Homemade Mayonaise

Since mayo is a base ingredient to so many dishes, I thought I'd show how you can make your own, then your recipes will truly be yours and no one will be able to figure out your secret ingredient.

Remember to get creative! You can flavor your mayo however you may like, for example, you can make sundered tomato mayo for veggie sandwiches. You could make basil mayo and roasted baby artichoke mayo for chicken sandwiches. Perhaps some horseradish mayo or dijonainse for roast beef sandwiches or hamburgers. Even lobster mayo for fish sandwiches. Then you can play with the oil. You can use olive oil, coconut oil, peanut oil, grape seed oil, walnut oil, etc...The sky is the limit.

Note: It is important to realize that these recipes are merely guidelines to follow. They'll taste great as they are, but I encourage you to play with them and make the recipes your own.

Note: It is good practice to read the entire recipe, while paying particular attention to the "Notes", before you try to make the dish, as there are often subtleties that can be easily overlooked, which sometimes, can make all the difference in the world for the outcome. 

Serves: About the same as a jar from the grocery store.

Skill Level: Intermediate

Prep time to make filling 7-10 minutes.

Ingedrients 

• 6 whole eggs
• 5-7 cloves of garlic
• 3 tbls mustard, any kind you like.
• ¼ cup lemon juice
• 3 tlbs white vinegar (not pictured)
• 3 tlbs Worcestershire (In the photo is Salsa Inglesa, which is a Central American Worcestershire, which has a much lighter flavor than the English Worcestershire, but use the one you like the best. 
• 3-5 dashes of Tabasco
• Kosher Salt - to taste
• Fresh cracked pepper
• vegetable oil

Tools needed:

• Immersion Blender
• Large Bowl or Container

Note: As always, change or adjust the ingredients to suit your tastes.

Place all ingredients in a fairly large container. The mayo will grow as we add the oil, so you want some extra room to accommodate this.

Use a hand immersion blender to blend all the ingredients well, before you add the oil.

Add the oil, in a very thin stream. You want to add the oil slowly enough that the immersion blender blends the oil in at the same rate you're adding. If you add the oil too fast, then the mayonnaise will break.

The amount of oil added will depend on the thickness desired.

After a minute or two, while slowly adding the oil, you will begin to see it thicken. Move the immersion blender up and down to make sure you're blending all the oil.

When the mayo has gotten nearly as thick as store-bought mayonnaise, stop blending, as this is a good time to check the flavor. As you can see in the photo, I've added some additional salt and Tabasco sauce. Continue to blend until you achieve the desired thickness. The more oil you add, the thicker it gets. But be careful, if you had to much oil, the mayonnaise will break.

Note: By "break", I mean the oil will physically start "breaking" out of the mixture, or emulsion, and at that point, the mayonnaise it's ruined.

Which you have reach the desired thickness and you have adjusted the flavor to meet your desires, You're done.

This recipe makes roughly the same amount as a jar of store-bought mayonnaise.

Will keep for about a week and a half to two weeks.




Enjoy