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Pretty excited (yes, it’s amazing the things which excite me!)


made my first SUCCESSFUL batch of homemade mayonnaise. Other attempts have been major fails.

Room temperature egg yolks and a narrow bottle (I used a regular mouth pint jar) seem to have made the difference. I used a stick blender, hence the reason for a narrow container. Texture is a-w-e-s-o-m-e. Can’t wait to make some chicken salad sandwiches tomorrow. It’s a little on the tangy side compared to store-bought mayo…but since it came completely out of food storage, I DON’T REALLY CARE ….lol.

IN ORDER:

2 egg yolk
1 T lemon juice (juice of 1/2 lemon)
1 T white wine vinegar
3/4 teas salt
1/8 teas sugar
1 teas Dijon mustard
1 C vegetable oil*
1/2 C olive oil*

*Ratio on oil doesn’t matter, can be 100% of one, or flipped or whatever, as long as the total amount is 1 1/2 cups.

LET OIL AND EGG SETTLE. EGG YOLK MUST BE AT THE BOTTOM OF THE JAR before you start blending.

Stick blender pulsing without moving for literally 1 second at a time until mayo forms about 1/4 way up jar. Then can move stick blender around blending for 2-3 seconds at a time, moving stick blender vertically up and down incorporating the oil, until all oil is incorporated.

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