I absolutely adore homemade mayonnaise because its nothing like the store-bought stuff. Its really fun to make, and its totally customizable. All you really need is an egg, some oil, and an acidic ingredient like lemon juice or vinegar; experimenting is really cool.
One tip if you’ve never made mayo before: really, really take your time when emulsifying the oil and egg. If you pour too quickly, the ingredients will not bind. Further suggestions are in the recipe directions below.
Since you will not be adding any preservatives (yay!) to this awesomely homemade mayonnaise, be especially attentive to its life outside the refrigerator. Also, I always throw mine out after a week. Any longer might be compromising the food-safety integrity of the mayo.
IMPORTANT NOTE: This recipe does use raw eggs so if you are unsure about whether you are “at risk” when consuming raw eggs, check out the USDA Egg Fact Sheet.
1 C vegetable oil, divided in half
1 T Dijon mustard
2 large garlic cloves, minced
Juice of one small lime
1/2 tsp salt
In a food processor, add the egg and mustard. Turn the food processor on. Through the feeder tube, add a drop (and I do–literally–mean 1 exact drop) of oil. Add another drop, and then another, until you have the thinnest, slowest possible stream of oil going through the feeder tube. This process of adding the oil will take several minutes. You will begin to notice when the oil and egg emulsify as the texture will suddenly “come together” and you’ll recognize the creamy consistency you are used to seeing. The reason I divide the oil in half is to ensure I don’t pour too fast; having a smaller volume to pour ensures maximum concentration each time.
When the oil is completely incorporated, and your mayonnaise is creamy, turn off the food processor. Add garlic, lime juice, and salt. Pulse several additional seconds, taste, and adjust flavor. If you want to make an aioli garlic spread, try substituting olive oil for the vegetable oil–delicious! Serve with Tostones, Tuna Burgers, or your favorite sandwich.