Homemade Mayo

Cooked up on August 13, 2012

Filed under: dips and spreads, lunch, pantry, sandwich, spreads, under 1 hour, vegetarian

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Have I mentioned how much I adore mayonnaise?

Here’s a good way to illustrate. P-Dub- the Pioneer Woman – she LOVES butter.

The Pioneer Woman : Butter :: Rebekah : Mayo

I actually used to not love it. I think it’s because I was eating Miracle Whip or something. Not real mayo. At some point, I started eating real mayo. And now, I can never get enough. NEVER.

Which is why I was beyond excited when I came home from my long work day Saturday to find that Dave had made some. Homemade mayo is a totally different story from even the best store-bought kind. It’s lively and lemony and given the choice between a spoon of frosting or a spoon of homemade mayo, I would only choose the frosting if it was chocolate sour cream. (Life is complicated, OK? Also, I see a pattern emerging: dairy.)

You probably already have most of the stuff for it. And as for equipment – as long as you have a whisk and a bowl, you are good. Julia Child recommended using a copper bowl but … I don’t have one :)

Here’s what you need (Dave made two batches):

  • 1 egg yolk
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dry mustard
  • 2 pinches sugar
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup corn or vegetable oil

This recipe is from Alton Brown.

Separate the egg and add the yolk, sugar, salt and mustard in a bowl.

Then, combine the lemon juice and vinegar into a separate vessel, and whisk half of it into the egg yolk mixture.

Ok, this is where it gets a little crazy. Your mixture will look kind of like this:

And you are about to add a crap ton of oil:

…because that’s what mayonnaise is – oil and eggs, basically. They won’t dissolve into each other but they will make an emulsion – which basically means that you have beaten the crap out of them so they are in tiny, tiny blended pieces. Not truly dissolved, but functioning like they are. Get your whisk ready, and whisk furiously while you add a few drops of oil at a time, until the mixture thickens and lightens.

At this point, you can do more of a steady stream with the oil – keep whisking, but you don’t have to be as furious, until it looks like this:

Add the other half of the lemon juice mixture at the end, and keep whisking until – well, until it looks like mayo:

Then, taste and see what you have been missing :)

Thanks to my amazing husband for taking the photos for this post and for making me such a great dinner after a particularly long day at work.


  1. This is actually something new I learned about you today. I did not know about your obsession with mayo – chocolate sour cream frosting of course, but not the mayo.

    And bonus points to Dave for the post-assist!

    Comment by Mary K — August 14, 2012 @ 5:19 pm

  2. […] Photo credit: PDX Food Love […]

    Pingback by Condiments to Eat With A SpoonHillary Reeves — January 25, 2013 @ 11:47 am

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