I love to cook from home and I enjoy sharing tips with others.
Why Homemade Mayo Rocks
Homemade mayo rocks and I mean that from the bottom of my heart/stomach! I used to buy mayo from the store; I actually tried almost every single kind of mayo my local grocery store had. They were all okay. But, when I started making my own mayo—oh my—I was in heaven. Er, my taste buds and stomach were.
Making Mayo Is Kind of Tricky
The recipe I followed seemed pretty easy. My mayo came together so very nicely the first few times. Then, on a hot summer day, when I tried making it again, it didn't work. Instead of getting a beautiful smooth white mayo, I got a yellowish mix of raw eggs and oil. Not very pleasant at all. What went wrong?
Well, I've made mayo I don't know how many times now, and I have learned these three important things about making it that must be done for your mayo to form properly.
1. Your Eggs Must Be Room Temperature
I can't stress this enough. If your eggs are not at the proper temperature, your mayo will not form. The ideal temperature is anywhere between 70 and 80 degrees Fahrenheit. I've tried when my eggs were warmer and when they were colder, and both times, my mayo didn't form. Yuck!
I warm up my eggs by letting them sit in some warm water until both the water and the eggs reach room temperature. If needed, I'll dump the water that's turned cold and refill with warm water. I check the eggs by shaking them a little, and if I can feel even a little bit of cold from them, I let them soak some more in warm water. As soon as I can't feel cold from them anymore, then they are ready.
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2. Your Oil Must Also Be the Right Temperature
Since oil is also a major ingredient in mayo, this also must be at the right temperature for your mayo to come together. Just like the eggs, you want your oil to be between 70 and 80 degrees Fahrenheit.
What works for me is to make sure my house isn't too cold or too hot before I begin making mayo. I keep my oil out, so whatever temperature my house is at is what the oil temperature is. On hot summer days, I make sure I run my AC before I make mayo, and on cold winter days, I make sure to run the heater before making mayo. Ever since I've done this, my mayo has come out perfect every time.
3. Mix the Oil in Slowly
When you begin to mix your eggs and oil together, make sure you mix slowly. First, make sure your eggs are thoroughly whipped up. Then, and only then, can you begin to work the oil into your eggs. If you are successful, you'll see beautiful white mayo begin to form.
Use the Right Stick Blender
I find that using the right stick blender makes a world of difference when making mayo. For me, using a stick blender makes the process that much easier and quicker.
The one I use is the Bamix stick blender. This stick blender is super easy to clean and it has all the attachments I need to make mayo, smoothies, and even creamy potato soups!
Amy's Mayo Recipe
After making mayo quite a few times, I've tweaked the recipe that came with my Bamix stick blender to suit my tastes. Here is the recipe I use now for all my mayo. My husband loves, my daughter loves it, my son loves, and I love it!
- 1 egg
- 1 tsp white vinegar
- 1/2 tsp mustard powder
- 1/8 tsp salt
- 1 tsp lemon juice
- 1 cup oil
- Crack the egg into your mayo jar.
- Add your salt, mustard powder, lemon juice, white vinegar.
- Add your oil.
- Using your stick blender, hold it all the way at the bottom and blend on high until your egg is thoroughly blended. Then slowly bring it up to incorporate your oil. Mix your mayo by moving your stick blender up and down until you are satisfied with the feel and look of your mayo.
- Leave your mayo out for at least 8 hours before refrigerating. This gives the vinegar a chance to "cook" your raw eggs. Don't worry, you can enjoy your mayo right away.