25 July 2013

Homemade Mayonnaise

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I realize I have posted about making my own mayo before, but I failed to post a recipe.  What can I say?  I was young.  Back then, I had a bad habit of posting about the food I made without including a full recipe.  Well, I am now here to rectify myself. 

Mayonnaise is very simple to make, and I almost always have all the ingredients in my pantry.  It is quite versatile, too, as the seasonings can be adjusted to make it fit whatever you're wanting to make.  I have used this basic method to make coleslaw dressing and to give a more Italian flair to my pasta salad.  No matter what you're making it for, it's all about building an emulsion.

For this batch, the seasonings I used were salt, pepper, celery seed, garlic powder, paprika and sugar.  Start out by mixing together the yolk and dry ingredients, and then add the vinegar.  I have moved on from a whisk to a hand mixer, mainly because I was never able to whisk vigorously while slowly drizzling the oil into the yolk.

Once that mixture is combined, start adding the oil a few drops at a time until the mixture starts to thicken.  There's your emulsion!

At this point, you can increase the flow of oil slightly, though still slow, and continue mixing until all the oil is incorporated.

There you have it!  Homemade mayo!  Leave at room temperature for an hour and then keep in the refrigerator for up to a week. 


1 egg yolk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1 pinch paprika
2 pinches sugar
1 tablespoon white wine vinegar
1 cup oil

Whisk together egg yolk and dry ingredients.  Then mix vinegar into the yolk mixture. Continue to mix and start adding the oil a few drops at a time until the liquid seems to thicken and lighten.  Once you have formed the emulsion, increase the oil flow to a constant, thin stream. Continue mixing until all of the oil is incorporated. Leave at room temperature for 1 hour then refrigerate for up to 1 week.


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