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How To Make Mayonnaise At Home: No Longer a Homemade Mayo Virgin

I LOVE mayonnaise. Love is a strong word and I have no qualms of using it for food. Yes, I love mayonnaise. I love it on sandwiches, in tuna or egg salads, in the Russian potato salad, mixed into borsch, and eaten with fries. I've loved mayonnaise ever since I was a little girl.

But until last week, I have never ever made mayonnaise on my own. Is that a horrible thing? Not really, but I wanted to change it. My friend Nicole recommended a recipe from Epicurious, and I'm no longer a homemade mayonnaise virgin!

No, I did not whisk the ingredients by hand. Why would I when the whisk attachments worked just as well? I'm not going to retype the recipe because I followed it exactly, but here are a few things to keep in mind:

1) Make sure all ingredients are at room temperature
2) Use an Oxo measuring cup (the one w/a slanted side) to add the oil very slowly
3) Make sure NOT to spill the oil all over your counter
4) Do not expect the homemade mayonnaise to taste exactly like the one you buy from a store

What you basically do is whisk an egg yolk with lemon juice, vinegar, mustard and salt and then super slowly add the oil while continuing to whisk. That's all!

This was quite an easy project. But you  know what I did yesterday? I bought a jar of mayonnaise from a grocery store. It will  last waaaaaaaaaaaaaaaaaay longer, I actually prefer how it tastes, and I see nothing wrong with it.

Will I make mayonnaise myself again? Perhaps. Am I making any strong promises? No.

Have you made mayonnaise at home? Did you absolutely love it?


Mary Cunningham said...

My sister is afraid of mayo. Literally.

Belinda @zomppa said...

I'm so dang impressed with this AND you!

Megan said...

I don't love mayo and I keep thinking if I tried making it from scratch, I might actually like it.