I don’t usually click on videos, either, so I won’t have hurt feelings if you don’t watch this! However, if you want to see liquid oil emulsify into a semi-solid mayonnaise, it’s pretty fun to watch.
If you can’t see the video, click How to Make Homemade Mayo to view on You Tube.
The point of doing a vlog (video log) is so I don’t have to write much. I’ll try not to! But if you don’t watch the video, I don’t want you to miss out. Here’s the mayo recipe and some tips I forgot to mention in the video. I use the mayo in my ranch dressing, among other things. It’s a possible goal for this week’s Monday Mission, make something from scratch.
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Homemade Mayonnaise
Ingredients
- 2–3 egg yolks
- 1/2 tsp. yellow mustard OR mustard powder
- splash white wine vinegar (optional)
- 1/2–1 Tbs. apple cider vinegar or lemon juice
- 1 tsp. sugar (or any sweetener, optional)
- 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- dash garlic powder and paprika, optional
- 1 c. EVOO or blend of EVOO and sesame oil or EVOO and virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
Instructions
- Method: Blend everything but the oil with your immersion blender in the tall cylinder that came with it. Add the oil, pouring slowly while blending constantly.
Notes
Lacto-ferment it for extra health benefits and longer lasting mayo. Add 1/2-1 Tbs. whey after your mayo is totally finished and let it sit on the counter for 7 hours. Note: You can lacto-ferment at any time, so if you finish your mayo and would be sleeping at the end of 7 hours, just put it in the fridge. The following day, get it out again and add the whey, then leave on the counter for 8ish hours. The additional one is to get it up to room temp first…
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Tips for success:
- Bring the eggs to room temperature, at least 2 hours on the counter.
- Most recipes say 2-4 egg yolks. I always start with two because I’m cheap! If the mayo doesn’t firm up, just pour out the mixture, put another egg yolk in your container and pour everything else back in, slowly, as if it’s the oil in the original recipe. Once I had to do this fix twice, but it worked eventually!
Other tools you can use if you don’t have an immersion blender:
- mini food processor – just pour in a little oil, put the lid on, whiz, repeat.
- full-sized food processor or blender – pour the oil through the opening in the top.
- I guess you can whisk it by hand, but I’d be sure to fail that way!
What to do with the egg whites?
- clarify your broth, recipe in NT
- make coconut macaroons, found in Smart Sweets, my desserts book
- toss them in scrambled eggs
- give them to someone who is still afraid of whole eggs
- what else?
Success note: My mom actually tried a side-by-side taste test with mayo on bread, Hellman’s vs. this recipe. She had low expectations. She was quite shocked to admit that she could hardly taste the difference, lacto-fermentation and all! Once in the sandwich, it’s all the same…except for super nutrition vs. questionable yuck, of course. 😉
Sarah posted on lacto-fermented mayo (no longer available) this week, too! She has done much more experimenting and reading than I have. It’s worth a look, for sure.
Disclaimer: You should not eat raw eggs. I would never tell you to eat raw eggs. I’m sure it’s not safe. You definitely shouldn’t do this, especially not because I told you so! *sigh*
Can you please clarify for me how to handle the egg yokes so that they are not raw for a total novice like me who literally does not yet know how to use a blender? I have to make this for a school project and I want to learn how to make it right. Thank you.
Hi Sheila, this recipe does use raw eggs. You can see in the video how Katie uses the raw eggs if you need more instruction. Hope you enjoy the mayo, sounds like a fun school project!
Thank you! I just watched the video and that helped. Also I heard Katie confirm what I thought my professor told us that if raw animal products are consumed she would recommend organic (and even pasture raised not free-range becasue I guess that means they can have as little as two feet and claim free- range but that sure does not sound very free) animal products.
Sheila, glad the video helped! Yes, there are a lot of misconceptions on packaging meant to trick consumers into purchasing. It is always good to stay curious and ask questions in order to make informed purchases. Good luck on the project!
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Lacto-Ferment Question – When I put the Whey in the mayo, do I leave it sitting on top or should it be stirred into the mayo while it’s fermenting?
Thanks!
Stirred in!
Great blog, you did very well, thank you for sharing, keep up the great work! May God bless you!
