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whole food ~ well made

Homemade mayonnaise recipe at lynnecurry.com.

The Miracle of Homemade Mayonnaise

It’s true that jarred mayonnaise is an exceptional product. Having it ready-to-use in the fridge makes egg salad, potato salad, coleslaw, tartar sauce and spinach dip one step easier.

But homemade mayonnaise is so much better–more satiny smooth, rich, pure and fresh.

You probably knew that already, but you’re still unconvinced that it’s easy.

But it takes so long, you say. Is five minutes too long?

Say “Yes” to Homemade Mayonnaise

First off, you want to have the very best eggs you can buy. Here’s my guide on good eggs and where to find them.

A grassfed burger with caramelized onions and an Oregon beer at lynnecurry.com.

Then, search for that pocket of time when it’s logical to steal those moments to make it, such as when:

  • 8 eggs are boiling for egg salad
  • fingerling potatoes are simmering for potato salad
  • the charcoal is lit but not ready for the burgers
  • the fish is breaded but needs a rest before frying

There are also times when it doesn’t really matter. I don’t need homemade mayo everyday.

But I do need it in the aioli for my oven fries and in the gribiche for the grilled salmon.

It is a treat on a burger and a little bit of luxury in all those summertime salads, from coleslaw to potato or this nostalgic tuna noodle salad.

Or how about when you’re making a crazy good BLT?

The Mayo Variations

Here is where the fun begins:

flavor your mayonnaise with chopped fresh tender herbs {I love chervil}, sriracha, sumac, curry powder, capers, chipotle {use the sauce from the can}, wasabi, roasted garlic, harissa, pickle relish, za’tar

…mix in some reserved bacon fat for the world’s best bacon mayo for burgers and BLTs.

Ultimate BLT at lynnecurry.com.

Plain is great, too, because you can taste the lemon juice, or ramp it up as you like.

With your own bowl and whisk, I hope you find making homemade mayonnaise worth every ounce of effort.

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Homemade Mayonnaise by Hand

This recipe makes a reasonable amount of mayonnaise, so that you don't have too much leftover. It is also easily doubled for occasions when you need more. Making it gets a lot easier with practice.

Course Sauce
Cuisine French
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Lynne Curry

Ingredients

  • 1 egg yolk pasture raised
  • 1 tablespoon water
  • 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • 3/4 cup best-quality vegetable oil

Instructions

  1. Dampen a dish towel, twist it into a rope and wrap it around the base of a medium mixing bowl, the heavier the better, to stabilize it. (Or, if you have a willing assistant, have them hold the bowl.)
  2. Whisk the yolk, water, lemon juice,and salt until it is frothy and light in color. Trickle the oil down the sides of the bowl while whisking, allowing time for it to be incorporated. Continue whisking and drizzling in the oil.

  3. Once the yolk mixture begins to develop a thicker consistency like yogurt, you can increase the flow of oil, pulling back if the mixture begins to look curdled until it is smooth once again. Continue whisking until all of the oil is used up and the mayonnaise is satiny smooth.

  4. Taste for salt and lemon juice and store in the refrigerator until ready to use or for up to 3 days.

Recipe Notes

If, for some reason, your mayonnaise does not thicken, it is fixable. Start over in a clean bowl with another elk yolk and whisk it well. Then trickle in the thin mayonnaise while whisking until your mayonnaise has thickened. If it’s too thick, you can then thin it with lemon juice or water.

Comments

  1. Lori L.

    Hi -. I was just wondering, I followed the directions but, it never got thick!!??? I used a combination Canola & Virgin Olive Oil. Do you think that could have been the issue?

    1. Hi Lori: Sorry to hear that, but it’s definitely not because you used those two oils. {Any oil works.} The most common reason making mayonnaise doesn’t work out is because the oil was added too quickly. I start out adding the oil *really* slowly, like in a trickle, or even adding a few good drops at a time, until it’s clear that the magic of emulsification is happening. If I get over-eager and add the oil too quickly is when I get a “fail” or a broken mayo. Hope you give it another try.

  2. I would never use vegetable oil – period. I’ll refer you to the book Deep Nutrition by Dr. Catherine Shanahan for an in depth study of the evils of vegetable oil and the harm it does on the cellular level. That also means canola oil which is another bad oil. The only oils I use on a regular basis are Extra-Virgin First Cold-Pressing Olive Oil for anything that does not involve heat and for cooking I use Avocado Oil.

    1. Katarzyna

      Listen to your gut… I am happy for you that you found an individual whose digestive preferences jive with yours. However, assuming that just because something works for you should work for the world is, well, pompous.
      Personally, at the moment, my tummy is quite happy with sunflower and i found its delicate flavour lends itself wonderfully in mayonnaise. I also enjoy variety and love to play in the kitchen experimenting with different oils even noting intonations of flavours from different regions.
      Just because you are satisfied driving a 1977 Ford Econoline day in and day out, doesn’t mean everyone should drive one. Oh… Also… Did you know avocados are flown across the globe while people scoff at local super foods like sunflowers, and walnuts, and dandelion greens?

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