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HOMEMADE MAYONNAISE

Ever look at the ingredients list of your favorite mayo? Especially the ones that claim to be “Olive Oil Mayonnaise” that still use other oils more than actual olive oil? LOL What’s the point, right? Mayo is actually kinda pricey at the store for crap quality ingredients and who doesn’t like homemade anything, anyways? Here’s a quick homemade mayo for you. That way you can use whatever oil you like most and control what goes in it.

This is important: with most oils make sure you love the taste on it’s own. Most cheap oils will make the mayo taste bitter! I personally love using grapeseed oil because it hardly has a taste at all and you’ll never taste bitterness. Once you’ve mastered this in the making, feel free to add your favorite spices as you can really make some awesome spreads with it. Enjoy!


Print Recipe
HOMEMADE MAYONNAISE
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. In a standing mixer with the whisk attachment add the egg yolk, lemon juice, white wine vinegar, dijon mustard, and sea salt.
  2. Whisk everything for about 30 seconds until everything is blended to a bright yellow color. With a rubber spatula, scrape down the sides if you have to.
  3. Continue whisking on medium speed and start pouring the extra virgin olive oil very slow creating a very thin stream, about 1 teaspoon at a time until you've used about a 1/4 cups worth. Make sure everything is thoroughly combined before you pour in more each time.
  4. Then pour the remaining olive oil. As you see the olive oil accumulate on the sides, hold back the pour and allow the whisking to catch up and continue until you've finished pouring it all in. This should take about 8 - 10 minutes. At the very end scrape down the sides and whisk on high for 5 seconds.
  5. Store in a mason jar and keep refrigerated.