Mayonnaise has become so over-processed that most of us can’t imagine it being made at home. Homemade mayonnaise is tastier, healthier, and more rewarding than store-bought mayonnaise. Homemade mayonnaise has a milder, more neutral flavour than the store-bought varieties, and can be customized to meet your tastes.
Here is an easy recipe for making your very own homemade mayonnaise:
Things you need: (For 1 cup)
- 1 cup of light olive oil or other good-quality oil, like walnut or sweet almond oil
- 1 egg
- Juice of 1 lemon, or vinegar
- A pinch of salt (and pepper, if desired)
- Water to thin the mayonnaise
Separate the egg. Reserve the whites for other recipes. Combine the egg and lemon juice/vinegar in the bowl, whisking to mix. Continue to whisk constantly, adding the oil in a slow, steady stream. If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time. When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Use homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce.
Note: You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you’re whisking vigorously.