Who knew making homemade mayonnaise for the Heavenly Homemakers Recipe Challenge would tempt me to say naughty words? I held myself back though, and merely gave dirty looks to the ingredients in my blender that were not even trying to become mayonnaise and through gritted teeth hissed, “Would you guys emulsify already!?!?!?”
It wouldn’t have been such a big deal, except that I attempted to make mayonnaise at least four times before I could accomplish “mayonnaise emulsification”. We went through a lot of olive oil in the process, and subsequently, a lot of tuna.
Why tuna? Well, I wasn’t going to waste all those ingredients every time I had mayonnaise emulsification failure. Instead, each time, I stirred the runny, stubborn ingredients into a few cans of tuna, added some of my home canned pickle relish and called it lunch. It worked, all but one time. Yes, there was one time I did have to throw the ingredients out. That was the time I was so determined to whip the ingredients long enough and hard enough to become mayonnaise that the ingredients got so hot inside my food processor that the eggs got cooked, causing scrambled eggs to float in my olive oil. Mmmm. Gross as it is, I just had to take a picture – because I’m weird like that:
A perfect example of what not to do.
Regarding a healthy mayonnaise recipe, I do have one to share with you, and I’m sure that after all my previous, inspirational statements, you’re all ready to jump right in and give this a go. Based on all my trial and error, I have a few tips I think you’ll find helpful.
- I believe that if I had an immersion blender, this process would work much better. But I don’t have one and I refuse to buy one just to make mayo. If you do have an immersion blender, save yourself some frustration and use it for this.
- Pour the oil into the running blender so slowly you think you might fall asleep while pouring. About the time you think you’re pouring slowly enough, slow down. Slow dripping oil is key for making mayonnaise.
- Get your eggs at room temperature before starting this process.
Homemade Mayonnaise
2 egg yolks
1/2 teaspoon sea salt
1 Tablespoon vinegar
1 teaspoon sucanat
1/2 cup olive oil
Place the egg yolks, salt, vinegar and sucanat into a blender and run on high speed for about a minute. S-l-o-w-l-y pour the oil in while the blender is running. I’m talking, let the oil drip into the running blender at a horridly boring pace. Just stand there, with the blender running, dripping oil for several minutes. Don’t get impatient or you’ll be making tuna.
My mayo turned out very yellow in color because of our lovely free-range chicken eggs, which are rich with nutrients.
This mayonnaise did taste very good, as well it should have after all the work it took to figure out how to make it. But I will never be known as the Mayonnaise Queen, nor will I ever be asked to speak at the Heart of Mayonnaise Convention. I’m also pretty sure I shouldn’t be your “I’m having trouble making mayonnaise” questions go-to gal. I do not believe making mayonnaise is my gift, nor do I wish to become a professional mayonnaise maker.
But, I am pleased to say that I figured out a healthy mayonnaise recipe and now I can move on to try and conquer the remaining recipes in the Heavenly Homemakers Recipe Challenge.
Have you conquered mayonnaise before? What’s your favorite use for mayonnaise? Ever given your mayonnaise dirty looks?
I’ve never been able to make mayo in the blender or food processor. I use a hand mixer thing with a whisk attachment – it will whip cream in seconds and whips mayo for me with no problems.
I’m curious about your recipe, though. Mine takes 1 cup of oil to each egg yolk, and 2 TBS vinegar (one before adding oil and one after). I wonder if that has to do with your problems.
Hallee
Immersion blender – I don’t know why that word failed me. Maybe because it’s almost midnight and I’ve been up since 5. Or something. Heh.
I don’t know about the oil thing because I tried using more oil and that’s where I’d run into trouble. I could get it to thicken initially, but as I added more oil, it would get runny and nasty. (That’s when I’d give it dirty looks.) ;)
When it says drizzle slowly – it means s…l…o…w…l…y. Like – a cup of oil should take about 3 minutes to drizzle down into the whisk of your immersion blender.
I use farm fresh eggs, too, and my mayo is fluffy and white from the proteins in the yolk emulsifying with the oil.
I’d guess you poured the oil too fast. OR — if your egg and oil are the same temperature, they get along way better.
