To successfully make one’s own mayonnaise has always seemed to me to be the pinnacle of foodie-ness. I mean, with Hellman’s out there and everything, why would you bother with something so fussy? All these recipes warning you to drip the oil in one drop at a time or you’ll lose three organic eggs and God only knows how much expensive oil. And if you do follow those recipes, likely as not you’re going to screw it up. Because you’re reading the wrong recipe.
So I’d taken to buying quality mayonnaise (Hellman’s, though I love the taste, has calcium disodium EDTA in it. Eeuu!). But that’s expensive and my daughter-in-law convinced me that making mayo with her recipe would be easy. And it was.
Using our immersion blender and the handy blending beaker that came with it, it was super-easy and turned out fantastic. Here’s what I did:
- Break 3 local pastured eggs into the beaker
- Add 1 tsp. finely ground pink Himalayan salt, 1/4 cup freshly squeezed lemon juice and 1 tsp mustard powder.
- Blend all that just until mixed together.
- Pour organic sunflower oil into a measuring cup to measure 1 and 3/4 cup oil.
- At a relatively low speed, blend the mixture in the beaker while adding the oil in a steady stream. You want to have the measuring cup empty within 60 seconds. Stop once the oil is all in there and the mayonnaise is thickened.
When I did this, it was thickening by the time most of the oil was in the beaker. Just a tad more blending and I felt it was thick enough. It will not be as stiff as the mayonnaise you get out of a jar. Not yet. Stick it in a glass jar (guess what kind works well!) and into the fridge. It thickens further as it cools.
I plan on trying different oils and adding a bit more lemon and maybe some other spices for fun, like a wee bit of hot paprika.
So we’ve been eating the sauerkraut that Dave pounded out a few weeks ago. It’s gorgeous and delicious. However, I’m not used to the pungent taste and wanted to soften it a bit. Guess what works beautifully? A dollop of my mayonnaise.