Foodie Friday: Homemade Mayonnaise Recipe
I have always hated mayonnaise. Still do. But I love it in things. Deviled eggs, tuna salad, sauces. So even though I find it disgusting just spread on a sandwich, it is an essential fridge item anyway, and making my own makes all the things I use it in so, so much better.
Now, fair warning, this recipe contains raw egg. This means salmonella risk, etc., so I just want to be up front about that – your mayo, your choice.
Makes about 2 cups.
- 1 1/3 cup vegetable oil
- 2 room temperature egg yolks (room temp is key – otherwise the mayo won’t properly combine)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons yellow mustard (a fun thing to do is use different kinds of mustard in different batches so you can decide if you prefer Dijon to stadium style, or vice versa!)
- Measure oil and set it aside.
- In a mixer or with a fork or hand-held mixer combine yolks, salt, pepper and mustard.
- Slowly (I mean slowly, about 1 tablespoon at a time) add oil, making sure each tablespoon is incorporated before adding the next. Mixer on medium speed works well.
- I use mine within the week for food safety reasons.
Very simple, and makes everything you put it in richer and more delicious. I made tuna salad yesterday with this very mayo and it took it from ‘whatever, fine, tuna salad’ to ‘how is this so good?’
And credit where credit is due I got this recipe many moons ago from a cafe called Delice in Glenwood, CO, near where I grew up. They haven’t been open for 12 years but I really miss that place. Legendary pastries, sandwiches and chocolates.
Look at how gorgeously yellow that stuff is. Enjoy!