Hallee
Here is my mayo recipe: http://www.halleethehomemaker.com/2009/09/mayonnaise/
Hey there, I posted about this on your ketchup recipe, but
I make mine in a food processor. It’s not you, it’s the recipe that’s
the major problem. For one, You need to use whole eggs, the ratio that
ALWAYS works for me is 1 cup of oil per egg – use this recipe & do it in your
food processor for consistent results!! Then do an awesome post about it!
Best Ever Homemade Mayo (food.com)
2 large free-range eggs (the freshest you can get)
2 teaspoons salt (i use tsp. & 1/2)
2 teaspoons dry mustard (Keen’s)
1/4 cup white vinegar (i use like 3 Tbs.)
2 cups oil (or slightly less)- I USE OLIVE and sometimes add a little
melted coconut oil in the mix
BTW, this is a fool proof recipe, I’ve successfully made this in
a blender as well with no problem whatsoever – SOOO…what are you
waiting for?? :-) :-)
I’ve never thought to whip cream with my immersion blender before…since it works so well for mayonnaise I can’t believer I never thought to try that! I love mine :)
I love it, because my daughter likes unsweetened whipped cream on her pancakes. I just pour a little bit into a tall container and in seconds, it’s whipped into stiff cream.
I’ve never made mayo before–I might just have to now! You certainly need an immersion blender. I love mine. It’s really quite fun, even if you only use it make whipped cream (60 seconds!!) and blend hot soup.
I take a mason jar and add 2 egg yolks a splash of lemon juice, a couple teaspoons dijon mustard, a teaspoon or so of sweetener, a pinch of salt. Then I pour about 1 cup or so of olive oil on top. Insert an immersion blender all the way to the bottom on top of the egg yolks, hit the button and slowly pull the blender up to the top of the olive oil, pushing back down through as necessary to get all of the olive oil emulsified. I have NEVER had any problems with this method. Bonus is that after it is made I can quickly add 1 tablespoon of fresh whey from strained yogurt, let it sit out for about 6 hours and then screw the lid on and leave in the fridge, no switching to a different container is necessary. The whey lacto-ferments it so that it doesn’t go bad quickly and I can keep it in my fridge for any time I need mayo so I don’t have to make it each time :) Try it…you may never go back!
I use a food processor and have had success. I never had success using my blender. NOTE: Adding the whey has a wonderful effect on the nutrient value. The best bonus is that adding the whey helps you to end up with a firmer finished mayo that is of a spreadable consistency.
The ratios you use seem really off, which is probably why it turned out so yellow.
I use 1 egg yolk to 1+ cup of oil, you just need a little fat to get the emulsion going. You could theoretically use 1 egg yolk for 1 gallon of oil, but for the richer taste 1 egg yolk to 1-2 cups of oil is about right. Also if you use olive oil your mayonnaise will have a bit of a bitter taste to it. For mayo generally you want to use a safflower, sunflower or low flavor oil. If you want an olive oil taste after the mayo is made you can drizzle 1-2 Tbsp in at the end. Hopefully this will help out. I make my own mayo all the time, have been for years. Also I use the immersion blender method Evelyn describes as well as lemon juice instead of vinegar, I like the taste better. You’ll be a Mayo making queen yet :)
I use ratios along your lines, and my mayo is ALWAYS very yellow. Our chickens eat a lot of bugs and greens in summer, and the yolks are a deep orange. Store eggs make white mayo. :)
My mayos turn out a little yellow, but never that yellow. But alas, yes, I am stuck with store eggs.
Mine did turn out bitter as i used evoo but i still would like to eat it. Is it safe to eat then?
Yes, it’s safe to eat. :) Just not the tastiest, my opinion of course.
You could probably use it for dips or savory things which might mask some of the bitterness.
Actually, the only thing I can focus on in this post is how you took the picture with both hands on the blender. You must have talented teeth! Lol!
