Recipe: Homemade Mayonnaise
- posted on: April 6, 2020
- posted by: Kari Fetrow
Hi folks, Kari here again! For the past several months I have had the pleasure of leading a group of committed volunteers in our 21 Acres Kitchen to prepare food for the Farm Market’s Deli. This recipe is a staple in a lot of our salads and now its become a staple in our amazing volunteer Tom’s household! He says, “I’m excited that people can make mayo at home and know exactly what they’re getting.” The first time I had Tom make mayonnaise in the 21 Acres kitchen, he was amazed at how easy it was and by the time he had done it 3 times he was a straight-up professional. Now he is our resident “mayo chef!” These photos were sent to me by Tom after making his first batch of mayonnaise at home.
makes about 16 oz.
1 egg, at room temperature
1/4 + 1 1/4 cup sunflower oil
1/2 tsp champagne vinegar (apple cider or white wine will do too — whatever you like best)
pinch of dry mustard
Start by setting out your egg for about 30 minutes before you’re going to use it to bring to room temperature. (If you forget to do this you may be fine.) Crack the egg into a food processor or a small blender. Add the 1/4 cup sunflower oil to the blender. Blend the two for at least 30 seconds, until the mixture is pale yellow in color. (This is the most important part of the mayo making process, if it is not done properly your mayonnaise will not set.) After you have achieved a pale yellow color, with the food processor or blender running, drizzle the rest of the oil very slowly into the mixture. Next add in the rest of the ingredients and taste test to make sure you added enough salt and vinegar. Voila! You just made mayonnaise! It will keep for up to 1 week in the fridge. Use it in all of your favorite recipes or, of course spread it on a sandwich.
Kari’s Tips, Tricks, and Recommendations:
What I love about homemade mayonnaise is how rich and decadent it is. Store bought can be good, but there really is nothing like a homemade mayonnaise. I want to give you some tips for if and when you try to make this recipe and it doesn’t work, i.e. your mayonnaise does not become thick (set).
Troubleshooting before starting:
-the egg is at room temperature (this will help the egg emulsify with the oil)
-blend the egg and the 1/4 oil for 30+ seconds (this starts the emulsification process)
How to fix a broken mayo:
If you get to the end and your mayo is runny and not creamy and thick, you can still fix it! Start by removing the runny mayo from the food processor. Then add an egg yolk to the empty food processor with 2 tbsp oil and blend for 30 seconds. Then slowly add in the broken mayo. Sometimes you may even need to do this twice (its definitely happened to me)!
Here are a few of our most popular customizations:
-curry powder and tikka masala
-black garlic + raw garlic
-just raw garlic