I’ve always wanted to make mayonnaise from scratch, because I had heard it was much better than store purchased mayonnaise, so I decided to give it a try.
Now the first thing about mayonnaise is that of course it’s made with raw eggs, which does have some degree of risk of foodborne illness. I use a technique to pasteurize them at home that calls for holding for 4 minutes at 142 degrees (a quick google search on this provides all sorts of information). Apparently this is slightly controversial to some people but everyone has to gauge their own risk behavior, so if you feel it is a risk, definitely purchase pasteurized eggs.
The recipe I have is terribly easy, it’s one (whole) egg, 1 C. oil, 1 t. lemon juice and 1 t. salt. I’ve made this a couple of times and found that the milder the oil, the better it tastes. Olive oil makes it taste slightly “off” to me, but some people love it. I used grapeseed oil and found that to be quite good.
Immersion blend the egg.
Add the oil and immersion blend.
This is about 4 seconds later. Just kidding it was about 7 seconds.
Then I added the lemon juice and salt. I personally liked it a lot. I will probably try it with just yolks (as is traditional) but using the whole egg appealed to me and I wanted to see if it worked…which as you can see it did! This makes a nice amount and will last in the refrigerator without separating for about a week.