Homemade Mayonnaise

HOMEMADE MAYONNAISE:

My whole life I watched my grandma make homemade mayo and I always wondered why she went through the hassle when it was so easy to just go get a bottle of Best Foods. I finally watched her make it one day and was shocked it took her less than a minute to whip up a jar of homemade mayo. That same day I went on Amazon and bought an immersion blender so I too could start making my own mayo. This is the one I have ($30): https://www.amazon.com/gp/product/B075X1KPLZ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 but my grandma bought hers for $15 and it works just fine.

If you are looking into getting an immersion blender, they work great if you make a lot blended soups like Butternut Squash or Tomato Basil Soup, because you don’t have to go through the hassle of transferring hot liquid to a blender, you can just blend it in the same pot. However, instructions are included below to use a regular blender as well!

For the Immersion Blender method:

The key to getting the right consistency is to not rush the process. Start with a wide mouth mason jar (you want something that is the same width throughout the glass - a glass that gets narrow at the bottom will not work for this). First, crack in a room temperature egg to the jar. Add in 1 cup of a neutral flavored oil - you do NOT want to use regular extra virgin olive oil for this, I’m Spanish and even I don’t want my mayo to taste that strong. Good options are light flavored olive oil, avocado oil, vegetable oil, or canola oil. Season with a pinch of salt and the juice from 1 small-medium lemon. At this point, if you want flavored mayo, you can customize by adding any additional spices or flavors here. If you want to turn this into aioli, adding a bit of garlic paste will do the job.

To start making your mayo, stick your immersion blender right on top of the egg yolk and turn it on. Do NOT move it from here until you start to see the color at the bottom of the jar start getting a little pale white (it should be like a cream pastel color). Once you start to see that color work it’s way up the jar, you can start moving your immersion blender up super slowly. If you go too fast, you risk ending up with a broken mixture or a mixture that’s too runny. You’ll be able to visibly see the mixture starting to get thick, and that’s a tell tale sign that you can continue moving up the jar. Once you get to the top and almost the whole mixture is thick, continue raising the blender up and down until the whole mixture is thick and well incorporated. That’s it you’re done! To view a video demonstration of this, you can check it out in my highlights on @rockinmeals Instagram.

Hope you all enjoy! If you have any questions before trying it out, drop a comment below!

Ingredients:

For the Homemade Mayo:

• 1 room temperature egg

• 1 cup lightly flavored oil (you do NOT want to use regular extra virgin olive oil for this, I’m Spanish and even I don’t want my mayo to taste that strong. Good options are light flavored olive oil, avocado oil, vegetable oil, or canola oil)

• ½ tsp salt

• Juice from 1 small to medium sized lemon

To turn this into Garlic Aioli:

• 1 tsp garlic paste

Directions:

For the Immersion Blender Homemade Mayo:

• In a wide mouth mason jar, add in a room temperature egg. Then add the oil, lemon juice, and salt. If you want to make aioli, you can add in the garlic here.

• Stick your immersion blender directly over the egg yolk and turn it on. Keep it there for 10-15 seconds until you start to see the mayo form at the bottom and the color starts turning a light cream color.

• Slowly raise the immersion blender little by little - do not go too fast at this step or it will not emulsify and you will not have thick mayo (full video on @rockinmeals Instagram highlights). You basically want to wait until the mixture under the immersion blender is thick to continue raising the blender

• Once almost the whole jar has gotten to a thick consistency, continue raising and lowering the blender until everything is fully incorporated.

For the Regular Blender Homemade Mayo:

• When making mayo in a regular blender, you follow a similar process to that above.

• Crack a room temperature egg into your blender and add in salt and lemon juice.

• With the motor running on low, SUPER slowly stream in 1 cup of neutral flavored oil. I recommend using a funnel or measuring cup with a spout to make sure you aren’t streaming in the oil too quickly.

• If you see that the mixture is not thickening, you are probably streaming it in too quickly. To fix this, keep the motor on low without streaming in any oil for 30-60 seconds and then continue to stream in the oil.

• Once the mixture is totally emulsified and thick, transfer to a jar with a tight fitting lid.

• Your mayo should last in the fridge for up to 2 weeks.