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.
Ingredients needed:
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...
That's it!
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?
Yum!
