Homemade Mayonnaise

Me and the BF love to watch the Next Food Network Star. So much so that three years ago on New Years Eve while getting ready to go out we were watching a marathon. Once we got ready and were heading to the car we stopped mid-walk and decided that we would really rather go back home and finish the marathon. When we got back we threw on our pajamas and rang in the new year watching the rest of the season.

Yesterday, while watching season 7 for a second time through one of the contestants was reprimanded because he didn’t make his own mayonnaise for his sandwiches. The BF asked whether I had a recipe for homemade mayo, and before he could finish asking I had already pulled out a recipe that I had been storing in my recipe book.

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The amazing thing about homemade mayo is not only that it is ridiculously easy to make, but you can add anything to it and create any flavors you want. I am going to post here both the original recipe (from the FoodNetwork Magazine) and a recipe from Alton Brown which uses some different techniques and ingredients.

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1 Large egg yolk

1 tablespoon white wine vinegar or champagne vinegar (I used distilled white vinegar)


1/2 cup vegetable or grapeseed oil

1/2 cup extra-virgin olive oil

1. Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat. Combine the oils in a pyrex measuring up (the one with a spout) and set aside.

2. Whisk the egg yolk, vinegar and 1 tblsp water in a medium heatproof bowl. 

3. Set the bowl with the yolk mixture over the saucepan and slowly whisk until a thermometer inserted into the yolk mixture comes up to 150 degrees, or 4-5min.

4. Set the bowl in the ice water to stop it cooking and whisk until the mixture is just lukewarm (do not let it get cold).

5. Put the bowl on a damp towel. Add 1/4 teaspoon salt

6. Start pouring the oils in very slowly whisking the entire time. If at any point it is not emusifying, stop adding the oil and whisk until combined. Whisk in 1-2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate for up to four days.

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Tips and tricks:

1. You can add anything to the mayo. We made three types, one with two-cloves of minced garlic, one with minced garlic and lemon pepper seasoning, and one with minced garlic, chili powder and cayenne pepper.

2. Here are some other suggestions:

a. Dill: Combine 1 cup mayo with 2 tablespoons lemon juice, 1 tablespoon chopped dill, 2 teaspoons minced shallot and 1 teaspoon lemon-pepper seasoning. Season with salt and pepper.

b. Chipotle: Combine 1 cup may with 1/4 cup lemon juice, 1 tablespoon chopped parsley, 1 tablespoon minced garlic and 4 minced chipotle chile peppers in adobo sauce. Season with salt and pepper.

Alton Brown Video: (the mayo starts at 5:02)


P.S. If you are watching season 8 FoodNetwork star, my money is on Justin!


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