The first time I ever made mayonnaise, it was from a recipe out of Keys to Our Kitchens, the cookbook my friend (and former MIL) Carlene wrote for the Women’s Club in Dayton, Ohio. It used melted butter instead of oil so technically, Fellow FoodBeest, it was probably more of a Hollandaise sauce than a true mayonnaise.
Either way it was revelation to me that anything could be that easy and taste that good.
Like I do with everything else, I played with it over the years and I have come up with this. First of all, use a blender. It is much easier than a whisk and a bowl and the shape of the blender is particularly suited to creating a good mayo.
Helleman’s, eat your heart out.
What You Need to Make Homemade Mayonnaise
2 [very fresh] eggs or 1 egg and 2 egg yolks
5 T lemon juice
½ C cider vinegar
2 T Dijon mustard
2 t salt
1 t sugar
1/8 t freshly grated ginger
1/8 t cayenne pepper
1/8 t smoked paprika
2 C corn oil (or 1 C corn oil and 1 C oive oil)
[using melted butter instead of oil will produce an extraordinary mayo, but by "law" you have to call it Hollandaise]
½ t lemon zest
How to Make Homemade Mayonnaise
Combine the eggs, lemon juice, vinegar, mustard, sugar, salt, ginger, cayenne and paprika in a blender and process for 10-15 seconds.
Slowly, and with the machine running, add oil through the feed tube. Process until thick. Let it sit in the fridge for a few hours while the flavors come together.
Enjoy any way you use commercial mayo.
Update: Dinner was a tribute to mayo: crab cakes with remoulade sauce and coleslaw, all made with the aforementioned mayonnaise, and oven-fried potatoes. Don’t you just love it when it all comes together, Fellow FoodBeest?