I was clean out of mayo and wanted to use some for a fun summer meal that typically includes mayonnaise. Instead of running to the market for one small item that potentially has sugar or worse, high fructose corn syrup(!!) in the mix I decided to make my own. I based my recipe on a video that happened to pop up in my email earlier in the day; instead of logging back in and searching for the video I made my mayo by memory and it came out pretty great for the first try.
I used the ingredients listed in the video but amounts except for the 2 egg yolks were just estimated; I used too much mustard so I added 2 more egg yolks and roughly another cup of oil ending up with a double batch which is a perfect 12 ounces.
Here’s what you need:
- 2 egg yolks , a teaspoon or less of Dijon mustard (next time I will try my spice shelf dry mustard instead)
- dash of salt – I used pink Himalayan salt
- 1 cup of a mild tasting light oil, I used grape seed, you can use a light olive oil, sunflower seed oil or any light nut oil for variety
- if you use dry mustard instead of prepared you will want to add a teaspoon or so of apple cider vinegar
- A handheld mini-blender or a small handheld type mixer (you probably can use your stand mixer too, I will try that next time and check in if no one else does
Put the yolks, salt and mustard in a 2 cup measure and begin beating, slowly drizzle the oil in beating until it mixes well and thickens, you’ll know when to stop due to consistency.
Put into a jar or container with a tight-fitting lid and store in refrigerator.
Tip: I cooked up the 4 egg whites and added them to my 2 dogs dinners for added protein. You can refrigerate them and make an egg white omelet the following day or for dinner.