Okay. Here’s the truth about mayonnaise. I don’t hate it. I say I hate it. I generally don’t eat it, but mayo and I have a love/hate relationship. I respect what mayo is there to do. On certain sandwiches mustard is too strong, no other condiments seems right, and to avoid a dry sandwich mayo steps up. It’s needed to make delicious dips and aiolis. In a Belgian restaurant it is absolutely essential for dipping frites! However, most commercial mayo is bland and full of chemicals and preservatives.
How have I tackled this condiment dilemma?
I make my own!
You might think this is a difficult task, but really, mayonnaise is extremely easy to make. It doesn’t take a lot of kitchen prowess; it doesn’t even take complicated kitchen tools. I easiest way to make mayo is to use a blender, but it can be made with a standing mixer or a hand mixer.
- 2 egg yolks
- 2 Tablespoons mustard
- pinch of salt and pepper
- squirt of lemon juice
- 1 – 1.5 cups of vegetable oil.
That’s it!!! The type of mustard can vary. I’ve made this mayo with creamy dijon which produced a very mild flavored mayo, or with just plain ol’ yellow mustard which came out a bit zippier. I usually use regular vegetable oil, but there is no reason you can’t use olive oil to produce a healthier product.
Making this mayo is very easy, just add all the ingredients except the oil into the bowl or blender. Mix them a bit to get them blended. Then add the oil slowly so it can emulsify. In my blender on a lower speed it took exactly 5 minutes (adding the oil slowly throughout) to get perfect mayonnaise. If it gets too thick, add a little more oil.
Start with a clean blender and add ingredients (See above)
Slowly add oil through the lid and let it emulsify
If you see a break in the mayo where there is oil under the top, stop adding oil and let what’s already in the blender get blended in. You can also stop and stir with a rubber scraper.
One last note: Since there are raw eggs in the mayo it does NOT have a long shelf life like store-bought. Being kept in the fridge you probably should not keep it more than 2-3 days.
I use this mayo for sandwiches, in potato salads, or to make spreads of dips… in fact, this mayo recipe will be feature in a few upcoming posts! Other great ideas:
- Mix in some Sriracha for a spicy dipping sauce
- Mix in fresh herbs and roasted garlic
- Add ketchup and relish for secret sauce
- Use as a dip for fries
- Use for homemade chicken, tuna, or egg salad