homemade mayo

Ingredients

• 1 tsp white vinegar
• 1 tsp dijon mustard
• 1 egg yolk, ideally at room temperature
• salt
• 3/4 cups neutral oil. You can scale down this amount to about 1/2 cup if you'd like less mayo. In that case, you may want to decrease the amount of mustard and vinegar too. I wouldn't use any less than 1/2 cup, unless you want to use a fraction of an egg yolk.

Equipment

• Large-ish, heavy ceramic bowl. I use a ramen bowl made by west elm.
• Plastic squeeze-y ketchup bottle, or another vessel that you can pour oil very slowly out of
• whisk

Add all the ingredients except the oil to the ceramic bowl and whisk to combine. Pour your oil into the squeeze-y bottle. Whisking constantly, add the oil to the ceramic bowl at a painstakingly slow pace.At the beginning, it's best to add the oil at literal drops at a time. You can speed up a bit after adding the first quarter cup of oil or so. After adding about 1/3 cup, it should start to look like mayo. It will gradually stiffen and lighten in color. It will still be somewhat loose after adding 1/2 cup of oil, but is usable at this point. It should reach optimal texture after adding around 2/3-3/4 cup of oil. 

 

To-do

Make notes for a recipe for mayo that uses the imersion blender. In my memory, the imersion blender does not work well for mayo that has only yolks and oil, but it can make mayo that has added egg whites.

 

 

 

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