How to make mayonnaise
Two methods to make Mayo
Let's talk about how mayonnaise is made. It’s a pretty basic recipe, but I am going to show you two different methods today on how to make it. This recipe is a real lifesaver if you for example need mayonnaise, but you don’t have any. Chances are, you have all of the ingredients to make this stuff laying around already. Additionally, making it yourself allows you to have full control over how it tastes, you can really fine-tune the flavor, or even add additional ingredients.
One is a super simple method if you have an immersion blender (or any other type of blender), and
The other is the traditional method of making it by hand, in case you don’t have one.
On top of that, I am going to make a different type of mayo with each method, one with the classic recipe, and the other a Mexican style Mayonesa with lime juice that I came across from my years living in Tucson. This one is perfect for elotes. Lastly, I very every so briefly wanna discuss what is going on here scientifically.
Method 1: Traditional Mayonnaise
Let’s start with the classic recipe, and do it by hand. Now I really want to preface this by saying it may look daunting, but it’s actually very very simple.
The first thing I am going to use is an egg yolk. Next, I added about 2 teaspoons or a few squirts of dijon mustard, and a quarter teaspoon of salt. Next, I used the juice from one half a lemon. You do have some freedom here, if you would prefer to add some distilled vinegar here, it will also work. We basically just need something acidic or sour here. Ok just pour the lemon juice in and give this a mix.
Ok, now I am ready to add in some oil. Specifically ¾ cup of a neutral oil, so something like vegetable oil or canola oil, I don’t really recommend olive oil for this, it’s too strong of a flavor. Now the cool thing here is you have some latitude, you could blend some olive oil in or experiment with different oils to get the flavor you are after.
Alright, let’s start mixing in our oil.
To do this whisk the egg yolk mixture and slowly pour it in a little at a time. If you pour it all in at once, it will be very hard to whip it up and it won’t come together easily. Just drip it in with one hand, and whisk with the other. Again it seems like this is a real pain in the ass, but it’s actually not too bad. After about 90 seconds, all the oil should be poured in and it should look like mayo should. Just pour this into a ramekin or small bowl and place this in the fridge to firm up. That’s the classic method, let’s move on to the easy method for making mayo.
Method 2: Blender Mayo
Ok, let’s move on to method two. Now as I stated I am going to make a mayonesa version, which has lime juice as the sour component. Now this time, as long as you have an immersion blender, this is dead simple.
This time, I am going to add the full egg, cuz why not. Again I am going to add about 2 teaspoons of dijon mustard, and ¼ teaspoon of salt. Now the beauty of this method is, we don’t really need to worry about what order we place the ingredients in. So I am going to dump in my ¾ cup of canola oil. I am going to add some chipotle for some smokey character, and some crushed garlic for some extra punchiness. For the acid this time, I am going to add the juice from one lime. Alright with all of the ingredients in here, it’s blendy time.
The immersion blender is just so efficient at whipping air in that we don’t need to slowly pour in like before. Just keep blitz until a few seconds later you got a nice mayonnaise. Again, I am going to put this into the fridge for a little bit for everything to solidify a little and the flavors to come together. You can use it immediately, but I think it tastes better if you let it sit for a day.
Condensed Recipe:
Ingredients:
Classic Mayo:
1 egg yolk
Juice from one half of a lemon
2 teaspoons of Dijon Mustard
1/4 teaspoon of salt
3/4 cup [177 mL] Neutral Oil
Mayonesa
1 egg
Juice from one lime
2 teaspoons of Dijon Mustard
1/4 teaspoon of salt
Sprinkling of Chipotle
3 crushed garlic cloves
3/4 cup [177 mL] Neutral Oil
Condensed Instructions:
Mix Egg yolk, salt, lemon juice, mustard together.
Slowly drip the oil in, adding a little at a time while whisking vigoursly. The mayo should come together after 90 seconds.
Cover and place in the fridge to firm up.
Enjoy!