Ha! Yeah, I had Matt come in and take the picture. My teeth were having an off day and wouldn’t snap the picture for me. ;)
I agree with others that your oil/egg yolk ratio seems off. I use 2 egg yolks to 2 cups oil (1/2 cup olive oil, 1/2 cup expeller pressed coconut oil, and 1 cup expeller pressed sesame oil). Mine still turns out bright yellow though. You gotta love pastured egg yolks! :)
Like Hallee, I’ve always used a hand mixer with wisk beaters, and I never had a failure… until I did. :( Good news though, you can save a failure! I googled “how to fix broken mayo”. To do so, break a fresh egg yolk into a bowl, and add the broken mayo 1 T at a time while wisking. Yep, more tedious mixing, but it worked.
Even better news. I asked for my husband’s help last time I made mayo, because I thought my arm would fall off holding the hand mixer in one hand and the oil in the other. After seeing how s l o w l y you have to add the oil, he told me to buy an immersion blender. He LOVES my mayo. :) So I have a brand new immersion blender, still in the box, just waiting to make mayo for me. I just used up the last of my jar, so I’ll be trying it very soon.
I basically follow Evelyn’s method (see comment above) and it works like a charm every time. I love my immersion blender for so many things -it’s one of my favorite kitchen tools!!! Do NOT use the whisk attachment for mayo – just use the basic blender attachment and it seriously emulsifies in about 60 seconds (and using the whisk attachment for whipped cream only takes about 60 seconds.) I usually use 2/3 c olive oil and 1/3 c coconut oil to 2 egg yolks and 1 whole egg (plus seasonings, vinegar, and mustard).
I use the recipe “Blender Mayonnaise” from “The Joy of Cooking” cookbook. It only uses one whole egg and it turns out great every time.
I’ve never made my mayo, but you’ve all inspired me to try.
Laura – visit Lindsay at Passionate Homemaking; she has 3 recipes for mayo and one of them uses coconut oil! (www.passionatehomemaking.com)
Tropical traditions has a mayo recipe on their sight that uses coconut oil…you might check that out too,I have not had a chance to make it yet,so not sure how it tastes.
I just had mayonnaise success last week. First try was in (someone else’s) a food processor and it was a major, major fail. My recipe is 2 egg yolks, 1 egg (all room temp!) and 1 1/4 c. oil (1 c. extra light tasting olive oil + 1/4 c. grapeseed oil). Plus some lemon juice, spices and I added whey to lengthen the shelf life. We LOVE the stuff! I used my immersion blender and added the eggs, spices and oil all at once, let the eggs settle to the bottom, stick the blender in a let ‘er go! Worked like a charm :)
I like tropical traditions recipe and it has worked for me every time. I prefer to use my food processor to make it. It has a place at the top that you can put small things through. If you are interested try the tropical traditions recipe. It uses coconut oil and olive oil. Good luck and thank you so much for all you do.
I use the recipe in Nourishing Traditions, with a couple modifications. I usually use the raw apple cider vinegar instead of lemon juice (cause sometimes we’re out of lemons) and I add a little garlic and onion powder. For oil I mix sunflower and olive, so the oil flavor is not too strong. And I do lacto ferment with the addition of the tablespoon of whey. It really does make it thicker after it sits in the frig.
I too have been driven to near swearing with my mayo. The blender is a MUST instead of the food processor. I secretly really love regular store mayo, and although we all love the flavor of the homemade stuff, I fight to get it thicker.
I have made mayo, but we found out quickly we do not use enough mayo to make it cost effective….. I hated throwing away all those good ingredients and the hard work. Still looking for a premade mayo that does not have a lot of junk in it.
Teresa
Wilderness Family Naturals has an awesome mayo, but it’s expensive. If you don’t use much though, it might be worth the splurge.
Great timing for this post! I just tried making mayo last week and it was an utter failure! I did still use it to make cucumber salad, but as mayo, it didn’t work. I am pretty sure I put my oil in too fast after reading your post.
I do have an immersion blender, but it looks differently than what is pictured in the link provided above for Artisan style mayo. Mine only has blades, not a whisk.
I’m also curious how it works with coconut oil because you have to heat the coconut oil to be able to pour it and then it would harden when you stored the mayo, wouldn’t it?
