Mayonnaise is a condiment that most people buy and the method of preparation is not considered. If you run out of mayo, no problem! Many people do not realize they can make homemade mayo. The method of preparation is really very easy, and it is fun to make as it is delicious. Best of all, a blender is not required. Try the following easy way to make homemade mayonnaise, and forget about buying it by the jar. It can be whipped up in a matter of minutes, with or without a blender, and it can be used in salads, on sandwiches, and anything else requiring good old-fashioned creamy, flavorful mayo.
This easy recipe for homemade mayonnaise contains a raw egg yolk, but pasteurized eggs are highly recommended. Ordinary raw egg yolks pose serious health risks since they can contain salmonella bacteria.
Look for pasteurized eggs in the dairy case where standard varieties are sold. Davidson’s Safest Choice is a good brand to use. Visit their website for money-saving coupons on fresh pasteurized eggs for homemade mayonnaise, hollandaise sauce, frostings, and more.
Necessary Ingredients and Optional Additions
To make homemade mayonnaise you will need one large room-temperature pasteurized egg yolk, ¼ teaspoon of dry mustard, ¼ teaspoon of salt, _ cup of room-temperature vegetable oil, an optional dash of cayenne pepper, and one tablespoon of room-temperature lemon juice. A wire whisk is also required, but a blender can be used. Make certain the whisk is not cold. It should also be room-temperature for best results. The recipe makes approximately three-quarters of a cup.
If cayenne pepper sounds a little too zesty for homemade mayonnaise, try adding a dash of white pepper or hot sauce for added flavor and zing. A tiny amount of paprika will add unique flavor and a little color without the heat. These ingredients are all optional and will not affect the consistency of the homemade mayonnaise.
How to Make Homemade Mayonnaise without a Blender
To make homemade mayonnaise without a blender, begin by whisking a pasteurized egg yolk, and add the salt, dry mustard, and any other optional spices. Very gradually add the vegetable oil, and whisk it thoroughly between each addition. The homemade mayonnaise will begin to thicken and become familiar in appearance. Once it is thick and creamy, whisk in the lemon juice. This homemade mayonnaise is much tastier and fresher than store-bought varieties that contain preservatives.
How to Make Homemade Mayonnaise with a Blender
When preparing homemade mayonnaise in a blender, begin by adding the pasteurized egg yolk, spices, and lemon juice. Blend these ingredients on a low setting for approximately twenty seconds. Once they are blended, very slowly and gradually add the vegetable oil while the blender is on high speed. The combined ingredients will begin to turn white and look like store-bought varieties of mayonnaise, but the homemade variety is much tastier and fresher.
How Long Does Homemade Mayonnaise Stay Fresh?
Store homemade mayonnaise in a container with a tight-fitting lid, and refrigerate it immediately. Since the homemade variety contains fresh eggs and no preservatives, use it within two or three days. Always smell it before use, and when in doubt, throw it out. The ingredients are relatively cheap and it is easy to make. Consuming homemade mayonnaise beyond three days after preparation is not worth the risk.