Sure you can serve store-bought mayonnaise without any loss of face. But at Food Republic we believe that there are certain things that are worth making yourself (depending, of course, whether you love or hate mayonnaise). We aren’t suggesting that you get all Martha Stewart and begin your mayo making by gathering eggs from Araucana chickens you’ve raised yourself and finishing it by serving on your best hand-crocheted doily.
Homemade mayonnaise is one of those things where the investment of effort is fairly minimal and the payoff is huge in terms of being able to impress your friends with your culinary skills. 15 minutes, 4 ingredients, minimal equipment. Just do it. (And let us know how it goes, or if you tricked out your mayo, in comments.)
- 3 egg yolks
- 1 teaspoon white wine vinegar
- 1 teaspoon fresh lemon juice
- 2 1/2 cups neutrally flavored oil, (vegetable, canola)
You can make mayo easily in a food processor — do not use a blender which will heat the eggs too much and sort of cook them.
1. Blend the yolks of three eggs.
2. Mix the lemon juice and vinegar into the egg mixture. The acid is important for your mayo to emulsify.
3. With the food processor running, take the oil and begin slowly drizzling it into the egg mixture. It's important to add the oil slowly for a stable mayo that doesn't break.
4. Keep adding oil until what you have is the consistency of mayonnaise. What you have now is indeed mayo.
For extra bonus points, ditch the electronics and blend your mayo by hand: follow the same directions but use a bowl and whisk instead of the food processor.