Thursday, April 5, 2012

Homemade Mayo

I'm finally back in the kitchen, making yummy things, although the desire to cook and eat comes and goes - such is depression.We've been living on bagels, toast and spaghetti aglio e olio because they are quick and easy.

I was emboldened to make homemade mayo after I saw a friend talking about hers. It was quite a treat, and I used it as a slathering sauce for some baked salmon last night. Very good. The next time I make this, I will adjust the amount of acid in the recipe because this came out just this side of sour.

Homemade Mayo
-adapated from The Food Lab: Two Minute Mayo


  • 1 large egg yolk
  • 1 tablespoon water
  • 1 tablespoon champagne vinegar
  • 1 heaping teaspoon dijon mustard
  • 1 cup canola oil
  • salt to taste


1. Place the egg yolk, water, vinegar, and mustard in an immersion blender cup or other compatible container - it should be tall and with a mouth large enough to fit your immersion blender. A wide-mouthed quart mason jar is a good choice.

2. Pour all of the oil into the cup and then place the immersion blender in the cup, with the head resting on the bottom of cup and turn it on to the highest setting. Gradually raise the immersion blender through the mixture until it is creamy and all of the oil is emulsified.

3. Season to taste with salt. Store in a lidded container in the refrigerator for up to two weeks.


This was delicious, but very tangy, verging on sour. Next time I may try lemon juice or a mixture of lemon juice and vinegar or knock down the amount of acid to 2 teaspoons.

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