About a year ago, I wrote a blog called Emulsify. In it was a recipe for how to make your own mayo. As good as it was, it wasn’t foolproof and took a few too many steps and too much time. So, this time, I’ve found an even better recipe. It’s simple, easy and has turned out great every time. I’d give credit for where I found this if I could remember, so if you happen to read this and you are the creator, my apologies.
Home Made Mayo
You will need 1 mason jar (I use the big ones) and an immersion blender
Add to the mason jar in this order:
2 eggs – no need for them to be room temp, just dump them in there (you can use just the yolks if you want)
2-4 tsp lemon juice
1-2 tsp vinegar (if you like it a bit tangy)ground mustard, salt, pepper – any spice you might like. I used Old Bay this last time. YUMMY!
2 cups LIGHT olive oil
Put the immersion blender in and start ‘er up. In about 10-15 seconds, you’ll start seeing the mayo form. Slowly raise the immersion blender up from the bottom of the jar, pausing every little bit to allow the mayo to form. Continue raising slowly until you reach the top of your mix and then dip the blender in and move it about some to incorporate the oil. Your mayo should be thick and creamy and complete!