Homemade Mayonnaise
ShareJulia Child’s quick and creamy homemade mayonnaise.Â
I get strange sweet satisfaction when I make certain things for the first time. It doesn’t even have to be something I enjoy eating. Ordinary items that you rely on finding in your grocery store. Mayo being one of them.
I’m typically not a fan of mayo. I’m a mustard or barbecue sauce girl. Ketchup is on the back burner while mayo only makes an appearance when absolutely necessary. Like with canned tuna or the rare recipes calling for it that I’m looking to make. Rare.
This recipe called for it and even suggested homemade. Even though I had a squeeze tube of mayo in the fridge (do people even buy jar mayo anymore?), I wanted to see what homemade was all about. It’s strangely easy. Almost too easy. Julia offered a cooked and uncooked version. At first I was truthfully leaning towards the cooked version but I eat raw cookie dough… by the spoonful, so I figured what the heck let’s just go for it.
As with a good portion of recipes I play with these days, I couldn’t just leave things the way they were. Call it a rebellious side or fighting the system? I don’t know where or who I got that from. I feel the need to tweak and make things more interesting or to suit our preferences more. A dash of cayenne and red pepper flakes made an appearance… and I hope Julia wouldn’t have minded one bit. It gave a little something more. While it wasn’t strong, there was a subtly to it. A nice slight flavor change to the normal.
And if you’ve never made mayo before. I can’t even begin to explain how easy it is. Just trust me. Try it. You may never want to go back. Creamy, quick and best of all… it’s not only customizable to your preferences but you know what is in it (unlike what is on store shelves).
Homemade Mayonnaise
Ingredients
- 1 large egg yolk
- 2 Tbsp from 1 beaten egg
- 1/2 Tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/8-1/4 tsp cayenne pepper
- 1/8-1/4 tsp red pepper flakes
- 1 C olive oil
Instructions
- In a food processor with a metal blade, add all ingredients except olive oil to the bowl. Beat on low for 10 seconds or until creamy.
- With the food processor on, slowly drizzle olive oil in. When the mixture begins to thicken, allow olive oil to flow in a steady stream into the bowl.
- Continue mixing until thick and creamy.
- Use immediately or store covered in the refrigerator for up to a week.
Notes
This looks super easy. Unlike you, I am a mayo person, like it on sandwiches, burgers, etc. No ketchup here. :)
I never thought about trying it with my food processor! The recipe I tried just call for doing it by hand…it didn’t really end very well! I will have to try this now.
I buy jars! And I always wonder if anyone buts the squeeze ones! lol Maybe a regional thing?
You are awesome. This looks great! I need to try making my own next time I need mayo! I’m like you…mayo is not one of my go to condiments! I’d rather have BBQ, Buffalo Sauce, mustard or ranch!
I buy squeeze :) But only because I don’t like it and my husband only uses it every once in a while. Squeeze is easier and takes up less space…I get the tiniest bottle I can find lol
I have always wanted to make mayo. Everyone says it blows Hellmens out of the water. I do buy the jar…. the biggest one I can find because Hubby will eat mayo with a spoon if I let him. That thought makes me want to barf…How he doesn’t weigh 300lbs is beyond me.
I love mayo but have never made it before only because I need a food processor I know I can make it in the blender but I’m weird. Looks so good and simple!
I have always wanted to make my own mayo before. I guess I have no excuse not to now :) it looks really great and I can’t wait to try!
I never thought of making my own mayo, but after seeing this post and the one about your lobster rolls, I just might have to give this a try. Unfortunately, lobster is an east coast thing but we have dungeness crab in the PacNW, but this mayo would probably be good in crab cakes.
I’m sure it’d work great with crab cakes too! :)
I’m not a big fan of mayo either but my husband certainly is. he’d be delighted if I made him a batch of this :)
Ok, I can stop holding my breath…I quickly read thru the article before the recipe and was so pleased to hear you say you also eat raw cookie dough, lol…I am so scared every time I do that, keeping fingers crossed that I don’t get sick but at least I know someone else does it by the spoonful!
Haha! If you ever have any fear, there are ‘safe’ eggs, but I haven’t bothered to buy them for the purpose of homemade mayo or cookie dough yet. Enjoy! :)