The yolks and olive oil give homemade mayo a much different colouring than the classic blubbering white stuff from grocery stores (appealing-sounding, isn’t it?). I’m honestly not sure what they do to the processed mayo to make it that colour, but I didn’t feel like finding out since I do still eat it from time to time and ignorance is bliss.
My first taste after I was done mixing was unexpected and I wasn’t sure if I was a fan. The taste of olive oil is so strong and I was a little worried about the raw egg, I stuck it in the jar, put it in the fridge, then waited a while. Next time I tried it I knew what to expect and it was a much more pleasant experience—that, plus my parents and boyfriend also really enjoyed it.
This recipe is really basic and especially easy if you have a stand mixer. It only uses 6 ingredients, most of which you would have lying around your kitchen, and 30 minutes of your time, including washing up. If you’ve got a hankerin’ (you’re welcome Heather) for the perfect classic sandwich spread and want to get the way healthier, way more natural and way cheaper alternative, you should make this. As a bonus, you can also split this into batches and flavour them (i.e.- chipotle, wasabi, hickory, etc.) which is something I have yet to do but plan on doing it later in the summer. Ingredients
Makes about 2 cups
- 3 eggs at room temperature
- 1 1/3 cups mixed oils (use a general ratio of 3/4 cup olive oil,
- 1/2 tsp. salt
- 1/2 tsp. dry mustard
- 1 tbsp. white distilled vinegar
- 1 tbsp. freshly squeezed lemon juice
Place 3 yolks in your bowl of choice (it should be large enough to mix heavily without spillage). Discard whites or save for another recipe. Using a stand mixer with a whisk attachment (or a hand beater if you’re much stronger than me), set the speed to medium and beat yolks for 2-3 minutes until well mixed and thick. While this is mixing, combine the vinegar, lemon juice, mustard powder and salt in a small bowl until everything has dissolved. Pour this gradually into the yolks over the course of 60 seconds, then allow to beat for another minute.
Combine your chosen oils in a measuring cup with a spout—this will make your life much easier when pouring the oil. Turn up the mixer to medium-high/high, and start drizzling a few drops at a time so that the stream of oil is no thicker than a strand of hair. This process is time consuming and may tire out your arm but the final result is pretty rewarding so keep at it! Every 4-5 minutes while drizzling, stop the mixer and scrape down the sides of the bowl with a rubber spatula to make sure there is no oily residue remaining. The oil pouring step should take about 15 minutes. Your mayo is done when it reaches a very thick, spreadable consistency. Taste and adjust seasoning to your preference, making sure to mix well after every added ingredient, if any. Store in a glass jar in the fridge for up to 2 weeks and spread onto sandwiches, burgers and flavour to use as a dip.
9 Comments Add yours
Yum! This looks lovely. I much prefer fresh mayo to the jarred studied. Any idea how long this would keep in the fridge?
Since this is my first time making it and it has raw eggs, I’m going to err on the side of caution and say up to 2 weeks. That’s a good point and I will add it into the recipe though, thank you!
Hi Veronica! Thank you! I doubt it will last that long 😉 I often leave off how long something keeps in the fridge because it goes too quickly in my house 🙂
Mmm… I have been meaning to try and make my own mayonnaise.
You should definitely give it a try next time you feel like making something new! I love it.
Reblogged this on Chef Ceaser and commented:
I generally add some fresh garlic.
This is the kind of thing I would eat long past its expiration date, so yummy and much MUCH better than the store bought!