I’ve used all coconut oil and it does harden. It’s not the greatest for cold salads. :-) I now use 3/4 cup EVOO and 1/4 cup coconut oil and it stays creamy for a good week.
YOu want to use the blade attachment to your immersion blender, not the whisk one.
Darcy, Rebekah’s right – just part coconut oil allows it to thicken nicely. I use 1/3 cup coconut oil and 2/3 cup EVOO.
Does anyone just use whole eggs??? I’ve been making my own mayo for a few months now, and have never had a botched batch—-maybe it’s my blender…I have a vitamix….and i put it on 6-7 variable.
my recipe
2 whole eggs (I just get em right out of the fridge but I do use the farm fresh eggs)
2 Tb lemon juice
1/2 tsp sea salt
1 tsp dry mustard seed
a shake or two of cayenne pepper
1 1/4 cup of cold pressed safflower oil
Begin by blending the egg, lemon juice, sea salt, mustard, and cayenne for 1-2 mins.
Then drizzle oil in slowly until it thickens—mine is pretty white, and I don’t have to drizzle extremely slowly. I just drizle leave it on til it thickens. I might try putting whey in it next time, I like the idea of it lasting longer. Good luck!!
I use whole eggs and my blender. I think that the key is a fast blender. Mine is the blender attachment to my Bosch mixer. I don’t have to pour slowly at all. I pour it in and have mayo within 60 seconds.
I have been making mayonnaise for a couple of years with my Blendtec Blender. The blender came with these recipies and one of them was Mayo. It helps to have the eggs at room temperature and to go slowly.
2 Medium egg yolks
1 tbsp fresh lemon juice
1 tsp dijon syle mustard
1/8 tsp salt
1 Cup olive oil
Pulse everything but oil together. Speed up to speed 6(Blendtec Total Blender has 10 speeds) Add oil gradually. I have had the emulsification break because I was too hasty(adding all the oil in 40 sec) I just took out the mayo liquid, added another egg yolk and then used the liquid as the oil and poured slowly. Still, making mayo goes really fast usually taking 2 min or less.
I use whole eggs – see my post above :-) It’s the perfect recipe!
I have made mayonnaise a few times, and always used 1 cup of oil per egg yolk. I would agree with others, you MUST add the oil VERY slowly. The first time I made mayo, I was in 10th grade in Home-Ec, and made a whole quart using only a whisk! Our teacher was so impressed that I was able to do it on the first try that she had me help others get theirs to come together!
I do love using my immersion blender though, SO much easier. If you DO fail to reach emulsion, don’t toss it. Get another egg yolk and acid whisked up into an emulsion and drizzle in the “failed” mayo VERY slowly. I’ve only had one failed batch, but was able to “fix” it, no harm done!!
I’ve made a few batches of mayo in the past week and I too, am about ready to chuck the whole situation across the room! I used my Vitamix and had good luck with emulsion and thickening, (and mine was yellow no matter what ratio of eggs and oil I used) but it always tasted NASTY! I think I need to try what’s been recommended in a couple places– to get the extra light VOO. Or a different kind.
On that note, though– I usually stick to palm, coconut and EVOO because I know they’re quality. The further on down the line you go into lighter tasting stuff, the more I worry about quality. (Does it GET lighter tasting than canola or vegetable oil? That’s where my logic stems from.) SO– can somebody please put my mind at rest and tell me from a whole foods perspective– how quality are safflower, sesame, sunflower and grapeseed oil?
My rule of thumb is: If it takes a whole lot of refining/bleaching/deodorizing to get something edible, stay away. :) Olives are naturally high in oil, and you can get it out of them without a lot of chemical solvents. Sunflowers, sesame, I imagine those are similarly ‘oily’ in their natural state. Nuts too. THAT SAID, the reason many stick to EVOO, coconut oil, etc. is because of the balance of fats. Grapeseed oil is probably decently ‘whole-foodish’, but it’s also THE highest in Omega-6 fats. This is not BAD, per se, but our diets (in north america) are naturally ALREADY so rich in O-6s that it’s usually wise to try to get the O-9s or O-3s a little more often. That said, I can NOT handle straight EVOO mayo. Ack. I get Costco’s ‘extra light’ stuff for now, which is cheaper and more palatable. We don’t eat mayo enough for it to be a huge problem, I hope! :)
Can the mayo be used only in recipes that will be cooked, because it has a raw egg. Or is it safe to just whip into tuna, or chicken to make a salad sandwich, or other dish?
