My Do-it-yourself Mayo Experiment

In case you’re questioning methods to make selfmade mayo, I discovered the proper recipe and it was ridiculously EASY! It turned out SO good!

Math Monday: End the 12 months Sturdy

Saving Suggestions That Solely Sound Good Till You See the Positive Print

Earlier this yr, I added “Make Do-it-yourself Mayo” to my 12 Issues to Try in 2025 listing. It felt a kind of random on the time, nevertheless it’s a kind of abilities I’ve needed to strive for a very long time. It appeared prefer it couldn’t be too laborious to do and it was one thing exterior my regular kitchen abilities.

And guess what? I attempted it, and it labored!

As soon as I made a decision to strive making mayo from scratch, I did what most of us do — I searched on-line for a recipe that felt doable. That’s once I stumbled throughout this text and recipe from Impressed Style. It promised creamy, fresh-tasting mayo in just some minutes utilizing elements I already had readily available.

I figured I had nothing to lose, so I pulled out my meals processor.

Emulsification is Key

This selfmade mayo recipe I discovered has just some elements:

1 massive egg
1 tablespoon Dijon mustard
1 tablespoon pink wine vinegar or white wine vinegar
1/4 teaspoon wonderful sea salt, or extra to style
1 cup (240ml) safflower oil or vegetable oil
1 teaspoon contemporary lemon juice, non-compulsory

You’ll additionally want a meals processor or one thing much like combine every part up however you possibly can put together a batch of selfmade mayo fairly rapidly. (Many individuals extremely suggest utilizing an immersion blender for selfmade mayo however my little meals processor labored simply wonderful!)

One of many huge issues this recipe emphasised was one thing known as emulsification. In case you’re like me and hadn’t heard of that earlier than, right here’s the quick model: It’s the method of mixing two issues that don’t usually combine, like oil and vinegar or oil and egg, right into a easy, thick, uniform sauce. On this case, it’s what turns your runny elements into fluffy, creamy mayo.

The primary jiffy of creating it, I truthfully thought I had tousled. I slowly drizzled within the oil identical to the recipe stated, nevertheless it didn’t seem to be something was occurring. However then, little by little, the feel modified. It began to whip and thicken… and abruptly I had precise mayonnaise!

(Notice: It will be simpler to have a meals processor that has a spout on the high that you would be able to drizzle the oil by way of whereas nonetheless mixing. However I simply used what I had — my meals processor doesn’t have a spout — and it meant I needed to maintain taking the lid off, including a tiny little bit of oil, placing the lid again on, and so forth and so forth. It labored, nevertheless it undoubtedly wasn’t very environment friendly!)

Farm Contemporary and Flavorful

One factor I did in another way from the unique recipe was use a farm-fresh egg and a dollop of mustard, which gave it a beautiful yellow hue and a wealthy, tangy taste. It was undoubtedly extra vibrant than the mayo you purchase on the retailer, and I believe that made it much more enjoyable… er, possibly some folks would say bizarre. (My husband was like, “What’s THAT within the fridge?” However then he was very impressed once I advised him I’d made selfmade mayo!)

Some folks would possibly desire the impartial coloration and taste of store-bought manufacturers, however I liked how actual and contemporary this tasted. And I liked figuring out precisely what went into it — no preservatives or components.

Relying upon what sort of oil and vinegar and mustard you employ, you possibly can actually change up the flavors of the mayo and discover a combo that you just love!

Is It Actually Cheaper to Make Your Personal?

Now, I wouldn’t essentially name selfmade mayo a money-saving should. A jar of store-bought mayonnaise is normally reasonably priced (Kroger simply had them on a loopy sale of $0.99 per smaller container!), and it lasts fairly some time. That stated, if you have already got the elements otherwise you’re somebody who likes to keep away from sure oils, preservatives, or allergens, this might be a incredible various.

And past the sensible aspect of issues, I’ll simply say this: there’s one thing actually satisfying about making one thing from scratch. I felt so proud when all of it got here collectively (and sure, I may need performed just a little comfortable dance within the kitchen).

What I Need to Strive Subsequent

Now that I’ve dipped my toe into the world of emulsification, I’m curious what else I could make! Salad dressings? Aioli? Hollandaise sauce? I’d like to strive a couple of extra recipes that construct on this similar approach.

Have you ever ever tried a selfmade mayo recipe? Or tried some other recipes that use emulsification? I’d love to listen to your favorites within the feedback. In case you’ve ever performed one thing new that made you are feeling extra assured and artistic within the kitchen, I’d love to listen to about that, too!