Friday, January 16, 2009


We are not big mayonnaise eaters, but we do like to make our own because it's relatively simple, quite cheap, and you have more control over the flavor. But since we don't eat a lot of it, we don't make it all that often, and are far from masters of mayo.

I made a batch last week that looked pretty enough--nice solid emulsion, nice yellow color. However, due to a ridiculously stupid choice to use unrefined corn oil, the mayonnaise tasted like crap.

Tristan showed me how it's done the following day--pictured is his mayonnaise made from canola oil. it's delicious! We made egg salad sandwiches with a combination of homegrown and dumpstered eggs, homemade mayo, and homemade bread. Yummy.

Mayonnaise Recipe:

1 cup oil of your choice (not too strong flavored)
1 egg yolk
2 tsp. lemon juice
1 Tbl. vinegar
2 pinches sugar
1/2 tsp. ground mustard seed
1/2 tsp. salt

The key to mayo is in the prep. You have to get a good emulsion going by beating the egg yolk and dry ingredients. Then mix the acids (vinegar and lemon juice) in a separate container and add half of it to the egg yolk. Thoroughly whisk this together. Then you can start to add the oil, VERY slowly (a few drops at a time). You must keep whisking without stopping at this stage (or use a stand mixer). Slowly speed up your pouring til you have a thin stream, and continue at this pace til half the oil is in. At this point, it's safe to add the rest of the acid, then continue pouring the oil in until everything is incorporated. Let the mixture sit at room temperature for 1-2 hours. The acid in the mayo makes this safe, and improves the flavor. Then refrigerate and use within a week.


Jay Dedman said...

we've tried making Mayo a couple times with different results.

Why can;t you make a big batch and save it in the refridgerator like store Mayo?

jpatti said...

The easiest way to make mayo is in a pint-sized mason jar with lid using an immersion blender.

My recipe:

Put 1 whole egg and one egg yolk in pint jar and let sit until at room temperature.

Add 1 TB lemon juice, 1 tsp dry mustard and 1/2 tsp sea salt to jar.

Melt 1/3 cup coconut oil in Pyrex measuring cup, add 1/3 cup olive oil and 1/3 cup sesame oil.

Put immersion blender in bottom of jar and let run for 10 seconds, add oil drop-wise until 1/4 cup has been emulsified; add rest of oil in thin stream; refrigerate.