Mayonaise is one of those things that I absolutely don’t like unless it tastes a certain way.
The only mayonaise I have ever purchased (more than once, anyway) is Hellmann’s / Best Foods. I think every other brand tastes utterly disgusting. Since the first ingredient of my favorite tasting brand is soybean oil, it’s no longer in my fridge. Lucky for me, this homemade version tastes even better!
Anyone who saw the movie Julie & Julia might remember Julia Child’s revelation that a warm bowl is the key to producing successful mayonaise. When using a blender, I place it in a bowl of warm water while gathering my ingredients and separating eggs. If your eggs are cold, you can place them in a bowl of warm water as well for about 5 minutes, and they will warm right up.
Makes about 1 cup
3 pastured egg yolks, room temperature
1 T lemon juice or apple cider vinegar
1/2 t sea salt
3/4 C light olive oil (extra virgin will be too strong of a flavor)
I have recently made a few batches with a stick blender, and find it to be a far superior method to the one below. Same ingredients list, but use a 2 C pyrex measuring cup (or something of a similar size & shape), and a stick blender for mixing and emulsifying. Works like a charm, and no blender to clean!
- Place egg yolks in your blender and blend for one minute.
- Add the lemon juice of apple cider vinegar and blend for 30 seconds.
- Add salt.
- With the motor running, slowly pour in the olive oil. It will slowly get thicker, until it transforms into perfect mayonaise!
- Transfer to a clean jar and refrigerate.