Wednesday, December 7, 2011

Homemade Mayonnaise

Making homemade mayo is just as fun and rewarding as making homemade butter. After reading several recipes for homemade mayonnaise, I decided on the following ingredient ratio, which worked great.

  • 1 cup light in flavor olive oil
  •  2 egg yolks
  •  1 1/2 Tbsp vinegar or juice of 1 lemon
  •  1/4 tsp salt or to taste
  •  dash of pepper
  1. Whisk together egg yolks, lemon juice/vinegar, salt and pepper until smooth.
  2.  Add a couple of drops of oil and whisk well. 
  3. Continue adding oil in small amounts; each time making sure that the mixture is smooth. Adding oil gradually and mixing well in between adding oil will assure that the mixture begins to emulsify. Once the mixture appears to thicken, begin adding more oil in between stirring. Once all the oil is mixed in, the mixture should be emulsified and should have the texture of mayonnaise.
  4. Mayo can be stored safely in the refrigerator up to 3 or 5 days.
  1. If the mixture is thickening but not fully emulsified, try whisking in another egg yolk and then gradually adding another half cup of oil. 
  2. If the mixture is still very runny toward the end of the process, the mixture most likely did not begin to emulsify and it is best to start over.
  3. A food processor or emulsifying blender may be used in the place of a whisk.
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