My Do-it-yourself Mayo Experiment

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When you’re questioning the best way to make home made mayo, I discovered the right recipe and it was ridiculously EASY! It turned out SO good!

Earlier this 12 months, I added “Make Do-it-yourself Mayo” to my 12 Issues to Try in 2025 record. It felt a form of random on the time, nevertheless it’s a type of abilities I’ve wished to attempt for a very long time. It appeared prefer it couldn’t be too exhausting to do and it was one thing exterior my common kitchen abilities.

And guess what? I attempted it, and it labored!

As soon as I made a decision to attempt making mayo from scratch, I did what most of us do — I searched on-line for a recipe that felt doable. That’s once I stumbled throughout this text and recipe from Impressed Style. It promised creamy, fresh-tasting mayo in just some minutes utilizing substances I already had readily available.

I figured I had nothing to lose, so I pulled out my meals processor.

Emulsification is Key

This home made mayo recipe I discovered has just some substances:

1 giant egg
1 tablespoon Dijon mustard
1 tablespoon crimson wine vinegar or white wine vinegar
1/4 teaspoon nice sea salt, or extra to style
1 cup (240ml) safflower oil or vegetable oil
1 teaspoon contemporary lemon juice, non-obligatory

You’ll additionally want a meals processor or one thing just like combine every part up however you’ll be able to put together a batch of home made mayo fairly shortly. (Many individuals extremely suggest utilizing an immersion blender for home made mayo however my little meals processor labored simply nice!)

One of many huge issues this recipe emphasised was one thing referred to as emulsification. When you’re like me and hadn’t heard of that earlier than, right here’s the quick model: It’s the method of mixing two issues that don’t usually combine, like oil and vinegar or oil and egg, right into a clean, thick, uniform sauce. On this case, it’s what turns your runny substances into fluffy, creamy mayo.

The primary couple of minutes of constructing it, I truthfully thought I had tousled. I slowly drizzled within the oil similar to the recipe stated, nevertheless it didn’t seem to be something was occurring. However then, little by little, the feel modified. It began to whip and thicken… and all of a sudden I had precise mayonnaise!

(Word: It will be simpler to have a meals processor that has a spout on the high you can drizzle the oil by means of whereas nonetheless mixing. However I simply used what I had — my meals processor doesn’t have a spout — and it meant I needed to maintain taking the lid off, including a tiny little bit of oil, placing the lid again on, and so forth and so forth. It labored, nevertheless it positively wasn’t very environment friendly!)

Farm Contemporary and Flavorful

One factor I did otherwise from the unique recipe was use a farm-fresh egg and a dollop of mustard, which gave it a beautiful yellow hue and a wealthy, tangy taste. It was positively extra vibrant than the mayo you purchase on the retailer, and I feel that made it much more enjoyable… er, perhaps some individuals would say bizarre. (My husband was like, “What’s THAT within the fridge?” However then he was very impressed once I advised him I’d made home made mayo!)

Some individuals would possibly favor the impartial colour and taste of store-bought manufacturers, however I beloved how actual and contemporary this tasted. And I beloved figuring out precisely what went into it — no preservatives or components.

Relying upon what sort of oil and vinegar and mustard you utilize, you’ll be able to actually change up the flavors of the mayo and discover a combo that you simply love!

Is It Actually Cheaper to Make Your Personal?

Now, I wouldn’t essentially name home made mayo a money-saving should. A jar of store-bought mayonnaise is often inexpensive (Kroger simply had them on a loopy sale of $0.99 per smaller container!), and it lasts fairly some time. That stated, if you have already got the substances otherwise you’re somebody who likes to keep away from sure oils, preservatives, or allergens, this might be a improbable different.

And past the sensible facet of issues, I’ll simply say this: there’s one thing actually satisfying about making one thing from scratch. I felt so proud when all of it got here collectively (and sure, I may need completed a bit joyful dance within the kitchen).

What I Wish to Attempt Subsequent

Now that I’ve dipped my toe into the world of emulsification, I’m curious what else I could make! Salad dressings? Aioli? Hollandaise sauce? I’d like to attempt just a few extra recipes that construct on this identical approach.

Have you ever ever tried a home made mayo recipe? Or tried some other recipes that use emulsification? I’d love to listen to your favorites within the feedback. When you’ve ever completed one thing new that made you’re feeling extra assured and inventive within the kitchen, I’d love to listen to about that, too!