Homemade Mayonnaise - It's Easier Than You Think

Really...its simple. It's sooo easy. And I think it's even versatile. But for some reason, it has totally intimidated me. Maybe it was the raw egg factor. Maybe it was fear of the unknown. Probably more like a little of both. But I've heard some of my peeps in Bakespace talking about making it, and well...I kinda got the bug. My nerve toughened up and well...like the commercial says...Just Do It! so I just did it.

Before I say anything more, I need to tell you who started this whole thing....the responsible, guilty party who spread the bug. Not only did he spread the bug, but he squished my fears. With all his food tech talk about acid and bacteria killing stuff....and all sorts of other things that his brain somehow retains and explains like some sort of mad food scientist. The one and only Culinary Alchemist!!! If you wanna know all the eewy goooey details of mayo making (and it really is awesome information. You'll totally benefit from it...and I highly recommend it) then click on his post titled My Big Fat Greek Mayonnaise.

Btw....have I ever mentioned that I really like mayonnaise? I think there are two types of condiment people. Mayonnaise and Mustard. It's weird cuz in my family you either like one or the other. I didn't influence any of my kids, one way or the other...it just happened. I'm a mayonnaise person and my husband is a mustard person. He doesn't like mayonnaise. I don't like mustard. We have 2 daughters....one likes mayo, the other likes mustard. My dad likes mayo, my mom likes mustard. I wonder if its like that in other families.

Ok, lets get down to business. Here's what you need:

1 large egg (why do I have 3 in the pic?)

1 - 1 1/2 tablespoons lemon juice (please use fresh!!!)

1/4 teaspoon mustard (hahaha there's mustard in my mayonnaise!!)

pinch of salt

1 cup of olive oil (or your oil of choice)

(nope...don't really need the margarita, but it don't hurt to have one handy!)

I think I used canola oil this time cuz I didn't have any light olive oil and I thought EVOO would be too heavy.

Now, there are some things you can do and can't do in regards to the lemon juice, such as using vinegar instead. This is where Culinary Alchemist comes in handy. If you want to know the details....read his stuff!

I used a blender to make my mayo. I learned from my other BakeSpace bud DDpie that if you use a blender, you can take the bottom out and just push all the mayo into the bowl without having to fight with everything trying to salvage it all from the blades and stuff.

Sooo...with that said...(sorry I don't have any pics for the steps but they turned out like crap and if you wanna see details...once again, check out Culinary Alchemists blog!)

Crack your egg, add your lemon juice, mustard and salt and turn on that blender for a second to mix it all up. Add 1/4 cup of the oil.

Now turn on the blender and leave it on. Slowly drizzle in the remaining oil so that it emulsifies. Keep blending until it becomes white and thick. ooooh...its looking like mayo now!!!

But wait....no no ...its not ready!! Cover it and let it sit for an hour.

Then it's ready to go. Ready to spread....ready to do its condiment duty.

Btw...I will be doing this again. Cant beat a quick and easy spread!