As I've gotten into making more of my own condiments and dressings, mayonnaise has always been one I've been afraid to tackle. I'd heard about myriad ways it would go wrong, and honestly, it's not really a condiment we use a whole lot. Well, I decided it's time to conquer my fears of making homemade mayo (or maybe reinforce them)! Either way, I was determined to at least give it a try.
Reporting back, I have to say, it's actually not difficult, just time consuming. However, you earn much more freedom and control over the flavor. And even if I say so myself, this homemade mayo is far tastier than any store bought kind I've ever had. It took me about 30 minutes to make, but I was also very paranoid and went really slowly. Since it does take a while, I likely won't be making it too frequently, but it's one of those things that might be worth making a big batch at once. I'm already thinking of all the mayo varieties I can make now - chipotle coming in near the top! Not to mention - creamy dressings - Ranch, Thousand Island, etc. You could also use it straight in dishes like potato salad. The possibilities are endless!
Note: Care should be used when using raw egg as there is a small risk of salmonella. To avoid the risk of salmonella infection, you can use pasteurized eggs instead. I used a raw egg with no issues.
Yield: 1.5 cups
|1||egg||at ambient temperature|
|1 tablespoon||lemon juice|
|1. Beat eggs until thick and sticky.|
|2. Add in all materials except oil, and beat until homogeneous and foamy.|
|3. Slowly beat in oil. Start dropwise, and then as the oil is emulsified, you can add the oil at a faster rate.|