Making Mayo

For the last 5 or so years, my mom basically stopped buying mayo at the store but has instead made her own.   I’ve have taken my cue from her and started making my own over the last few years.  I missed it terribly during my pregnancy, but now I’m back in full force.

It sounds a lot more daunting than it is.  It’s easy, tastes better than store bought mayo, and you know exactly what’s in it!

Here’s how you do it:

Take the yolks of 2 eggs and put it in your kitchen mixer.  (you can save the whites for some other dish, they freeze pretty well).  Then I add to the same bowl about a tablespoon of yellow mustard.  I never measure this but usually try to squirt out the size of an egg yolk.  Then I add a little pepper (but leave out the salt till the end).  Mix the egg and mustard together till incorporated.  Then slowly add capfuls of vegetable oil.  This part is really important!  If you plop in too much oil at once, the mixture will separate into oil and eggs and there is no fixing this — that’s why I drizzle in by the capful.  When all is said and done, I’m not quite sure how much oil I use.  Maybe a cup.  Keep mixing it till you get to a consistency you like.  I usually go for some soft peaks. 

Then I micrograte in 2-3 cloves of garlic and the juice of half a lemon and salt.  Mix to incorporate.  Taste for flavor and adjust salt/pepper/garlic/lemon as needed.

J. loves this and he doesn’t even like Mayo!

If you don’t have a kitchen mixer, you can whip this by hand with a wisk — I’ve done it and it doesn’t take that long.

Last night I added some wasabi to this mayo and mixed it up with fresh Ahi Tuna straight from the market place.




  1. Gretchen said,

    January 20, 2009 at 3:18 am

    You told me about this before and I really need to try it when I run out of the processed version. How long does the freshly-made kind keep?

  2. almostima said,

    January 20, 2009 at 9:38 am

    It doesn’t last long in our house because it gets finished pretty quickly. I’d say 2 weeks easy. But the beauty is that you can make relatively small amounts.

    I use it in things like chicken salad, egg salad, or just an aioli for shrimp, fries, crab cakes, zuccini fritters, etc.

    Another option is to mix it with green onion and parmesan, spread it on toast and bake in the oven — great party treats.

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