I just made this tonight! It did thicken up no prob, though I started with 3 eggs just to avoid any problems! In fact it was a bit too thick, so next time I’ll do 2 🙂 Question though: It kind of tasted like I was eating straight olive oil on my BLT, which I know you mentioned somewhere (blog or vlog?) could be the case if you use all EVOO, which I did. So my question is, what should I try next time?? Can I do all virgin olive oil? Or should I try half and half like you suggest in the recipe?? OR sesame oil? I have zero experience or knowledge regarding sesame oil…Thanks!
Mindy,
Really, any refined oil will do – you don’t want anything refined with chemicals, but if you have a good brand of virgin olive oil, or refined sesame, or even refined coconut, although that will get REALLY thick in the fridge. A lot of people do 1/3 sesame, coconut and EVOO and like it. Hope that helps! 🙂 Katie
I looked through “most” most of the comments, but not all. I apologize if this tip was mentioned earlier. I have always separated my eggs that way, but I found out about a video that shows an easy way that is so easy, children can do it. If you ever have a small water bottle on hand that you have cleaned out, just put the whole egg into a bowl, without breaking the yolk. Place the empty water bottle above the yolk, squeeze, touch the yolk, and release. It sucks the yolk right up. No problem. Then squeeze the bottle again to put it into your desired vessel. It works like a charm. You do not get any residual white and the yolk does not break. I will link to a YouTube video that demonstrates this. It is in a foreign language, but it demonstrates it so well, you do not need to translate.
http://youtu.be/Uz2Vnp5ZW4c. Since this is the original video, I do want to give credit where credit is due.
Here is an English version: http://youtu.be/o50TPjIDCQ0
Also, I learned how to do this in high school 25+ years ago, but have not done it for myself. My daughters (6 & 9) want to learn, so I am going to show them your video. They will enjoy it.
I had trouble with the sound quality. At least on my laptop, I wasn’t able to understand much at all because it was so fuzzy – but I appreciated being able to see your process anyway!
Hi Katie,
I just made your mayo recipe *with melted butter* and it worked wonderfully. I was curious to see how this would turn out and taste. Well, it worked wonderfully and tasted heavenly ! Have you ever tried this ? Any thoughts ? Thanks ! 🙂
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I have an awesome simple mayo recipie:
1 large free range egg
1 tbsp. fresh squeezed lemon juice
pinch of sea salt and pepper
1 cup of Grapeseed oil (make sure it is the regular kind and not green or anything else)
*grapeseed oil tastes better and is actually healthier than EVOO!
Begin by putting everything into blender but the oil and start blending on lowest setting….then slowly and I mean VERY SLOWLY begin adding oil to the blender and continue to do this until al the oil is gone. I even like to bump uo the speed a little towards the end.
Your mayo will taste better then Hellman’s
Enjoy 🙂
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Thank you for making the mayo on a vlog. I will try this some time. I have been thinking about making mayo for a long time.
Yay! It worked. I got an immersion blender for my birthday after waiting patiently since last fall. Thanks for all the tips too. I read in one of the comments that I should do it on the low setting and not the high setting for the immersion blender. That helped when it didn’t work the first time. Tried again by adding a whole egg and using the lowest setting and voila!
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you can put lightly whipped egg whites on your face or hair for a clarifying mask 😉 great if you have oily hair or skin!
Katie, thanks so much for showing your NORMAL looking kitchen, like you actually COOK in it on a regular basis. I get so intimidated when I see people doing demos in a completely naked kitchen. It doesn’t feel ‘real’!
And thanks for showing the closeup of the emusifying process.
That really helped.
Cindy, So glad that was helpful! I don’t know that it was deliberate…I probably tried to straighten a little but just didn’t have time! 😉 Katie
thanks for your encouragement. I too had found an immersion blender recipe. but recently my kept breaking. and I’d stick it in the fridge and use it for salad dressing. But it’s not the same. I was using sunflower oil, and it worked. But NOT with my olive oil, and NOT in the food processor, or in the mini processor! Just with the hand blender and the sunflower oil. But I’ve read that SFO isnt the best, and one should really use EVOO. I will try the extra egg yolk. Also, when it DOES work, it comes out very firm, sort of gelled. On other video blogs, I’ve seen it very creamy and flowy. I guess I’ll keep trying. I’m determined for my family to get HEALTHY mayo.
Cindy – mine is very firm!