Tuesday, April 26, 2011

Homemade Mayo

This past Christmas I received a cookbook from my good friend Lauren about seasonal cooking.  As I was perusing it I noticed a recipe for homemade mayo which excited me because normally people think you couldn't possibly make mayo at home and here was the recipe at my fingertips!  So when deviled eggs were requested for Easter to snack on while we were cooking I decided that this was the perfect time to try out the recipe. 

The mayo was delicious, tangy, and a beautiful light yellow.  Ours was a little more lemony than I think it should be but I added extra lemon since it was my first time and I wanted to ensure that the yolks were "cooked."  I am normally not a big mayo person but this spread is something I would want to use all the time.  Besides the deviled eggs I have slathered it on paninis which made our sandwiches definitely more decadent.  The mayo is almost all gone which is good because homemade mayo should only be kept for about 4 days.

Homemade Mayo
2 egg yolks room temp
1 TBS lemon juice
1/2 cup grape seed oil
1/4 tsp white wine vinegar
salt and pepper to taste

First beat together the yolks and lemon juice until it thickens.  Then start adding in the oil about 1/2 tsp at a time while beating vigorously.  Once about half of the oil is added and the mixture is thickening nicely you may very thinly stream the rest of the oil in while beating.  When the mayo is the proper consistency mix in the white wine vinegar then salt and pepper to taste.

When the mayo is made you also could add in other items for different flavors such as Dijon mustard or different herbs.

The recipe I followed was adamant that in the beginning you should only add oil a drop at a time, I found this tedious but it worked.  However this week a French chef on Martha Stewart just streamed it all in at once and it seemed to work just fine.  He also used a blender while I used an electric mixer.  Which version is the proper way I don't know?  Next time I am going to try just very thinly streaming it in while beating to see if it really matters.  I do know you don't want to pour it in all at once.


  1. I think the blender is easier, but not better. They both do the job. This is my first visit to your blog and I've spent some time browsing through your earlier entries. I'm so glad I did that. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary

  2. I had no idea you could actually make mayo. Kinda scary the fake stuff lasts forever in the fridge when the real stuff only lasts a few days! I love me some deviled eggs!

  3. I recently starting making our mayo too. It isn't exactly like what you buy in the store...but I am just fine with that. I make mine in my standmixer. Very easy to do!