Are you tired of store-bought mayonnaise that lacks flavor and freshness? Why not try making your own DIY mayonnaise at home? It’s easier than you think and the taste is out of this world!
I can recall making homemade mayonnaise once at work and it looked just like the store bought, although not quite white. Read the link on the bottom regarding the color of natural mayonnaise. A work buddy passed on trying it though, they were so conditioned to the store bought science experiment in a jar. I still appreciate you Richard! It’s a mindset we can overcome.
Always keep in mind – if you can’t pronounce it, understand it, spell it, and the word is so long you couldn’t remember it…it most likely isn’t good for you. Keep it simple!
Mayonnaise Recipe
To start, gather the following ingredients:
– 1 egg yolk
– 1 tablespoon horseradish sauce
– 1 tablespoon lemon juice
– 1 cup light olive oil
– Season to taste (any herb or sea salt will do!)
In a bowl, whisk together the egg yolk, horseradish sauce, and white wine vinegar until well combined. Slowly drizzle in the vegetable oil while whisking continuously, until the mixture starts to thicken and emulsify. Season to your own specific taste. Go crazy with it!
Congratulations, you’ve just made your own homemade mayonnaise! The best part is that you can customize it to your liking by adding herbs, garlic, or even Sriracha for a spicy kick.
One problem you may encounter in making your own mayo is broken emulsion. No worries! Just whisk again and try adding a little lemon juice, water, or vinegar to emulsify the mixture. Whisk until it becomes smooth and creamy again.
Broken Emulsion
Reasons for broken emulsion:
- Excessive Heat. Keep your mayo cool.
- Adding ingredients too quickly. Take your time, be patient, and add ingredients gradually to ensure a smooth and stable emulsion.
- Using old or expired ingredients.
So there you have it, brave culinary explorer! Watch out for excessive heat, add ingredients with care, and use fresh ingredients to avoid the dreaded Mayo emulsion break. Now go forth and conquer the kitchen with confidence!
Vegan Mayonnaise
If you wanted to create a vegan mayonnaise, substitute aquafaba, which is canned chickpea juice. Chickpeas are also called garbanzo beans and besides canned, you can find a powdered version, or make your own garbanzo beans and use the left over juice! Don’t be afraid to try different things, you just may create your own mayo masterpiece.
To store your DIY mayonnaise, transfer it to an airtight container and refrigerate. I super love my mason jars that come in all sizes. It will keep for about a week, but trust me, it won’t last that long once you taste how delicious it is!
So why settle for bland store-bought mayonnaise when you can easily make your own at home? Give this DIY mayonnaise recipe a try and elevate your sandwiches, salads, and dips to a whole new level of flavor!
Try this recipe:
To Die For Grilled Cheese Sandwich
Mayonnaise Grilled Cheese Sandwich:
Ingredients:
– 2 slices of bread
– 2 tablespoons of mayonnaise
– 1 cup of shredded cheese (cheddar, mozzarella, or your favorite cheese)
– Butter (for spreading on the bread)
Instructions:
1. Spread mayonnaise on one side of each slice of bread. This may sound strange, but trust me, it’s a game-changer for grilled cheese sandwiches.
2. Heat a iron skillet over medium heat.
3. Place one slice of bread, mayonnaise side down, in the skillet.
4. Sprinkle half of the shredded cheese on top of the bread.
5. Place the second slice of bread, mayonnaise side up, on top of the cheese.
6. Spread a thin layer of butter on the top slice of bread.
7. Cook the sandwich for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
8. Serve hot and enjoy the gooey, creamy goodness of this mayonnaise grilled cheese sandwich.
So next time you’re feeling adventurous in the kitchen, give this recipe a try. You won’t be disappointed!
The Adventure Machine
Reference/Further Study:
https://www.foodrepublic.com/1453722/why-is-mayo-white-not-yellow
The Adventure Machine 
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