Don’t anyone ask me if it’s better than storebought! Yes, homemade mayo tastes so totally different from storebought mayonnaise . . you wouldn’t believe it. Even Chad, who was a devoted name brand mayonnaise addict, prefers homemade mayo.
Before I start the recipe, I’ll tell you right off . . I use raw eggs. I’m not telling you it’s safe to use use raw eggs. Some people definitely shouldn’t. Old people (I’m not there yet). Young people (Been a long time since I was there!). Pregnant people (I’ll never be there!). Those with immune problems (That will be me when I get salmonella from eating raw egg.) I’m sure there are others who shouldn’t eat the raw eggs but I’ve been doing this for a long time . . even when I was using storebought eggs and I’ve never had a problem. These days, I wait til the hen has just left the nest and I grab a very fresh egg. I inspect it carefully for cracks, which I’ve never found. Then I wash the egg very well before cracking it.
If you want to try the recipe and you don’t want to eat raw eggs, you have two options. You can buy pasteurized eggs and see if they work or you can pasteurize your eggs at home. To do this, put your egg yolks in a stainless steel bowl or in the top of a double boiler. Gently add enough water to cover the eggs. Place the bowl or the top of the double boiler over a pot and bring the water to a boil. Using a thermometer, watch the temp of the water around the eggs. When it gets to 145º to 150º and keep it there for 3 – 5 minutes. Don’t let the water temp get higher than 150º or it will cook your eggs.
The home pasteurized eggs will work but I mostly use raw eggs. If I know someone besides us will be eating the mayo, I definitely pasteurize the eggs.
Here’s the 1 egg recipe. You can double it or triple it but I never keep this more than 5 days so I usually just use the 1 egg recipe.
1 egg yolk
1 tsp. powdered sugar
1/2 tsp. salt
1/2 – 1 tsp. Dijon style (or similar) mustard
2 T. lemon juice or white vinegar or a combination of the two
3/4 c. oil (I use a combination of canola and olive oil but you can use any oil you wish)
I use an immersion blender but a mixer or food processor would work.
Place the egg yolks, salt, powdered sugar, mustard and lemon juice in a mixing container. Stir til blended.
Gradually add oil. Add by 1/2 teaspoons for 4 or 5 times, mixing well after each addition. Then begin to drizzle the oil in with the blender or mixer running.
Experiment with flavors. Spices could be added. Flavored vinegars could be used in place of the lemon juice. But for plain old traditional mayonnaise, this is good stuff!
Label the container with the date and be sure to use it up within 5 days. What you’re seeing in these pictures is a double batch (2 eggs) because I knew we were having potato salad on Monday and that uses a lot of mayo.