The Berks-Mont News (

Through My Kitchen Window: Homemade Mayo Basics

By Davina Weinhold,, For 21st Century Media

Monday, July 15, 2013

Homemade mayo is fairly easy to make, cheaper than store bought, and best of all - not filled with preservatives and thickening agents.
Here are three different fresh mayo recipes, each with a different preparation method. Use the one that suits your taste and equipment.
Blender Mayo
This recipe requires a high powered blender such as a Vitamix. It takes 10 minutes to make and yields 1 cup. Feel free to use powdered or Dijon mustard. Any neutral flavored oil works.
3 egg yolks
1-2 Tbs vinegar or lemon juice
1 1/2 tsp mustard
1/4 tsp kosher salt
3/4 cup oil
Place eggs, vinegar, mustard, and salt in the blender. Cover. Start on the lowest speed, slowly increase to the highest and blend for 10 seconds.
Decrease speed to medium-high. Remove the lid plug, and pour in the oil in a thin, steady stream. The mayo should thicken about 30 seconds after you begin pouring.
Scrape the mayo out of the blender, and gently stir in any oil that gathered on the top.
Elbow Grease Mayo
This recipe requires a bowl, a whisk, and energy. It takes 10 minutes to make and yields about 1 1/4 cups. Use wet or dry mustard, and any oil you want.
1 egg yolk
1/2 tsp fine salt
1/2 tsp mustard
A pinch of sugar
1 Tb + 2 tsp vinegar or lemon juice
1 cup oil
In a large glass bowl whisk together the egg, salt, mustard, and sugar. Whisk in half of the vinegar.
Begin vigorously whisking. Add the oil a few drops at a time until the liquid thickens a little and lightens (emulsifies).
Reduce the intensity of your whisking a bit, and pour in the oil in a thin slow stream until half of the oil is in. Slowly add the rest of the vinegar. Slowly add the rest of the oil. Keep whisking until all of the oil is incorporated.
Immersion Mayo
This recipe requires an immersion blender and the tall thin cylinder that came with it or a large mason jar. It takes 10 minutes to make and yields about 1 1/2 cups. Again, feel free to substitute.
2-3 egg yolks
1/2 tsp mustard
1 Tb vinegar or lemon juice
Pinch sugar
1/2 tsp kosher salt
1 cup oil
Blend the egg, mustard, vinegar, sugar, and salt with your immersion blender. Slowly drizzle in the oil until incorporated.
Tips and Tricks:
Cover your mayo and let it set on the counter for 8 to 12 hours before refrigerating. Allowing a raw egg product to sit out at room temp seems dangerous, but the vinegar in mayo acts as a disinfectant, killing any bacteria (such as salmonella).Immediately refrigerating your fresh mayo will immobilize bacteria, but not kill it.
To lacto–ferment your fresh mayo, gently stir in 1-2 Tbs whey, cover, and let set on the counter for 7 hours.
Feel free to add spices such as garlic powder, paprika, chili powder, or Old Bay seasoning to jazz up your mayo.
If your mayo breaks (over-emulsifies) whisk/blend in 1 Tb warm water, and then continue with the recipe.
Some chefs claim the creamiest mayo is made whisking by hand instead of the blender methods.
Next week I’ll show you how to turn your homemade mayo into Cesar dressing, or make an incredible sandwich spread or dip with poblanos or onions. So get whisking!