Oh well. I've tried to make mayonnaise before and have had, well let's just say, mixed results. At various times, I've tried using a food processor, a hand mixer, and a stick blender and it's...not...been...good. Mayonnaise is supposed to be smooth, creamy and glossy. Mine usually ended up glossy...and gloppy. Ick.
I've followed the directions, have faithfully used room temperature yolks and ever so sssslllllloooooowwwwwllllllyyyyy added the oil. Nope. Not gonna happen for me.
So recently, I had a thought (brace yourself Bessie) that maybe, just maybe, it might work if I just used a wire whisk. And you know something? It. Works. And you know something else? Your arm doesn't feel like it's gonna fall off when you're done. How cool is that.
So, go whip yourself up a batch of homemade mayo.
Never Fail, Fool-Proof Homemade Mayonnaise
( Makes 1-1/4 to 1-3/4 Cups)
- 2 eggs yolks from pasture raised chickens
- 1-2 T lemon juice or vinegar
- 1 t prepared mustard of your choice
- 1 to 1-1/2 C olive oil
- Warm your glass or stainless steel mixing bowl with hot water. Dry bowl.
- Add room temperature egg yolks, lemon juice and mustard to warmed bowl. If your ingredients aren't quite room temperature, wait a few minutes until they are.
- With your wire whisk, begin stirring egg yolk mixture for 1-2 minutes. Yolks should be a little foamy.
- Add 1 T olive oil to yolks. Whisk until the oil is completely incorporated and you cannot see any oil.
- Add another 1 T olive oil. Again, whisk until the oil is completely incorporated.
- Continue adding olive oil 1 T at a time, whisking thoroughly after each addition.
- Transfer to jar or other container and refrigerate.
Does your homemade mayo not play well with others? Well, be sure to come back tomorrow for an easy trick to keep your mayo from separating or curdling when mixed with other ingredients. You are just gonna love me for it.
This recipe shared on Real Food Wednesday.