I've been buying the stuff in jars for years, not knowing that all along I've always had all the ingredients to make it at home. It took maybe 15 minutes (the manual way) and this tastes WAY better than the jarred stuff. Creamy, a touch of tang and salt. Plus I know where the ingredients came from, so it's "healthier" mayo, lol. That being said, fresh ingredients means that unlike the store bought kind, this will only last about a week in the fridge. So given that burger season is officially underway, use it up on those or sandwiches or salads and enjoy!
Homemade Mayonnaise
adapted from Alton Brown
1 egg yolk, room temp
1/2 tsp mustard powder
1/4 tsp salt
2 pinches sugar
2 tsp fresh lemon juice
1 tsp cider vinegar
1 C extra light olive oil (or other mild oil)
In a glass bowl, whisk together the yolk, mustard, salt, and sugar until combined. Whisk in the lemon juice and vinegar 1 tsp at a time, beating well after each addition until well combined.
(This is where the patience kicks in, so brace yourself, and your arm.)
Add the oil very little at a time (about 1/4-1/2 tsp), whisking vigorously with each addition, until it thickens and lightens in color. (This is you emulsifying, yay.) When it gets to that point, you can start adding the oil in a little more at a time (like a tablespoon or two), whisking until it all gets incorporated and thickens. If it gets too thick, add a little bit of water to think it out to the consistency you like.
Use immediately or refrigerate up to a week.
Be advised that this does use raw egg, so please use the freshest you can find. If you're not comfortable eating raw egg cuz of the risk of salmonella, I don't recommend making this recipe.
Homemade Mayonnaise
adapted from Alton Brown
1 egg yolk, room temp
1/2 tsp mustard powder
1/4 tsp salt
2 pinches sugar
2 tsp fresh lemon juice
1 tsp cider vinegar
1 C extra light olive oil (or other mild oil)
In a glass bowl, whisk together the yolk, mustard, salt, and sugar until combined. Whisk in the lemon juice and vinegar 1 tsp at a time, beating well after each addition until well combined.
(This is where the patience kicks in, so brace yourself, and your arm.)
Add the oil very little at a time (about 1/4-1/2 tsp), whisking vigorously with each addition, until it thickens and lightens in color. (This is you emulsifying, yay.) When it gets to that point, you can start adding the oil in a little more at a time (like a tablespoon or two), whisking until it all gets incorporated and thickens. If it gets too thick, add a little bit of water to think it out to the consistency you like.
Use immediately or refrigerate up to a week.
Be advised that this does use raw egg, so please use the freshest you can find. If you're not comfortable eating raw egg cuz of the risk of salmonella, I don't recommend making this recipe.
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