Materials for Mayonnaise:

  • Mixing Bowl
  • Wire Whisk
  • Kitchen Towel

Main Ingredients:

  • Egg Yolks
  • Oil
  • Lemon Juice
  • Salt
  • Pepper

Optional Ingredients:

  • Paprika
  • Cayenne
  • Mustard
  • Brown Sugar

Goal for Mayonnaise:

Texture: Creamy and thick.
Color: It will start out yellow, as you add water it will turn a creamy white.

Guide for Mayonnaise:

  1. Separate yolks from whites and put yolks into mixing bowl.
    • Pro Tip: We use 2 yolks for this guide and it makes roughly 1.5 cups of mayonnaise.
  2. Whisk the yolks until they become sort of a pale yellow.
  3. Add oil slowly drop by drop at first while whisking making sure to completely mix in the oil before the next drops.
  4. Once the mix has doubled in volume, you can start to add the oil in a little fast.
    • Pro Tip: Also, make a nest for the bowl with the kitchen towel. This makes it easier to whisk as you add oil. Take a break, making mayo by hand is a workout.
  5. Once your mix has become really thick and its beginning to get a little harder to whisk, squeeze in a quarter of a lemon in juice to the mix and whisk.
  6. Add all your other ingredients now in little amounts to bring some flavor to your mayo. If a bit of sweetness is your direction add brown sugar or honey. If a more earthy note is what you desire go for cumin and such spices. For more of a round flavor profile add Italian seasoning or other dried herbs. For a kick, add in cayenne or a little chili oil.
    • Pro Tip: Use more dried ingredients as it would keep better as fresh herbs and spices would rot faster than your mayo (unless you are making mayo for that day or meal).
  7. Season and taste.
    • Pro Tip: If mix is too thick add a splash of water and whisk together to thin it out, re-season and taste. If the mix taste has a strong oil taste, add more lemon juice or your optional.

Try These Eggs With:

  • Sriracha for your home made Sriracha mayo – I like to use the Korean Gochujang as I think that has more flavor than Sriracha.
  • Add minced garlic or roasted garlic for a nice aioli

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