After Jenni told me that mayonnaise is easier to make if the eggs are room temperature, I’ve been making mayonnaise (and not eggy-oil) on the first attempt ever since. Thanks! Mayonnaise is surprisingly easy to make, and only requires eggs and oil. I add a little sea salt and lemon juice at the end. I even took a video of the emulsification a while back- you can hear the sound deepen if you care to watch all the way through. I didn’t measure in the video, but I’ve decided that it’s easier if I measure because then I am better able to gauge how fast I’m pouring.
How To Make Homemade Mayonnaise
Use two raw eggs
2 cups of oil- I use a more refined olive oil, I don’t mind the taste of it at all, though it’s not as strong as extra virgin would taste
Put the eggs in the food processor, turn on, and take a full minute to pour in each cup of oil. I have a clock with a second hand up above my counter, that helps.
By the time two minutes are up (or one minute for one egg/cup of oil) it should be thick! In my experience you have to pour it slowly- dumping it all in at once and then letting it run for a minute doesn’t seem to work.
Then I add a small pinch of sea salt and let it mix in.
It does thicken a little more in the fridge.
According to Nourishing Traditions you can add a couple tablespoons of whey and then let it sit out on the counter for a couple days to lactoferment before putting in the fridge. With the lactofermentation, the mayonnaise will keep longer. I’ve done this before and didn’t notice a taste difference- this time I didn’t have any whey so I just did plain.
Without the whey it lasts in the fridge a couple weeks.
Easy, isn’t it? If you’ve ever taken the time to compare ingredients on different store bought mayonnaises I believe you’ll agree that it’s easier to just make your own. And frugal! Costing essentially as much as you pay for oil.
My triumph last year when I finally got mayonnaise to work right (before I was using cold eggs)
About good quality olive oil
More raw eggs- in smoothies this time
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