It’s safe IF you use farm fresh pastured eggs. I definitely wouldn’t use grocery store, factory farmed eggs!
You are at risk of salmonella whenever you consume raw eggs, regardless of where the eggs come from. It is a myth that free range, organic eggs from small farms are somehow immune to salmonella – there has never been any scientific evidence to substantiate this claim. Chickens contract salmonella from eating an infected insect or from contact with infected mice – and there are plenty of mice and insects on most farms, large or small.
One of my chickens ate a mouse a few months back. :]
I read somewhere that the risk of salmonella – even from a factory farmed grocery store egg – was like 1 in 30,000. That was before the recent recalls, so maybe that has changed. I have, my whole life, eaten raw cookie dough, even before we had our own (I believe safer) supply of eggs, and never contracted salmonella. I’m not immuno-compromised though, so perhaps if I was on chemo or had HIV that would be a different risk.
There IS scientific evidence to support the nutritional differences in ‘pastured’ eggs (NOT necessarily organic, or from a small farm, or [god forbid] vegetarian fed) – but hens with access to green plants and bugs. For me, I am willing to take the risk (eating raw) to gain the benefit (raw protein, good balance of fats, CLA, beta carotene, etc). YMMV. :)
I found this recipe in a small school fund raiser cookbook and it has always turned out great for me. Blender Mayonnaise:
1 egg
1/2 tea. salt
1/2 tea. dry mustard
1/4 tea. paprika
2 Tbs. vinegar or lemon juice
1cup oil
Place egg, seasonings, vinegar and 4 Tbs. Oil in blender. Blend 30 sec. On low speed. After 30sec. Very slowly add rest of oil. Blend 30 sec or until thick.
Recipe says if it does not emulsify pour into another container, clean blender well, beat 1 eggthen slowly pour mixture back into blender and beat until thick, but I have never had to do this. Hope this helps someone! :)
I just had a guest in my home from the country of Chili. She brought me some of her grandmother’s recipes. One was for mayonnaise. I haven’t tried it, but here it is, translated to English:
In a little pot, put 2 egg yolks, 2 TB cornstarch, 2 TB vinegar 1 TB flour, 4 TB oil, 1 TB salt and pepper. Mix well.
Slowly, slowly heat until thick and then stir and cook for 5 more minutes. Remove from heat and beat while it cools. Add parsley if desired. If too thick, stir in small amounts of cold water.
My Mother is Pennsylvania Dutch and she would call that cooked dressing. She made it when we ran out of mayo from the store.
I can make homemade mayo turn out most of the time but I just like Hellman’s better and it keeps better too. I was forever throwing out homemade because it went bad and that was a huge waste of money.
To make it last longer you could ferment it with whey. I bought some at
a farmers market and it has lasted a long time.
I also noticed in your recipe that the amount of oil is low. I make mine with one whole egg and one egg yolk, 1 1/2 – 2 Tbls lemon juice OR vinegar, 3/4 tsp sea salt, 1 tsp dijon (optional), 1 c. safflower or sunflower oil. I use my blender and pour the oil in pretty slow and when you think it won’t mix anymore, keep going. Also, drizzle the oil right in the center of the mixture and it will work every time!
I find using only olive oil makes too strong of a taste and although the other oil is higher on Omega 6, we don’t eat that much of it so I don’t feel it is a problem. You could do half olive oil and half safflower (or sunflower) oil too.
I have made mayo a couple times. I had no problem using my food processor, it turned out great…. except we did NOT like the taste at ALL. I’m still looking for a good tasting recipe (although after the last batch tasted so bad, I’m a little gun-shy and have been sticking to store-bought), I will have to try this.
Oh, and I did not drip the oil in slowly. I started out slowly but got very impatient and ended up with a lot thicker stream than I probably should have done–but it turned out fine!
