Once you make this a couple times you’ll find that mayo is fun! I love that with a
little change in the acid or the oil you can have tons of variations. To make
approx. 1 cup, you’ll need:
1 egg yolk, room temp
1 ½ tsp. fresh lemon juice
1 tsp. white vinegar
½ tsp. Dijon mustard
1 tsp. salt (approximate)
¾ C. canola or grapeseed oil (or ½ olive ½ grapeseed or canola – play with it)
In a medium bowl combine the yolk, lemon, vinegar, mustard, and salt. Whisk
until blended and yellow, about a minute, then start adding your oil. Whisking
constantly, slowly add the oil in a thin stream until the mayo is thick, anywhere
from 5 to 8 minutes. Your arm will tingle from all the whisking! Cover, chill, and
enjoy the bright fresh flavor of your own mayo.
Variations: add finely chopped fresh herbs to your mayo, add curry powder and
garam masala for delicious curried chicken salad, mix in diced pickles and some
capers for a nice tartar sauce.
Notes: Change up the oil (olive for heartier food, etc.) and the acid (lemon juice
only) if you like. Always use room temp ingredients as warmer oil and eggs
emulsify better. Ceramic, glass, and stainless steel are your best bet for bowls
–aluminum or copper will react and give you bad results. Also you can make this
in your food processor, which is much quicker and gives you a fluffier mayo.
Remember that homemade mayo only lasts a few says, so enjoy soon-ish. Have
fun and experiment – you got this!


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