Homemade Mayo

TKB 7: The Anti-Hero Condiment

There are a lot of divisive things in the food space, pineapples on pizza, ranch or blue cheese, and steak doneness, now we can add mayo to that as well. I think when people hear that folks like mayonnaise they just imagine them eating it by the spoonful. As a member of the Mayo Mob I’m here saying we like mayonnaise but we’re not insane. But I understand why people don’t like mayonnaise, a lot of people I know say it’s a texture thing and I get it. There are foods I don’t eat that people will be shocked by.

So how did I start making my own mayo? It all happened by chance, well I was just lazy and didn’t feel like driving to the grocery store to buy some. I’ve been seeing people make mayo all the time online and was like “hey I probably got all the ingredients I need in the kitchen”, and luckily I did. Next thing you, it’s been almost 2 years since I bought mayo from the store.

Making your own mayo is one of those simple things that you can do that yes may take a little extra time but it goes a long way to elevate a meal. I put it in some homemade salad dressing, bang bang sauce when I make shrimp, or even in mash potatoes to add some creaminess. Okay I must admit the last one was just to experiment because I didn’t have sour cream on hand but it still tasted amazing. At our Christmas party I made ham and cheese sliders, which were a hit I might add, and multiple people asked what sauces I used on the sliders and guess what I told them what it was.

Ingredients

• 3 Eggs

• 2 cups Canola oil

• 2 Garlic Cloves

• 2 tsp Dijon Mustard

• Juice from half a Lemon

• 1 tsp Salt

• 2 tsp Sugar

Kitchen Tools Needed

• Immersion Blender

Instructions

• Add the eggs, garlic, Dijon mustard, lemon juice, salt, and sugar to a tall jar or plastic deli container.

• Blend until fully combined.

• While keeping the immersion blender blade in very slowly pour in the oil.

• Once all the oil is poured turn on the immersion blender then slowly raise the blade up as the mixture thickens and turns smooth.

• Seal in a closed container and refrigerate. Which is good for up to 3 weeks.