You know the saying…Necessity is the mother of invention? Well, mayonnaise has got to be the mother of all condiments! Not too long ago I was at my parent’s house with my family and we broke out the sandwich stuff for lunch, when all the excitement came to a crashing halt with the absence of mayo. Yep, we like our mayo in this family (especially me)! We were in such dire need and nobody volunteered to drive 15 minutes to the nearest grocery store, so I decided to whip up some homemade mayo. It’s really very easy and talk about delish! (Well, if you’re a mayonnaise lover)
Place the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor, blender, or bowl of a mixer; process for 10 seconds or more, until creamy and light yellow in color. (In this case, I used my mom’s stand mixer)
With the food processor running continuously, pour ¼ of the oil very slowly in a drizzle to start the emulsion process. Wait about 30 second between additions.
When the mayonnaise has thickened, you may add another ¼ of the oil in a thin stream. Do not stop the machine at this point, but stop pouring every few seconds to be sure the oil is being absorbed.
Then continue until the remainder of the oil is incorporated.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings to taste with salt, white pepper, and lemon juice.
If the mayonnaise is too thick, process in drops of lemon juice or warm water to thin.
Transfer the finished mayonnaise to a bowl or jar. If not using right away, cover with plastic wrap or lid and refrigerate. The mayonnaise will keep for about a week in the refrigerator.
And finally…the start of a great sandwich!
Homemade Mayonnaise
Yields: about 2 ¼ cups-36 Tablespoons (serving size: 1 Tablespoon)
Calories: 85 ▪ Fat: 9g ▪ Carbs: 0g ▪ Dietary Fiber: 0g ▪ Protein: 0g
2 egg yolks, room temperature
1 whole egg, room temperature
1 tablespoon freshly-squeezed lemon juice, plus more if needed
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
¼ teaspoon ground white pepper
1 whole egg, room temperature
1 tablespoon freshly-squeezed lemon juice, plus more if needed
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
¼ teaspoon ground white pepper
1 ½ cups pure canola oil
Place the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor, blender, or bowl of a mixer; process for 10 seconds or more, until creamy and light yellow in color.
With the food processor running continuously, pour ¼ of the oil very slowly in a drizzle to start the emulsion process. Wait about 30 second between additions.
When the mayonnaise has thickened, you may add another ¼ of the oil in a thin stream. Do not stop the machine at this point, but stop pouring every few seconds to be sure the oil is being absorbed.
Then continue until the remainder of the oil is incorporated.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings to taste with salt, white pepper, and lemon juice.
If the mayonnaise is too thick, process in drops of lemon juice or warm water to thin.
Transfer the finished mayonnaise to a bowl or jar. If not using right away, cover with plastic wrap or lid and refrigerate. The mayonnaise will keep for about a week in the refrigerator.
I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next.
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