Homemade Mayonnaise

Homemade Mayonnaise

I don’t even have store-bought mayonnaise at home anymore. Homemade mayonnaise is leaps and bounds better, and as long as you have an immersion blender (you should,) this recipe is too easy not to be on your regular schedule, and you can make small amounts so there’s no giant jar of mayonnaise hanging out in your refrigerator for months.

I like to always make this with fresh garlic, as whenever I use it for other recipes the garlic is welcome. If you’re not as big a fan of garlic as I am, leave it out. But don’t change anything else about the recipe, ratios are important here.

I originally got this recipe from Serious Eats, which is one of my favorite online sources for good, well-tested recipes. As they explain over there, IT’S VERY IMPORTANT TO USE A VESSEL THAT’S JUST A BIT LARGER THAN THE HEAD OF THE IMMERSION BLENDER. That’s how you get the proper vortex to make the mayonnaise emulsify.

Homemade Mayonnaise
Preparation Time: 5 minutes
Cooking Time: 0 minutes
Serves: 20 people

Ingredients:

1 cup vegetable oil (don’t use olive oil, the high sheer of the blender makes it taste bad. Trust me.)

1 large egg

1 teaspoon dijon mustard

1 tablespoon acid (lemon juice, vinegar, etc. I like vinegar)

1 clove garlic, whole

1 teaspoon kosher salt

Basic American Pantry

Instructions:

I like to make this right in a glass 2-cup liquid measuring cup. Make sure that whatever vessel you are using here is only a bit larger than the head of the immersion blender.

Measure out the oil in a glass or plastic 2-cup liquid measuring cup, then add all other ingredients. They will sink to the bottom.

Place the immersion blender all the way to the bottom of the cup, then turn on. Leave it in contact with the bottom for a good 10-15 seconds, you’ll see the oil being pulled down into the other ingredients. Then slowly start moving the head of the blender up, pulling more oil downwards as you go. After you break the surface of the mixture with the head of the blender, quickly push it back down to the bottom 2-3 more times with the blender still on. You should now have a very firm, emulsified mayonnaise.

Store in an airtight container in the refrigerator. Or sit there eating your mayonnaise with a spoon while telling yourself that it’s keto so this is OK. I don’t judge.

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