of all, it’s like soft, billowy, tart and satisfying, addicting, little cream-colored clouds from Heaven.  Seriously.  I’ve not bought mayo since the first time I made it. Trust me, you won’t either!

Homemade Mayo

  • 2 raw egg yolks (**many sources say children, the elderly, those who are pregnant, and those with compromised immune systems should not consume raw eggs**)
  • 1 tsp Dijon mustard
  • 1 TBSP lemon juice
  • 1TBSP vinegar (use the good stuff as there are few ingredients and it will really stand out); for a bit less of a tang, use 2 tsp vinegar or try different vinegars depending on what you’re using it for.
  • 1/8 tsp honey (in other words, a tiny little blob)
  • 3/4 tsp salt
  • 1.5 cups extra light tasting olive oil (or any combination of oils–I’ve even used a few TBSP of bacon fat for BLTs or a little bit of walnut oil to use in almond-tarrragon chicken salad).
  • Cracked pepper to taste (or any other herb you’d like; they’re entirely optional)
  • Wide mouth pint-sized mason jar
  • Immersion blender (I’ve used both the Cuisinart and the Bamix and both work well)
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The humble beginnings of glorious homemade mayo

  • Put all the ingredients into the jar, pouring the oil in gently.  Llet the eggs settle to the bottom (important).
  • Immerse the blender with the head all the way to the bottom (important so emulsification occurs).
  • Pulse blender and ‘clouds’ should start to form after 5-7 pulses. After clouds form, and only after, you can begin to move the stick blender upward, still pulsing. The ingredients should be emulsified within about 30-45 seconds (take your time if you need to–better too slow than too fast).  Do not over-process.
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Note the blender head is at the very bottom of the jar; Also note the billowing mayo clouds forming

  • Once all the oil is incorporated, you can give a few swirls with the blender to create some thickness, but don’t overdo it. Err on the side of too little so as not to cause separation.
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In a couple of minutes you have created Heaven in a jar. Now slap a little on good bread or put a bit on some tomato slices and you’ll never turn back!

  • Put a lid on and store in the refrigerator. I’ve used mine for as much as two weeks but it usually doesn’t stick around that long in my house!

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