Homemade Mayo

Here are two really good recipes for homemade mayonnaise. It’s really pretty simple to make and tastes great. Even if you don’t want to abandon your favorite commercial brand, learning how to make your own mayo is a great technique to master. Just in case one day you reach in the refrigerator for mayonnaise and come up empty, you’ll have a backup plan!

Recipe #1 – Homemade mayo recipe from Alton Brown – Good Eats – Mayo Clinic Episode

Yield: Approximately 1 cup

INGREDIENTS

1 egg yolk*

½ teaspoon dry mustard

½ teaspoon fine salt

2 pinches sugar

2 teaspoons freshly squeezed lemon juice

1 cup oil, canola, safflower or corn

PREPARATION

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl, then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit. Once you reach this stage, you can relax your arm a little (not too much though) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1-2 hours and then refrigerate for up to 1 week.

Recipe #2 – Homemade mayo recipe from Molly Wizenberg – Bon Appetit – April 2008 edition

Yield: ¾ cup

INGREDIENTS

1 large egg yolk**

½ teaspoon fresh lemon juice

1 teaspoon white wine vinegar

¼ teaspoon Dijon mustard

½ teaspoon salt

¾ cup canola oil

PREPARATION

Combine egg yolk, lemon juice, vinegar, mustard, and ½ teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼ teaspoon measure and whisking constantly, add ¼ cup oil to yolk mixture, a few drops at a time. Gradually add remaining ½ cup oil in very slow stream, whisking constantly, until mayonnaise is thick, about 8 minutes. Cover and chill.

**RAW EGG WARNING

Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella or other food-borne illness, you can use pasteurized egg yolk instead.

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