Need to make a small batch of ranch-style dressing? No problem. Devilled Eggs? No problem!
All these things that contain mayo that you can make at the drop of a hat, without worrying whether or not I've run out of mayonnaise.
I hadn't really ever thought about making my own mayonnaise before recently. When the thought occurred to me, it came like a bolt of lightening. OF COURSE you can make your own mayonnaise. It hasn't always come in a commercial bottle from a shelf in the grocery store.
AND IT'S SOOOOOO EASY!
I scoured the web for the recipe for mayo. I am one that usually wants to just dive right in... the problem was, several of the recipes that I came across had ingredients that I didn't have on hand - like mustard powder and white wine vinegar. In the end, I used Alton Brown's recipe as a template, and kinda did my own thing.
I give you....
Homemade Mayonnaise (adapted from Alton Brown's recipe)
***UPDATE March 12, 2012*** I have changed the ingredients to correct a typo - it should be ONE cup of vegetable oil (not two), and the vinegar and lemon juice should be reserved and added at the end.
2 eggs, at room temperature
1½ tsp prepared mustard (I used deli mustard)
2 Tbs white vinegar
1 tsp fine salt
1 Cup vegetable oil
2 tsp lemon juice (optional)
In a bowl, whisk together eggs, mustard, and salt. In a separate small bowl, mix vinegar and lemon juice (if using).
Add a small amount of oil (a few drops at a time) and whisk until the mixture begins to lighten and thicken a little. Using an immersion blender, mix while adding the rest of the oil in a very small, steady stream. At the end, blend in your vinegar and...
Real, homemade mayonnaise in under 10 minutes, and with very little clean up.
Transfer your mayo into a sealable vessel and store in the refrigerator for about a week to a week and a half... use your best judgement. The nose knows.
Be sure to test it! Perhaps on your favorite sandwich?