A couple days ago my sister noticed we were out of mayonnaise and suggested I whip some up and do a tutorial at the same time. My first reaction was, why do a tutorial? Doesn’t everyone know how to make mayonnaise? Well, according to Google, there are a lot of people looking for homemade mayonnaise tutorials and recipes, so I’m obliging.
I actually can’t remember making mayonnaise myself, but we used to watch Mom make it as kids all the time. Mayonnaise is basically a couple spoonfuls of vinegar, one egg, a bit of salt, and oil all whipped in a blender. The thing I most remember about Mom making mayonnaise is that you had to be extremely careful when pouring the oil into the blender because if you poured too fast, the whole thing would collapse into a liquid. But now that I think of it, the reason that was such a problem in South America at the time was probably due to our eggs not being fresh. In fact, you never cracked an egg directly into any recipe. First you made sure the egg wasn’t rotten, then added it to the recipe. I have a feeling you can’t go wrong making mayonnaise with fresh eggs. In the video below I used two small eggs from our chicken coop.
You can check out several recipes for mayonnaise at Old Recipe Book. I made up my own recipe:
Balsamic Vinegar Mayonnaise
1 large or 2 small eggs
1 tsp salt
3 Tbsp balsamic vinegar
1 tsp honey
1 to 1 1/2 cups vegetable oil
How to Make Mayonnaise
The video below shows me making the above recipe. It took about ten minutes. Key: start with a clean, dry blender. Put egg, salt, honey and vinegar in the blender. Blend on medium for a minute. Start pouring the vegetable oil in a drop at a time to begin with, then in a thin stream until the mayonnaise is the thickness you wish. I used about a cup of oil, and the mayonnaise thickened even more after it was refrigerated.