Homemade mayonnaise

by soffiagudrun

Some times when I try to make mayo it doesn´t work.  So I tried to find out what I was doing wrong.  People are doing this in a food processor in one minute, but mine never ended like a mayo when I tried that… I will keep trying.  But when I whisk it by hand it usually works well.

I found out that the yolk and the oil must be at room temperature.  You can speed the process by putting the egg in a warm water, if you are grabbing them straight from the fridge.   I never thought of that until I read it some where…thank god for smart people and the internet!

Mayo

  • 1 egg yolk, at room temperature
  • Olive oil, about 3/4 cup
  • Salt, just a pinch
  • Lemon juice, 1-2 tbsp

Now you need a whisk and a strong arm.  It´s hard to whisk by hand for few minutes, so have someone with you to take turns.

Mix up the yolk, salt and lemon juice.  Pour the oil VEEERY slowly, drops only.  Then when you get it thick  enough, looking like a mayo, you can pour the oil faster, until you have the consistence you like.

You can use any kind of oil, veggie oil, olive oil, peanut oil. Extra virgin has more flavor, but I kind of like that.

Spice it up as you like, with Dijon or garlic for example.  (By mixing it in with the yolk).

One of my neighbor in the country was enjoying the good weather last summer.  I wouldn´t mind a vacation to a warm place right now.

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