I personally have hated store bought mayo since I was a child. I make a mayo that I actually like because it’s not sweet. Lemon juice, dijon mustard and salt are the only flavors. Lemon juice has worked better for me than vinegar. I can’t put my finger on why but it’s just better.
We have been using the Coconut Mayonaise recipe from PassionateHomemaking……absolutely LOVE it and have never had a problem making it with my emursion blender.
I’ve been making mayo for our homemade “ranch” dressing for a few months now. I just use my kitchen aid mixer on speed 6-8.
1 egg (room temp makes a huge difference)
1 tsp real salt
1 tsp mustard powder
3 tbsp apple cider vinegar
2 cups canola oil — I know, I should be using a different oil but this one fits the budget (I make this about twice each week)
Using my kitchen aid, I can just pour in a bit of oil every minute or so and keep doing something else — like dealing with toddlers!
I don’t know how it tastes on its own b/c we never eat it alone–always turn it into “ranch” dressing with onion, garlic, parsley, dill, pepper and yogurt.
I’ve never not had it emulsify, and I use a blender (like for smoothies) with eggs straight from the fridge. I also pour the oil in a stream in under a minute. Here’s my recipe:
1 egg
2 egg yolks
1 T mustard
1 T lemon juice
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup olive oil
1/4 cup coconut oil melted
I blend everything but the oils for 10-20 seconds, then stream in the oil. It lasts for a couple weeks in the fridge. I read recently that mayonnaise was a way to keep eggs from spoiling so it technically doesn’t need refrigeration just a cool environment.
You can add 1/8 tsp paprika too, and it is so tasty! We’ve used it as a fry dip too. or for fried onions.
I agree with the others; your ratios appear to be off.
There’s a fabulous chapter on mayonnaise in Michael Ruhlman’s book “Ratio”. The ratio he gives for mayo is 20 parts oil to 1 part liquid, plus the yolk (and any seasonings). He defines liquid as water, lemon juice, or vinegar.
Here are a couple of quotes from the book: “Mayonnaises can and will break, not if too much oil is added relative to the quantity of yolk, but relative to the amount of water you’ve included.
“An emulsion is formed when the oil is broken up into countless miniscule orbs that are seperated by sheets of water… but if there’s not enough water, the oil droplets will break through the barrier and join with the other oil droplets, and the mixture will quickly turn to an oily soup.”
He also recommends an immersion blender. I use my Vitamix and have never had any trouble with my mayos… but getting them out with the spatula is a pain in the neck.
Hope that helps…
I make mayo all the time. You’re right, an immersion blender makes it MUCH easier. I just mix it directly in the jar. Sarah at The Healthy Home Economist has an excellent video tutorial. She uses sunflower oil, which I prefer. The quality of the oil (no matter which type of oil you use) makes a BIG difference.
Oh, and if you need another use to justify an immersion blender: smoothies. It is small enough to pack in a suitcase for healthy breakfasts when traveling. It beats the hotel continental breakfast any day, especially since I went gluten-free and then grain-free.
+1 on the immersion blender.
I use mine way more than I’d ever thought I would.
I get out it weekly to make mayo, make salad dressings, blend soups, make
smoothies, and blend veggies into a sauce with (skimmed) roast drippings.
Ah Laura, you might not want to buy an immersion blender JUST for making mayo, but I believe you would find many more reasons to love it, once you had it. Refried beans, blended soups, it really saves on the dishwashing and hassle if you have something you would otherwise have to transfer to your blender, etc. :)
i didn’t read all the comments, so someone may have already said this, but i make my mayo in my kitchen aid mixer with the wisk attachment. The one time mine failed to emulsify was when i let my 4 yr old help pour the oil in and she poured WAY too fast!
When all else fails, add some garlic and rosemary and call it a sauce to put over chicken or pasta!
