For those of you who don’t like mayonnaise, I want to take the time right now to apologize for this post. I know that there are some severe mayo haters out there who wish to ban it from existence. Me, on the other hand? I love mayo. Plain and simple. I love it in potato salads, I love it on sandwiches and I love it in sauces. I can’t get enough of it.
The store-bought mayo is tasty and traditional; however, have you ever tried homemade mayonnaise? Once you go homemade, you will never go back. Trust me. With hints of mustard and lemon, homemade mayonnaise will definitely change your view on the store-bought kind. Plus, it’s simple and cost-effective.
You might have heard that making homemade mayonnaise is tough and nearly impossible. Baloney. Making mayonnaise is a lot like making a vinaigrette except that the oil is emulsified into the egg yolk. You might mess up a few times but with patience, you will get the hang of it and achieve delicious results.
- 3 egg yolks
- 1 teaspoon dry or prepared mustard
- 1 1/4 cups oil of your choice
- Juice from one lemon
- Salt and pepper to taste
- Combine egg yolks and mustard and start the food processor or whisk.
- Slowly (very slowly) add the oil and whisk it into the egg yolk mixture.
- Continue adding the oil until the mayonnaise is stiff and reaches the desired consistency.
- Once the mayonnaise reaches the desired consistency, season with lemon juice, salt and pepper.
Tips and Tricks:
- Oils: Canola oil and safflower oil are typically used to make all-purpose mayonnaise. Olive oil and nut oils are used when trying to achieve flavored mayonnaise.
- Techniques: Mayonnaise can be made using a whisk, blender or food processor.
- Process: The trick to success in making mayonnaise is the emulsion process. Having the egg yolk and oil blend together takes precision in measuring, as well as patience in whisking.
- Results: If the mayonnaise becomes too stiff, add lemon juice, vinegar or water to loosen it.
* For a video on making mayonnaise, watch Gordon Ramsay work his magic.