C – Is it worth making homemade mayonnaise?
I am still not sure. My recent experience making mayonnaise is questionable. I don’t think I will use the same method again. It was hard to make because I used a hand mixer. I should have used the new Be Mindful Be Human food processor with a pour chamber. It would have been a lot easier.
But, I am not one who always takes the easy way out. I thought it would make it taste better. And, it would be cool to see how mayonnaise emulsifies when making it with a hand mixer. I’m such a food geek. It was hard, but I didn’t give up making mayonnaise with a hand mixer. Although, I almost did. It took me three tries before I had a good cup of mayonnaise.
Would I make mayonnaise again? Yes! Would I do it every time and never buy mayonnaise again? No.
One reason I won’t be making mayonnaise often is I kept on breaking the emulsion at the last minute. I was getting so mad at the very end. I kept on adding oil too quickly. Patience is the key. I had to breathe and be mindful. After three tries and thinking through what I did wrong, I finally got it right. I am a bit reluctant to do it again. But, it was so worth the effort.
That burger I had it on was amazing. It’s like the yellow ketchup I made and the mustard I keep making. Making things from scratch is the way to go. You know what is in it. It’s always better than the store bought stuff that’s been on the shelves for a while. I do wish the shelf life of this mayonnaise was a lot longer. Homemade mayonnaise only good for about three days at the most. No getting stomachaches and being sick here!
- Homemade stuff always wins.
- Fresher is better.
- Going the easy way and not trying to over complicate things.
- Using a food processor is the best way to go when making mayonnaise.
- 2 egg yolks
- ½ lemon
- 1 cup canola oil
- Salt to taste
- Pinch of sugar (optional)
- Place yolks in a clean bowl or a food processor. Whisk for 30 seconds or blend for 10 seconds.
- Add two to three drops of lemon juice. Whisk or blend again, briefly.
- Add a few drops of oil. Whisk or blend until it turns light yellow or creamy.
- Slowly add canola oil in a steady stream, while whisking or blending. Constantly blend until emulsified.
- Add salt and more lemon to taste. Add sugar if desired. Blend well. If mayonnaise separates after leaving it over night in the refrigerator, add an additional yolk and whisk again.
- Sever on a burger, salads or in dressings.
It tasted really, really good. It was so fresh and light. So creamy. I loved the balance of flavor. Light in lemon, fresh-egg taste. Not oily tasting at all. It was the best tasting mayonnaise I’ve ever had. I was a bit scared of the raw egg and getting sick. But, we bought these eggs extremely fresh from the farmers market the day before. Making mayonnaise when everything is fresh is key.
Hope you try it and see how really good it is.