I am surprised how hard it is to find decent quality mayonnaise here, in States. For a while we were getting away with mayo from the local European store. But for some reason they recently ran out of the brand I liked and stopped carrying it.
So I was left out to make my mayo myself. After all it is also better to know what the mayo you eat is made of, that is: egg yolks, mustard, oil, vinegar, salt and sugar to taste, that is it.
Whatever tools you use for mixing, mayo make sure that mixing part can reach all sides and bottom of the mixing bowl, it is important that the oil is mixed in completely and it should not sit on the sides.
I used hand blender with wire mixing attachment which only has fast speed, so I had to pulse it so it doesn’t overheat (keeping handle vertical helped prevent spilling). I also had to make sure to keep cap from rotating, I would prefer to have 3 hands to make it more elegant: one to hold cap, one to hold blender and one to gradually pour oil in.
- 2 big egg yolks
- About 1 cup of sunflower oil
- 1 teaspoon of ground mustard
- 0.5 teaspoon of salt (or more to taste)
- 0.5 teaspoon of sugar
- 0.75-1 tablespoon of white wine vinegar (5% acidity)
- Water to taste, between 1 and 2 tablespoons, boiled and cooled down
How to prepare, step-by-step:
- Prepare ingredients: use eggs and other ingredients at room temperature:
- Separate egg yolks from whites, put yolks to narrow and tall mixing bowl (tall enough to fit all ingredients and not spill them around while mixing), I used hand blender with wire attachment and its cup for mixing (it was convenient enough, but required some agility to not spill ingredients around while mixing):
- Add all salt, sugar and mustard to the same mixing bowl:
- Next part is quite important for successful outcome, make sure you add oil very slowly on the beginning and mix everything good before adding next portion:
- Add vinegar, if you use vinegar with other acidity than 5% you may need to adjust amount of it as well as amount of water:
- Mix it well:
- Then gradually mix remaining of the oil, if you use hand blender which has only fast speed (like I did) pulse it, don’t run it all the time on high speed – mixture becomes thicker and mixing it on constant high speed with wire attachment may be a bit too heavy for a hand blender:
- Now add cold boiled water to gain consistency of the mayo you like (and reduce acidity if needed):
- Mayonnaise is ready:
- Serve it as sauce, use as base for other sauces, salad dressing and so on:
- Homemade mayonnaise can be stored in the fridge in airtight jar for a few days: