How to make homemade mayonnaise
It is sometimes surprising how many people are willing to buy mayonnaise at sometimes high prices, when it is so easy to make. Better still, homemade mayonnaise is healthier because you can control the ingredients, and it is often quite a bit less expensive than the store brought variety.
The mayo tastes great, it is fresher than what would be bought, and this recipe is so simple that a person need never find himself or herself running out of mayo for the recipe they are right in the middle off, or that sandwich that never quite gets made because the mayonnaise jar is empty.
Getting the ingredients together
The mayonnaise will blend together more easily if the eggs are at room temperature, however, remember that the fresher everything is, the tastier the end product will be and the longer it will store in the refrigerator.
For around a pint of mayo, have the fresh eggs, salt, mustard, paprika, lemon juice, and cooking oil ready. The result won’t be as good if you have to keep stopping to find the ingredients.
Place the eggs in a blender and mix at low speed until it is a uniform yellow color. To this, add the rest of the ingredients, and mix at medium for about a minute.
Gradually add the oil, while blending at low speed. The mayo will begin to thicken as the oil is added, so the speed will probably need to be increased. If needed, stop the blender and use a rubber spatula to push the mayo down, then blend some more, until all the oil is used.
Note that a little more oil can be added if it isn’t thick enough, or a little less oil if it is too thick.
Storing and cooling
At this point, the mayonnaise should be fairly thick and won’t pour easily. Use a rubber spatula to scoop it into a clean quart jar. Once all the mayo has been transferred, cap the jar and place it in the refrigerator so it can continue to thicken. It can be used immediately after it is made, however it is better for spreading once it is chilled.
Keep the jar of mayonnaise in the fridge when it isn’t in use, as you would with store bought mayo. It should keep for 2-3 weeks, if it lasts that long.
Richer eggs will usually make a richer mayo, so if you have access to duck or turkey eggs, use them instead of the chicken eggs. Keep in mind that these eggs are usually larger than large chicken eggs, so you may need to use a correspondingly larger amount of oil.
Rather than lemon juice, you can use cactus vinegar or other premium vinegar for an additional flavor boost.
Flavored mayonnaise can also be obtained by including spices like sage, oregano, or even garlic. This is especially good for sandwich making.
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