Basic Mayonnaise Recipe
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Homemade mayonnaise is simple to make and has better flavor than its store-bought counterpart, so we advocate mixing up your own when time permits. Also, mayonnaise is the mother (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing.
Game plan:
Have all the ingredients at room temperature before you start; the mayo will come together better. Also, because the egg doesn’t get cooked, use a very fresh or pasteurized egg. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.
INGREDIENTS
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 1/3 cups vegetable or canola oil
- 4 teaspoons white wine vinegar or freshly squeezed lemon juice
INSTRUCTIONS
- Combine egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined.
- With the processor running, slowly add oil in a thin stream until completely combined. Add vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.
Variation (hand-whisked method):
- Combine egg yolk only and mustard in a bowl and whisk until well mixed.
- Whisking constantly, add oil in a thin stream until completely incorporated and mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in vinegar or lemon juice and season with salt and pepper to taste.
Hello, I try to avoid vegetable and canola oils due to the high heat chemical processing they undergo as well as their high ratio of omega-6 fats to omega-3 fats. Can I use a more traditional oil instead, like extra virgin olive oil?
HOW LONG HOME MADE MAYO LASTS
1) legal disclaimers: what ever it is, it's not my fault. Not now, not ever.
2) In some micro class I took a long time ago the professor told us that the brand-named mayo that's sold East and West under two different names had SO much preservative in it (because eggs can be so dangerous) that if you were to take a teaspoon of that mayo and put it into a quart of homemade batch mayo, the mayo would be good for 4-8 weeks depending on how well you paid attention to it's storage. I know I have been lucky for the last 35 years of on-and-off mayo making, and have not gotten sick at 6-8 weeks of careful storage.
funklight, up above in the "Game plan" we recommend keeping it up to 4 days in the fridge.
Amy Wisniewski, CHOW
How long does this stuff last in the fridge? I don't really go through mayo very quickly, but I would like to try this recipe.
of course store bought eggs maybe aren't the safest lately with the big recall
Yes you're probably right with farm-fresh (or as-close-as-you-can) eggs. Luckily I can get fresh eggs where I live at the moment. Some say salmonella is in .01% of eggs, so you're unlikely to get any negative reaction to it.
I'd just like to say that I've eaten 2 raw eggs everyday for three months before. Trust me, they're safe.
I'm stuck on home-mayo. Anyone with access to very fresh organic eggs should give it a try. A good way to prevent the mixture from separating is to whisk a small amount of water into the yolk before adding the oil. If the mixture still "curdles" and breaks into a thin sauce, this can be easily remedied by getting another bowl, whisking an egg yolk into it with a little water, and then dripping in the "curdled" mayo mixture slowly as you whisk. Add a little more oil to achieve a stiffer sauce, the once-curdled mixture should thicken much more easily.
howdy food_eater79,
actually, commercially-prepared mayo uses pasteurized egg product. even many restaurant "house-made" versions. so, no, the "generally safe" does not have raw egg.
I don't know about the raw egg in there. I know it's generally safe, and is made in commercial mayo also. /paranoid
The last time I watched a Martha Stewart episode (the last time ever if I have my way) was when she made mayonnaise. In a casual aside, she mentioned that eating raw eggs can be very dangerous for certain people. Her solution to this dilemma? Have your own flock of designer chickens as she does. Problem solved!!