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Homemade Mayonnaise

Updated: May 5

Homemade mayonnaise is a great emulsion sauce to have under your belt that goes with many kinds of dishes. Its smooth and creamy texture, and high fat content coat your palet which subdues any pungent flavors, but nonetheless binds them together.


Some people will innately be afraid to use raw egg yolks which is understandable. To alleviate this fear make sure to buy pasteurized eggs and you can even take it a step further and boil the eggs for a minute or two just to help kill off any lasting bacteria. However, the acid from the lemon juice and dijon mustard should be adequate in killing off any bacteria.


It helps to make the mayo in the container you will be storing it in to save dishes. I recommend a mason jar or some other type of air tight glass container.


The possibilities are endless with homemade mayo! You can make it sweet, make it spicy, make it herbaceous, or whatever you desire. Have fun and enjoy this recipe for the starting point that it is!


Ingredients

  • 2 Egg Yolks

  • Lemon Juice

  • Dijon Mustard

  • Avocado or Olive Oil

  • Honey

  • Salt & Pepper

Steps

  1. Separate two egg yolks into the container and keep the whites for another recipe.

  2. Add a scoop of dijon mustard (about a tablespoon) and the same amount of lemon juice. Then add the honey and lastly the oil of your choosing (about 4-6 ounces)

  3. Begin mixing with an immersion blender at the bottom of the container so that the yolks are nice and blended to begin with. Slowly raise the immersion blender through the mixture and after reaching the top feel free to blend into the mixture a few times. This shouldn't take long and make sure not to overland the mayo.

  4. Finish with some salt and pepper, give it a mix and enjoy.



Avocado Lime Mayo

  • 2 Egg Yolks

  • Lime Juice

  • Dijon Mustard

  • Avocado

  • Avocado Oil

  • Salt & Pepper




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