DIY: Homemade Mayonnaise
I have such an affinity for DIY recipes – there’s something so satisfying about being able to create something at home that you previously would have only ever thought about purchasing at a grocery store. While I’ve churned out things like peppermint patties, Cheez-Its, Klondikes, Nutella, and even fish sticks, the one area I haven’t delved into very much is condiments. You know this Pittsburgh girl has no interest in an alternative to Heinz ketchup, but I have been wanting to try my hand at mayonnaise, both because I always thought it would be satisfying to make my own, and also because of all the different variations that I could make on a small scale.
It took me a few tries, but I finally mastered homemade mayonnaise and it was just as amazing as I had hoped it would be!
This was one of those recipes that necessitated three tries before I struck gold. I attempted multiple recipes, used a food processor, a blender, and in the end the winning combination was a slightly adapted recipe from Alton Brown, a bowl, a whisk and some elbow grease. After all of my previous attempts ended in oily eggs, doing it by hand yielded a perfectly emulsified mayonnaise. It took some patience, but it was 100% worth it. I love opening the refrigerator and staring at the jar, still amazed that I was able to do it!
I’m thrilled to add another store-bought item to my list of DIY recipes that I have conquered!
Making your own mayonnaise is simple and delicious!
- 1 egg yolk
- 1 teaspoon yellow mustard
- ½ teaspoon fine sea salt
- 2 pinches granulated sugar (optional)
- 1 tablespoon white wine vinegar (can sub apple cider or rice wine vinegar)
- 2 teaspoons lemon juice
- 1 cup light olive oil
- In a large glass bowl, whisk together the egg yolk, mustard, sea salt and sugar (if using).
- In a small bowl, stir together the vinegar and lemon juice. Whisk half of the vinegar mixture into the egg mixture until thoroughly combined.
- Start whisking briskly, then begin adding the oil a few drops at a time, until the liquid begins to thicken and lighten a bit. Once you reach that point, continue whisking while you add the oil in a very slow, steady stream. Once half of the oil has been incorporated, whisk in the remaining vinegar mixture. Continue whisking until all of the oil is incorporated.
- Allow the mixture to sit at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.
Note: If you have an aversion to raw eggs or are pregnant, substitute pasteurized eggs. You can usually find these in regular grocery stores; Davidson’s is a popular pasteurized brand.