I once saw Alton Brown make mayonnaise from scratch....and I've wanted to attempt it ever since. We don't eat mayo very often though. I usually end up losing part of each jar to expiration - which is especially scary because store-bought mayo has a fairly long shelf-life. Home-made mayo, on the other-hand, is only good for about 7 days. But it's cheaper and less chemically plus it's easy to make only the amount you need.
Homemade mayo looks a bit more yellow than the store-bought stuff due to the eggs. Not entirely sure how they get commercial mayo so white?! If anyone knows, feel free to clue me in! In fact, Alton probably covered this in the episode I watched, but it was years ago and I don't remember.
Ingredients: yield 1 pint
2 eggs (1 separated)
1 1/2 cups canola oil
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon prepared mustard
Equipment:
Mixer with whisk attachment
Seal-able container such as a canning jar
Directions:
- Mix 1 egg and 1 egg yolk with the lemon juice, mustard, and salt.
- Beat until foamy
- With the mixer running as fast as possible without splashing, slowly pour the oil into the egg mixture. It should take about 3 minutes for you to blend in the full 1.5 cups of oil.
- Pour into a container and store in the coldest part of your fridge for up to a week.
Cost:
| oil | 0.75 | ||||||
| salt/mustard/lemon | 0.10 | ||||||
| eggs | 0.25 | ||||||
| 1.10 | $2.20 / qt | compared to $3-5 per quart in the store | |||||
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