If you're one of those people who "hates mayo," you've probably never made it from scratch.
Homemade mayonnaise is more flavorful than the storebought stuff, since it's made with fresher ingredients, like egg yolk and just-squeezed lemon juice. Also, there are no preservatives or stabilizers in homemade mayo, so the texture is creamy and velvety, not squelchy and gelatinous.
The trick to easy homemade mayo is using VERY COLD OIL. So, put your oil in the fridge or freezer for at least an hour before you start.
Getting oil to emulsify with the other ingredients (which is the basic thing you're trying to do when you make mayo) can be slow and tricky, and sometimes you end up with a separated, broken mess that doesn't belong in anything except your garbage can.
Emily Gennis, a former line cook at NYC's Má Pêche (part of the Momof*cku empire), visited the BuzzFeed test kitchen to show us a pro tip that makes emulsification pretty much foolproof.
"I was anxiously drizzling oil into a [food processor] and praying the emulsion wouldn't break," she says. "Peter Serpico, then Momof*cku's Director of Culinary Operations, walked up behind me. He explained that, if I put some canola oil in the freezer an hour before I was going to use it, the emulsification would be almost instantaneous. I tested out his technique and, sure enough, he was right. It was like magic. Magic mayo."
The fastest way to make mayonnaise is in a food processor fitted with the blade attachment. Add 2 room temperature egg yolks...
John Gara / BuzzFeed
NOTE: We took the top off of our food processor to better show what was happening, but you should ALWAYS have the top securely on while the blade is running.
Put the top on your food processor and blend that for 5-10 seconds, just until it's combined.
With the food processor still running, add the oil in a slow, steady stream.
John Gara / BuzzFeed
It should take 30-60 seconds to add all the oil. By slowly adding the oil while the yolk-mustard-salt-lemon mixture is moving, you're causing it to emulsify, or create a thickened, uniform mixture instead of separating.
As you add the oil and it continues to emulsify, the mixture will get thicker, paler, and more opaque.
As soon as all of the oil is poured in, your mixture will be thick and look like, well, mayonnaise.
John Gara / BuzzFeed
Basic Mayonnaise
Makes 2 cups
Recipe by Emily Gennis
INGREDIENTS
2 large egg yolks, at room temperature
1/2 teaspoon kosher salt
2 tablespoons very cold water
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1 1/2 cups vegetable oil, refrigerator cold
PREPARATION
1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5-10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
You can also make mayonnaise without a food processor. Do exactly the same thing, but use a mixing bowl and a whisk instead.
Homemade mayonnaise is more flavorful than the storebought stuff, since it's made with fresher ingredients, like egg yolk and just-squeezed lemon juice. Also, there are no preservatives or stabilizers in homemade mayo, so the texture is creamy and velvety, not squelchy and gelatinous.
As I said, making homemade mayonnaise is extremely frugal. This mayo will cost you roughly $1.50 to make a basic batch if you make the recipe as written. We've kept the recipe basic to help you keep your cost as low as possible. Obviously if you change the ingredients as all, your cost will go up.
Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.
Use a neutral, refined oil for mayonnaise, such as avocado oil, grapeseed oil, canola oil, sunflower oil, safflower oil, “light” olive oil, or blended oil (a mix of olive and vegetable oils). Do not use unrefined, extra-virgin olive oil, which has a strong flavor and may cause mayonnaise to separate, alone.
Made with raw eggs, homemade mayo lasts only one to two weeks. But thanks to its pasteurized eggs, my homemade mayonnaise can last an entire month in the fridge.
However, keep in mind that homemade mayonnaise is still very high in calories, so be mindful of your portion sizes. At the end of the day, a bit of homemade mayonnaise with high-quality ingredients is a delicious way to add healthy fats to your diet.
Consuming mayonnaise in excess can increase the risk of heart disease. About 1.6 grams of saturated fat is found in one tablespoon of mayonnaise. In this case, if you eat more mayonnaise, it can increase cholesterol. High cholesterol in the body increases the risk of heart disease.
I really like safflower oil or sunflower oil for mayonnaise. Vegetable oil or canola oil will work, too. Avocado oil works, but does add a slight flavor and seems to be more finicky.
Commercial mayonnaise brands contain seed oils, which are high in inflammatory omega-6 linoleic acid. Unfortunately, research links high linoleic acid consumption to health problems, including inflammation, obesity, chronic pain, heart disease, cancer, and more [*,*,*,*,*,*,*].
This emulsifying capability is mainly related to its content of lecithin, typically lying around 1.2 percent. Pasteurised whole eggs or whole egg powder may also be used as emulsifiers as long as there is sufficient egg yolk content to create and maintain a stable emulsion.
Making homemade mayonnaise is easy, and it tastes better than most store-bought versions. In addition, you can choose to include only healthy ingredients in your mayo. This way, you can avoid the refined vegetable oils that most commercial brands use.
Once all of the oil is incorporated, the mayo is ready. You can enjoy it immediately (though you may want to cool it because it will still be slightly warm from the pasteurization), use it to make a salad dressing, or store it in an airtight container in the refrigerator.
Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.
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