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!
Three years ago: Salted Espresso Oatmeal Chocolate Chip Cookies
Four years ago: White Bean and Garlic Scape Dip
Making your own mayonnaise is simple and delicious!
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. Nutritional values are based on the whole recipe
Saturated fat: 4g
Vitamin A: 260%
Vitamin C: 3.9%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!