We ♥ homemade mayo (a lot).

Posted by Lisa on July 12, 2012
eggs, recipes, summer, tomatoes

It’s tomato time, people! We’ve been wolfing down tomato sandwiches over this last week like there’s no tomorrow. It’s really the only proper thing to do. To get everyone in the spirit, we’re reposting Ali’s recipe for homemade mayo. We haven’t bought the store stuff in years.  Give it a try!

Y’all, homemade mayonnaise is so easy, so cheap, and so delicious, you’re going to kick yourself for never having tried it before.

But don’t do that!  Just try making some.  We think you might never go back to store-bought.

This (plus a blender and about five minutes) is all you need:

mustard, canola oil, olive oil, lemons, salt, eggs

Convinced yet?

It’s good on everything.  Is there a more perfect midsummer lunch than a tomato sandwich on a couple slices of multigrain with some basil leaves and a few smears of fresh mayo?  You can add a fried egg or a couple slices of cheese but that’s gilding the lily.

And of course it’s fantastic on summer barbecue salads of all ilk: potato, egg, chicken, tuna.  Last week we made a potato salad with Yukon Gold potatoes, minced scallions, minced parsley, finely chopped sweet pepper, salt, pepper, and homemade mayo.

Quite often we smear it on half a hard-boiled egg for a mid-morning snack, or (ahem) even just sneak a fingerful from the jar.  Arlo loves it too!

Ali is the resident mayo maker around here.  He stresses that it’s a very forgiving recipe!  This is how he does it:

Whir together in the blender or food processor for a few seconds two eggs, some dried or jarred mustard, the juice of a lemon or a roughly equivalent amount of vinegar, and a bit of salt. Then, while still blending, add about 1 1/2 cups oil (usually equal parts extra virgin olive oil and a mild oil like canola) in a slow stream, and process until it reaches a consistency you like.  Add a bit more oil if it doesn’t seem thick enough.  You can also stir in more lemon juice, mustard, salt, or pepper at the end to taste.  Refrigerate and use within a week.

A few notes:

This recipe halves easily.

The eggs and oil emulsify best when the eggs are at room temperature.

We love adding flavor to the mayo: a bit of chipotle pepper in adobo sauce is our favorite, and fresh herbs or flavored vinegars are also very good.  Add garlic and it becomes aioli!  We add any extras with everything else in the beginning, before adding the oil.

If you’re so inclined, you can also make mayonnaise with a whisk and some elbow grease!  This will get you started.

You’ve seen the disclaimers on restaurant menus about raw and undercooked eggs and dairy, so here’s ours: raw eggs carry a small risk of salmonella contamination, so read up on the issue and decide whether you feel comfortable using them.  We do.  We use very fresh eggs from our own chickens and recommend that you seek out eggs from healthy pastured birds if at all possible — we sell them at market and also offer egg shares, if you’d like to use our eggs too.  Here are instructions for pasteurizing eggs at home should you want to do that.  Be sure to refrigerate your mayo immediately.

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