Make your own homemade mayo

Mayonnaise made at The International Culinary Center

(CBS News) Homemade mayonnaise is totally, completely and utterly different from  the store-bought stuff.

I actually like homemade mayo, and that's coming from someone who doesn't want mayo  anywhere near her sandwiches or pasta salads. All you'll need is an egg, vinegar, mustard, salt, pepper and oil. These ingredients are usually just laying around my kitchen anyway, so whenever I want to spice up my lunch or dinner, homemade mayo is right at my fingertips.

Video: Learn to make homemade mayo

We learned how to make a variety of sauces in class, particularly sauces that require a lot of whisking; hollandaise, bearnaise, sabayon and mayonnaise. It can seem a bit tedious, but it's totally worth it. Electric blenders won't give you the same texture that whisking will.

Making homemade mayo is something everyone should try at least once. It's easy, impressive, versatile and so much better than anything you'll get at the grocery store.

Watch the video to learn how to make homemade mayo.

Mayonnaise
Adapted from The International Culinary Center

  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon red wine vinegar
  • White pepper, to taste
  • 2/3 cup vegetable oil

Directions:

1. Make sure all ingredients are the same temperature. (It's a temperature sensitive sauce. The closer the ingredients are to being the same temperature, the better they will mix together)

2. Combine egg yolk, mustard, salt, vinegar and some white pepper in a bowl and whisk for 20 seconds. NOTE: Salmonella lives on the outside of the egg, not in the yolk. The yolk is perfectly safe to eat raw. If you are concerned, rub some white vinegar on the shell of the egg, or put it in some boiling water for a few seconds.

3. Start incorporating the oil, drop-by-drop, whisking continuously until there is an emulsion (until the oil works into the sauce and makes it creamy). Once an emulsion is formed, add the rest of the oil a little at a time, or in a thin, steady stream and whisk continuously.

4. When your mayo is the consistency of... well, mayo, you can stop whisking. Serve as is or mix in some fun ingredients: garlic, herbs, lemon, jalapenos, chipotles, abobo sauce...anything you want. It'll be delicious.

  • Alison Stravitz

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