My friend Anita is back! She always makes her own mayo for her family and she's here to share the process with you today! My couple of attempts have been unsuccessful, so I'll just let her do the teaching!
I’m a little skeptical of the local mayonnaise, so when I discovered that I could make it at home instead of having to buy either a pricey/hard-to-find imported brand or a local brand I didn’t trust, I was thrilled. The funny thing is, my husband is actually not really a mayonnaise fan at all; however he will eat this mayonnaise, and spread it on corn on the cob of all things - try it before you diss it! “Yellow mayonnaise,” as they called it in his family growing up. This recipe has been in my husband’s family for more generations than he can remember, and his mom remembers watching her grandmother whisking it together by hand. My mother-in-law used to make it with a hand mixer until she discovered that the process was even faster with a food processor. The process to make mayonnaise only takes about 15-20 minutes from start to finish. I use it as you would regular mayonnaise, in salads (i.e. egg, potato, tuna), and in homemade dressings such as ranch and Caesar. The trick is you have to be patient and you can’t pour the oil in too fast or it’ll stay in liquid form and won’t emulsify properly. But given time you’ll see that it’ll eventually come together. I’ve also given instructions on how to pasteurize* your egg so you won’t have to worry about getting bird flu or whatnot and overall feel at ease that you’re not poisoning your family or guests. I hope you’ll give this recipe a try and let us know if you’re able to make it successfully!
Homemade Mayo
1 fresh egg (pasteurized)*
2 teaspoons sugar
1 teaspoon salt
2 teaspoons prepared mustard
2 cups oil
To pasteurize the egg*: Place the egg in a small saucepan and submerge it with water. Place a candy or meat thermometer in your water and heat it until the water reaches a temperature of about 145 degrees Fahrenheit. Cover the pan, remove from heat, and leave the egg in the water for 3 min before removing and drying off with a dish towel.
Crack the egg into the food processor with the salt, sugar, and mustard.
Start your food processor and get it going. Slowly pour in 2 cups oil in a very slow, small, steady stream, as thin as you can, pretty much like a trickle. It should gradually begin to emulsify and turn into a mayonnaise-like consistency after a few minutes. After all the oil is all poured in, let it process for a few seconds more until it reaches your desired consistency.
Use immediately and/or transfer to a jar and store in the fridge like you would regular mayonnaise (I usually keep it towards the back of my fridge just to be safe) and it will keep for at least a few weeks. Makes about 2 cups.
*Disclaimer! This is an at-home pasteurizing hack. Market to Meal does not stand by this being perfect and takes no responsibility for possible food borne illness eggs could cause. Use raw eggs at your own risk!
A few notes:
- We prefer yellow mustard but I’ve also used Ikea mustard and it turned out fine; the taste was just a little different.
- You can also use whatever oil you prefer as well; my mother-in-law uses vegetable oil but I prefer to use canola oil. I’ve actually used olive oil in a couple batches (and felt healthier eating it! ha!) but I have to warn you if you do that the flavor will be quite different from your typical mayonnaise.
- For another healthier option you can use two egg whites in place of a whole egg.
- My food processor has two settings and I make it on low. I've also made it successfully in a Kitchenaid-type stand mixer - be sure to make it on a relatively high setting.
- If your mixture fails to emulsify, don't fret and don't throw it out! Just start over and try again and pour in the un-emulsified mixture in place of your "oil".
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