I wanted to the title of this post to be “Adventures in Homemade Mayo”, but decided that was deceiving, as this was too easy to label the experience an adventure. I’ve been meaning to try making mayo for a while, but it seemed like it could be a finicky process. I used a very basic recipe and it turned out great!
There are a couple of things are pretty essential in this process. One is having an immersion blender. I’m sure there’s a way to do this with a regular blender, but that’s not the way I did it. The handy dandy internet would have the answer for that somewhere. The other item was the hardest part for me to find – a wide mouth jar – big enough for the immersion blender to get to the bottom. I ended up using my glass measuring cup. If you have a wide mouth mason jar that would work great.
I’m excited about this recipe for a couple of reasons. One, it’s so easy. When you get the hang of it, you could easily whip up a mayo in under five minutes. Two, it’s only four ingredients and I know what those ingredients are. It’s nice to know exactly what you’re putting into your body. This isn’t something I’m a crazy stickler about, but when you can easily make something instead of buying a processed version, then why not? Three, Dan will eat this! He has an aversion to white creamy foods, because he assumes it’s all super processed – and he’s probably right. He actually tried this straight up and gave it his stamp of approval. Pretty good for someone who hates even the sight of mayo!
I will say this doesn’t taste exactly like store bought. The lemon gives it a little tang – but it doesn’t taste lemon-y. I used the mayo in a recipe later that day and I couldn’t tell that I was using the homemade version. I’m very excited to make some flavored versions of this. Maybe a chipotle or garlic? Mmmm…
- 1 large lemon, juiced (or 2 tbsp lemon juice)
- 1 tsp kosher salt (or ½ tsp table salt)
- 1 whole egg
- 1 cup light olive oil
- In a wide-mouth jar, layer your ingredients as follows. First, lemon juice. Second, salt. Third, egg. Finally, light olive oil.
- Wait about one minute, or until the egg is at the bottom of the jar and the oils is sitting at the top of the jar.
- Place the immersion blender in the jar, all the way to the bottom.
- With the immersion blender at the bottom of the jar, press the button to "go" and let it blend for 20 seconds while sitting at the bottom of the jar.
- After 5 seconds, you'll have mayo at the bottom.
- At the 10-15 second mark, you'll notice the mayo creeping to the top.
- At about 20 seconds, you'll have mayo near the top of the ingredients with a very thin layer of oil right on top.
- Very slowly (and carefully), bring the immersion blend up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.
- Keep bringing your immersion blender almost to the top, stopping just short so you don't splatter mayo everywhere. Your mayo is done when all the ingredients are incorporated together!
- Taste your mayo and adjust your salt and/or lemon juice if desired.
Supplies you need:
- Immersion blender
- Wide mouth jar