The first time I made my own mayonnaise, I swore I’d never buy store bought again.
Why? Because it’s that delicious.
Lawsy. So, delicious.
Did I mention it’s amazing? Cause it is.
And easy. So stinkin’ easy to make.
[Tweet “The first time I made my own mayonnaise, I swore I’d never buy store bought again.”]
Let’s get to it.
1 egg yolk
1 – 2 tsps fresh lemon juice (depending on taste)
1/2 tsp salt
1 cup neutral vegetable oil
Place the eggs, lemon juice and salt into a blender or food processor. Blend until just mixed.
Add oil slowly, in a steady thin stream, until all ingredients emulsify.
Taste. Adjust seasoning (more lemon juice if you desire).
You can store in fridge for a week or so, but I doubt if it lasts that long!
Some recipes call for a tsp or so of sugar, 1-2 tsps of mustard (mmm, Dijon) or salt and pepper.
It’s totally up to you how to tweak your mayo and put your unique signature on it.
I prefer it just as the recipe reads. It’s sinfully addictive.
CAVEAT: Homemade mayonnaise contains raw eggs, which carries a risk of contracting salmonella.
The risk seems relatively low for a healthy individual, but children, the elderly, women who are pregnant and those with compromised immune systems should avoid raw eggs.
You could make with pasteurized eggs. Check with your local grocer for those eggs.
Go in with eyes wide open and the important info digested, I always say.
Well, I don’t always say it – but I always think it.
Have you ever made homemade mayo?
If not, I say give it a whirl.
But be forewarned – it’s a game-changer. A delicious game-changer.
Happy blending, y’all!