Anyone do a homemade mayo?

[xtramile]

I have wanted to make homemade mayo for years, and on the few occasions I have tried it never turns out right. Everything I have read online leads me to believe it is a very finicky and scientific process, with plenty of room for error. Does anyone have a method/recipe to turn out consistently good mayo?

 

[Masterkova]

A tip I picked up from Melissa Clark at the New York Times: mix in a teaspoon of water with the yolks before starting to add the oil. It works very well. This is her article from last year including a link to her recipe.

 

[VerbaVolant]

Lemon juice

 

[ouch]

Use a blender- damned near foolproof.


Although as a lifelong Hellman's advocate, I'll confess that I've recently been using Kewpie.

 

[xtramile]

Thanks for the tips, I will try again this afternoon. Anyone else have more to add?

 

[ouch]

One of the keys is adding the oil very slowly. A bit of mustard (Dijon or Coleman's powder) and rice vinegar are good to experiment with.

 

[gwgrooms]

I have made it in the past but that was years ago. If I remember, it came out pretty well. Alton Brown did a Good Eats episode about mayo and his methods usually work well for me. I remember his version required you to leave the finished mayo on the counter, unrefrigerated for a certain length of time. I think this was to allow the acid in the lemon juice to kill any latent bacteria before the mayo got cold and neutralized the acid's effect.

In fact, here ya go...
http://www.youtube.com/watch?v=HMx7aeU3cKk

 

[xtramile]

I have made it in the past but that was years ago. If I remember, it came out pretty well. Alton Brown did a Good Eats episode about mayo and his methods usually work well for me. I remember his version required you to leave the finished mayo on the counter, unrefrigerated for a certain length of time. I think this was to allow the acid in the lemon juice to kill any latent bacteria before the mayo got cold and neutralized the acid's effect.

In fact, here ya go...
http://www.youtube.com/watch?v=HMx7aeU3cKk

Beautiful! That was a wonderful video providing a true understanding of what is going on in throughout the process. Thank you!

 

[xtramile]

Success! Man oh man did I take it slow, but the finished product is great. Tonight it will go on some burgers.



Thanks to everyone's tips and references

 

[ChefJohnBoy-ardee]

I make so much bearnnaise and hollandaise at work... Taking your time while hurrying up is the best.

 

[guerreit2]

Don't forget to add things like sambal paste, blended herbs(parsley, basil, cilantro...etc), roasted garlic, or shallots for some awesome homemade mayos...Use your imagination, beats the stuff on the shelf at stores and is super easy to make after a couple of trial and error runs.

 

[Sullybob]

I've had good success with this method

 

[YetiDave]

I love the look of that method, Shawn, I'll have to try it!

 

[Sullybob]

I love the look of that method, Shawn, I'll have to try it!

It's pretty much fool proof.

 

[nageljo]

I have made it in the past but that was years ago. If I remember, it came out pretty well. Alton Brown did a Good Eats episode about mayo and his methods usually work well for me. I remember his version required you to leave the finished mayo on the counter, unrefrigerated for a certain length of time. I think this was to allow the acid in the lemon juice to kill any latent bacteria before the mayo got cold and neutralized the acid's effect.

In fact, here ya go...
http://www.youtube.com/watch?v=HMx7aeU3cKk

Do you have a different link for this? It says this one is private