Ever since we got our chickens, there are all kinds of recipes that I've wanted to start trying and making: Hollandaise, poached eggs, my Grandma's noodles and homemade mayonnaise.
I found a recipe on online for homemade mayonnaise and I tried it....with no luck. So I found another...again, no luck. I tried the food processor, a hand beater and a blender (all of which were used in various recipes). None of them worked either. I'm sure that I wasted two or three dozen eggs before I finally figured out how to make mayo right the first time.
Finally, I asked my grandma for this Cuisinart hand blender for my birthday since a hand blender was mentioned in a few recipes. I chose this one because it was a best seller on Amazon, relatively inexpensive and it came with a dishwasher-safe beaker to make mixing easier. This is when things started to happen! I would get a good batch every three or four attempts, but I still wanted to know how to make homemade mayo right on the first time...EVERY time.
So do you want in on the secret?
Lean in a little closer.....
Use a small container for blending and then hold the blender all the way down until the mayo starts to form. That's it! I would always start moving the blender up too soon! This allows too much oil to get to the eggs while the emulsification process happens.
Emulsification is when water and oil are equally distributed with the use of an emulsifier, which in this case is the egg yolk.
Because this recipe calls for raw eggs, I DO NOT recommend using eggs from the grocery store or a source that you have never used before. Make sure you trust the source and have never had any problems with your egg supplier. I feel comfortable using our own eggs because I know the health of my chickens, the cleanliness of our coop and how the eggs have been handled after collection.
Most sources will tell you that homemade mayonnaise is good for only three or four days, but we've been able to keep ours for up to ten days. If I don't think we'll get it eaten in time, I share with family. I never have a shortage of guinea pigs for my homemade creations. LOL! But just use your best judgement and what you're comfortable with.
We also like to store our mayonnaise in these Weck tulip jars. I think that they're so pretty and very functional as well!
- 1 egg (temperature doesn't matter)
- 1 TBSP lemon juice
- 1/2 tsp coarse sea salt
- 1/4 tsp white pepper
- 1 tsp Dijon mustard
- 1 cup grapeseed oil
- Add the ingredients into your narrow container in the order listed.
- Wait about 20-30 seconds for things to settle after you add the oil. You want the egg and all to end up completely on bottom with the oil on top.
- Lower the hand mixer so that it is setting on the bottom of your container. Using low speed, mix until the emulsion takes place and the mayonnaise starts to rise up to the top.
- When the mayonnaise starts to rise, VERY slowly start bringing the hand mixer up as well to mix the remaining oil with the mayonnaise.
- Transfer to your storage jar and enjoy!
- Feel free to add other flavors for more variety. We really love to add a clove of finely chopped garlic. Just add these adjustments after the mustard and before the oil.
- The longer you mix the thicker the mayo.