Homemade Mayo

When I first started blogging, I took Julia Child’s advice seriously and was as fearless as I could be (my first blog’s name was The Fearless Chef).  I really didn’t know too much about cooking and there were honestly so many nights that we threw out my latest creation and hit the drive through.  I was so terrified of cooking meat or casseroles and now it just makes me laugh to think about how I would call a friend and ask her to tell me I could lift that roast out of the package, season it and put it in the roaster.

I’ve been working my way to a simple self sufficiency in the last few years and I decided this was the year to tackle condiments.  Have you ever read Animal, Vegetable, Miracle?  If you haven’t, do it.  It was the first book I bought for my Nook even though I’ve read it several times.  I love it.  Barbara’s life is my dream… except for the chicken processing.  I’m a pansy.  What I am not a pansy about is homemade mayo.  Granted, this is my third try, but I tried it again because a friend of mine encouraged me to.  Sometimes you need friends, right?

I’ve made mustard (which we’ll talk about soon), Remoulade, salad dressings and plan to tackle ketchup very soon.  Mayo had been on the list for a while, but it took me running out to actually do it.  And I’m so glad I did.  It will last for 2 weeks in the fridge, so I will only make half a recipe from now on since we have a small family.  Unless I get brave and try to ferment whey to make it last.  Which very well may happen in the next few weeks.  Until then, I’ll be enjoy this batch on my sandwiches thankyouverymuch!

Simple Homemade Mayonaise

  • 1 1/2 cups oil (You want to use as neutral an oil as possible.  I had a light olive oil and mixed it with about 1/4 cup of canola.)
  • 2 eggs
  • 1 Tbsp. Lemon juice
  • 1 tsp. white vinegar
  • 1/2 tsp. sea salt
Place the eggs in a deep container, like the measuring cup an immersion blender comes with, or a wide necked Ball Jar.  Then, add all the other ingredients.  Using an immersion blender, insert it all the way to the bottom of the container and start blending.  As the eggs and oil begin to emulsify, the bottom will thicken, so just raise the blender above the thickened part and continue to blend.  It took less than a minute for my mayo to emulsify completely and thicken to the same consistency as I’ve gotten used over the years of buying mayo at the grocery.  Store in the refrigerator for up to 2 weeks in a lidded jar.
That’s it.  No streaming in oil, no fussing about the order of the ingredients.  Just simple mayo that tastes amazing.  Zingy and creamy and perfect.

2 Replies to “Homemade Mayo”

  1. I’ll have to try your mayo. I’ve been leery of that!

    But I -have- made ketchup. http://whatsgabycooking.com/homemade-ketchup/
    That was the recipe I used, and oh my gods is it DELICIOUS. I cooked it down far longer than she said (I went about 3 hrs) because I don’t have a blender. So my was a little thicker and chunkier, but so much flavor! I was making french fries nightly and finding new ways to use ketchup! I would put a spoonful of ketchup a lot of places where I’d normally use a dash of tomato paste. Seriously, try it. It might change your life.

    1. Sweet! The tomatoes are starting to slowly ripen in my garden and ketchup is on my list for the year. My grocery just closed out the organic ketchup they carry, so soon when it’s gone, it’s gone. Good enough reason to start my own, right!

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