Making mayo at home is one of those practices that have fallen out of fashion. The whole raw egg/salmonella thing can be intimidating but it’s pretty easy to find pasteurized eggs in groceries stores. If you can’t find them you could still pasteurize them at home but it will require sous vide gear. If you’re interested you should check out my article on sous vide egg pasteurization which also deals with mayo pasteurization which in a nutshell talks about listeria and salmonella safe log reduction levels by application of heat bellow egg setting temperature. But if you wanna skip all that hassle, try getting pasteurized eggs.
Why make mayo at home?
Bragging rights mainly. Second… it’s a really cool skill to keep in the back pocket and if you’re into the sciency stuff, great! because there’s a lot going on with mayo and . Lastly and possibly the most important reason. The ability to control the final result. You choose the ingredients and you season it however you want. The mayo on this article is pretty basic, but eggs are incredibly fun to pair with spices, herbs, etc. You can even try different kinds of oils. If you want to use extra virgin olive oil I would suggest choosing a different method for whipping up your concoction. One that doesn’t imply the use of high speed metal blades messing with the thick oil molecules of EVO, stick blenders, regular blenders, food processors. EVO can help release bitter notes into food if tortured with any of these devices. Try the good ole whisk. Never fails. Ok, it fails… I have made mayo this way successfully once in my life. But that’s me.
Stick blender mayo.
This is probably the easiest and a full proof method to getting perfect mayo every time. Best of all, it takes no time. From combining all the ingredients to final wonderful mayo it’s just a few minutes. There is a very important fundamental requirement for making mayo no matter what your method is. The egg yolks MUST be at ROOM TEMPERATURE. I’ve never had any success otherwise. Your mayo will simply not come together and you will end up with a oily mess. Also, avoid avoid using copper or aluminum containers. Stainless steel or glass are ideal.
1 yolk (room temp)
1 cup of vegetable oil
1 garlic clove minced (optional)
1/2 tsp salt
1/2 tsp mustard
1 tbsp vinegar or lemon juice
1 tbsp water
Make sure you use a container in which after you add all the ingredients the head of the stick blender is totally submerged (this is actually pretty important). Add all the ingredients in no particular order. Place the stick blender into the liquid/fat mixture and blend at hi speed for a minute or two. Once the emulsion comes together it is possible that not all the oil was incorporated, specially the oil at the surface. If there is unincorporated oil at the surface, move the stick blender head up and down and make sure you blend all that oil into the mayo. You’ll know when it’s done. It will look simply beautiful.
Do you make your own mayo at home?
I’d be curious to learn about your technique and your ingredient ratios. How do you feel about raw eggs in mayo? Let me know guys!