How To: Make Homemade Mayo | Want a foolproof way to make homemade mayo? Then you’re in the right place. Does your mayo not thicken? Wondering what oil to use? Should you break out the blender? Read on to put your mayonnaise worries to rest…forever…
It all boils down to a few simple rules. Follow them all for mayo bliss. Here you go:
- Use Fresh Eggs: They have more Lecithin (choline) which breaks down fat molecules and helps your mayo emulsify. Also, as eggs get older, they lose moisture (and replace it with air). Moisture is important here because, after all, we are making an emulsion (successfully combining oil and water). No moisture = no emulsion.
- Use Warm Eggs: Same premise as with older eggs, the warmer they are (as opposed to colder), the easier they are to break down and form an emulsion. We like to put them in a bowl of warm water for at least 10 minutes before we use them.
- Use Corn Oil: It has a lot more polyunsaturated fat (fat that’s liquid at room temperature) than olive oil (like 6x more) so it’s easier to separate and again, form an emulsion.
- Use a Blender: Remember, air is a bad thing. That’s why a blender works so well – it’s a small blending area that mixes everything together hard and fast. Have you ever tried a food processor? It won’t work because there is too much air exposed to the food. And don’t even bother whisking it manually. That ship has sailed.
- Add Vinegars/Acids Early: What do acids do? You guessed it – break things down. Add them early to help you emulsify.
- Add Salt/Spices Late: There are many arguments on this one, but from our experience, adding more players to the party just complicates things (not to mention adds to the whole science thing), so add these granular ingredients at the end so they don’t get in the way.
And there you have it. Enjoy your mayo making days!
Check out this recipe to see homemade mayo in action.