I have some weeks when I make a lot of “sauce!” :)
Hi Laura…you may have moved on with this topic (at least in your mind) but I thought I’d share an easy way to drip oil in while making mayo (because yes, that really IS the secret when using a blender or a processor). My Cuisinart processor (bought used) came with a cup for the feeding tube and in the bottom of the cup a small hole has been drilled. The recipe book said to measure the oil and pour it into this cup and use it to drip oil through the feed tube into the spinning egg mixture. It works like a charm! The oil drip, drip, drips beautifully, and I’ve never had mayo NOT emusify…ever! I told my niece about it and she had her husband drill a hole in a plastic measuring cup and she said it worked great for her blender. I recently bought a brand new immersion blender at a yard sale, and have used it to make great mayo, but I still use the cup and drip, drip, drip. I don’t want to take any chances on it not emulsifying…can’t bear to waste precious oil. Blessings from Searcy! :)
I have made mayonnaise successfully a bunch of times with just a whisk. I don’t do it all the time because it is quite time consuming (and my arm gets tired:), but if I need some and have run out I can whip it up fairly easily. I make my very plain just 1 egg yolk and 1 cup of oil.
http://www.thedoityourselfmom.com/2011/07/mayonnaise.html
One other tip is to add a Tbsp of whey from yogurt cheese to help kept homemade mayonnaise fresh, it helps it last a lot longer.
Look forward to seeing what new challenging recipes you’ll tackle for next year!
I worked at an organic restaurant for 3 years, and they make fresh aioli (mayo plus garlic) every day. Their recipe includes somewhere around 20 egg yolks, but the principle is the same. Egg yolks + garlic (whole peeled is fine, you’re going to blend it anyway) + salt + pepper + lemon juice (I think) plus a blend of olive oil and canola (it’s a 50/50 blend they used for everything; we’d go through around 8 gallons a day). But no sugar.
I<3 aioli, havent had it in years!
Hi Laura,
Just reading about your mayonnaise making….and all the reviews…..just wondered if you have since made mayo and if it worked ? I would love to try it…..don’t know if and when I will….I would love to taste some home made mayo before I made it tho :) just in case I don’t like it…..to me Kraft can’t be beat and to my daughter she thinks HELLMAN’S is the best…..to each his own……guess I may wait till you make the perfect mayo and then I just may try it…..love your recipes…..
I love the episode with the scrambled egg!!! So even in the worst case scenario, there’s still something edible coming right out of this ;)
Thank you all for the tips about using whole eggs instead of just the yolks. Will try this!
This is an old post, I wonder if you’ve accomplished Mayo yet? I think your recipe doesn’t have enough oil, I usually use two cups of oil to two eggs and two tablespoons vinegar or lemon juice. I’ve never had a bad batch, I just use the blender and I don’t drip, I pour slowly, a stream maybe the size of a pencil lead. It doesn’t really achieve an emulsion until more than half the oil is in, so maybe that’s the problem with your recipe. And I tried the immersion blender once and it didn’t work so well, it worked, but I was afraid of burning up the blender, since you’re only supposed to run it for a minute at a time. Then the mixture got so thick the stick blender couldn’t handle it, that’s why I just use my regular blender, it works great.
Oh Laura! I have found it!!! I have tried mayo before and it was just ok. Today I thought I would try again, and was a little discouraged by your post (“if it’s hard for Laura, how could I possibly?!”). I kept searching and found this:
http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html
IT IS AMAZING!!!! And seriously, if you have everything out it would really take 2 minutes, no stress, no perfect technique. I really just threw it all in there. In fact you could probably make it in the jar you store it in if you use a large mouth jar. And it’s delicious!!! I’m so relieved. I saw another one of your reviewers mentioned the hand blender technique as well. Have a lovely day, dear lady! :)
I didn’t read all the replies to this post, so I don’t know if someone else has already shared this recipe. A couple of years ago I was trying out different mayo recipes, and this one is by far the easiest and best tasting. It is SO, SO, SO easy, you can make this mayonnaise in about 30 seconds! None of this “drizzle the oil into the blender” stuff in this recipe! Here it is: http://kathleen.peterro.com/2012/02/easy-peasy-lemon-squeazy-mayo/
Thanks for the laughs, seriously this is just what I needed to read after my failed attempt at mayo. But I’m glad I can make tuna! you are hilarious.