Makin’ Mayo

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Making mayonnaise is simple and fast. The results are so worth it too. You’ll be surprised how tasty homemade mayonnaise is compared to store bought. Once I started making it I never looked back. There’s no actual cooking, you’re just making an emulsion of egg yolk and oil. There’s a lot of whisking involved so I like to get the girls to help me…

Empty Mayo Jar

Oh Snap! Out of mayo again!

You will need:
1 egg yolk*
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon sugar
2 teaspoons lemon juice
1 tablespoon white wine vinegar
1 cup vegetable oil
*Use eggs from a source you trust- don’t want to get salmonella now (super low chance anyway).


Stir the lemon juice and vinegar together in a small glass.  Put the dry ingredients, half of the lemon juice / vinegar and the egg yolk in a bowl.  Add a couple drops of the oil.  Just a little bit at first or else you won’t get the emulsion to start.  Get out a whisk.

Kids 1

Now that you have everything prepped go get your kids.

Kids 2

Who wants to help make mayo?

Girls 3

I’m talkin’ to you!
Any volunteers?
iPod torture

I need to see some action or the iPod gets it!


Oh, I got your attention?


Get stirring!


Thanks Girls!!

That’s more like it!  The trick to making mayonnaise is to stir rapidly and add the oil slowly.  If you have kids you can do this by hand with a whisk, otherwise get a stick blender.  Once the emulsion forms and it’s looking gloppy add a little more oil while whisking furiously.  After you’ve added half the oil add the remainder of the lemon juice/ vinegar.  Keep adding the oil until you have used it up.

Mayo stick blender

When you are done it should look like, well….mayonnaise.

If you didn’t get the emulsion and you just have a bowl of egg and oil don’t fret. You can save it by getting another yolk and a tsp of acid (lemon or vinegar) in a fresh bowl.  Add a few drops of oil, whisk/beat furiously until you get a creamy emulsion.  Now you can add the original mixture in slowly.

Finished mayo

You can substitute olive oil for part of the oil, add roasted garlic and call it aioli.
Or try other flavors to push this in other directions.


This post is part of the  Hearth-n-Soul blog hop. Click on the badge to see all the other participants for this week’s blog hop!

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