Recipe by Chef John
"Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix."
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fresh lemon juice
white wine vinegar
I have been using this method to make homemade mayonnaise for years. The stick blender makes this a breeze! I don't usually add the mustard though. It is amazing how fast this comes together. GREAT METHOD!
This recipe just doesn't work for me. I followed the directions exactly and it turned out just an oily liquid, so I threw it out and started over, this time watching the video and following it exactly. It looked ok when I first started pulsing the stick blender, but when it was all mixed in it was just oily liquid again.
Ok I have to admit this did not work for me at all either was not getting thick but what I did to get it thick was add two egg whites and perfect it thickened just right and it is delicious.
Like Silentdeer I ended up with liquidy oily stuff.
I followed the video perfectly, and still got left with a mass of whitish colored oil. It would not blend. I used the measuring cup the stick blender came with.
I didn't have any trouble getting this to thicken up. I blended the egg yolks slightly before adding the oil which I've read helps to warm up the egg to allow the yolks to absorb the oil. As well, I added the oil a little at a time. I think I ended up using only 1 cup total of oil (I mixed canola and olive oil). It is a bit bland...next time I would up the salt to 1 full tsp and add a tsp of sugar. I also subbed the white wine vinegar with regular vinegar which may have affected the flavour. It's probably better with the white wine vinegar.
Just made this, it turned out perfectly! The secret is using fresh eggs. I am talking straight off the farm if you can get them. I tried making mayo with store bought eggs and it was a disaster. I used a blender and slowly drizzled my oil in.
Jackie was right, adding the egg whites made it the right consistency. I also added a pinch of white pepper, paprika, a little more sugar and salt
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Homemade Mayonnaise
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 189
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