Don’t you just hate it when you need mayo – and open the pantry or refrigerator only to find there isn’t any? Happened to me, and what I decided to do was make a batch of my own, because it was just too much to run to the store for only one thing. And what I learned was not only that it’s really easy to make, but it tastes so much better!
Mayo is basically just oil and egg. With some spices and lemon juice – all things I have on hand. I like to use a combination of different oils – always some olive oil for the healthy fats, but I find the mayo to heavy and overwhelming if made with all olive oil.
I found a recipe in my Joy of Cooking Cookbook, and modified it slightly. It’s made in the blender, and one batch (1.5 cups) will fit into a pint canning jar. Alana Chernila has a similar recipe for Spicy Mayonnaise in her book The Homemade Kitchen using a bowl rather than a blender, and adding Siracha.
Here’s how:
In the blender add:
- one large egg
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp smoked chile powder ( I use Ancho chile powder or Santa Fe Chile powder a lot) – smoked paprika also works well
- 1 tsp of sugar or a smidgen of pure stevia
- 1/4 c of vegetable/canola/oil of your choice
Cover and blend well on high, then turn the blender to low and slowly add through the hole in the lid:
- 1/2 c of olive oil
- blend slightly then add 3 tbsp of fresh lemon juice (bottled lemon juice or white vinegar will work in a pinch)
Once thoroughly blended add in:
- another 1/2 cup of oil
Blend well until thick. You will probably have to stop and scrape down the sides.
I’ve also made it in a food processor, which makes it a bit easier to scrape the final product out.
a batch of Homemade Mayonnaise
Start with the basic mayo recipe, and find a version that is perfect for your family – please tell me what you made!