Oh. My. Gosh. Homemade mayo is amazing! I mean, just LOOK at that picture!
NOTHING like store-bought mayo. NOTHING. If you’ve never had fresh mayo, you haven’t yet begun to live, my friend.
Ivory’s No-Fail Mayo Instructions
1 egg yolk
1 tsp lemon juice
1 pinch salt
1/2 to 3/4 c pure canola oil, divided
1. Dependable mayo is about two things: warmth and the SLOW addition of oil. So, fill you bowl with REALLY hot tap water and dump in your yolk. Let sit for a few minutes for bowl and yolk to warm. (To pasteurize your egg first, see instructions at end of post.)
2. Drain water and set bowl on something non-skid. Whip for a sec till it’s lil’ bubbly.
3. Add lemon and salt. Mix well.
4. Place 1/4 c of oil in a small container. Add ONE TEASPOON of oil, whip until you can’t see it. Takes 10 seconds.
See that oil? Don’t add any more until it’s gone.
5. Continue ONE TEASPOON at a time until you worked through the entire 1/4 c.
6. Refill container with another 1/4 cup oil and repeat process adding 1/2 T at a time.
7. If want it thicker, add oil by Tablespoons until the consistency is how you want it. If you go too far, it will start to ball up and clean the sides of the bowl.
8. Use immediately or refrigerate. Will keep a few days or more.
- If you want to pasteurize your egg yolk before you begin. Set up a double boiler (or do the janky mason jar on glass ramekin like me). Begin heating water on medium. Put some water in the cup…like an inch. And gently drop in your egg.
- Heat until the water containing the egg is at least 130 degrees F. Don’t go above 140 or your egg yolk will cook. Try to keep it around that temperature for a five minutes.