Learn How to Make Mayonnaise From Scratch

Once you learn to how to make mayonnaise from scratch, you’ll never go back to store-bought again.

| Fall 2013

  • If you craft your mayonnaise with free-range eggs, you’ll notice a rich yellow hue
    Photo by Karen Keb

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Craft Your Own Homemade Condiments

How To Make Mayonnaise From Scratch

Yields about 1 1⁄4 cups

According to Julia Child in Mastering the Art of French Cooking, “mayonnaise…is a process of forcing egg yolks to absorb a fatty substance, oil in this case, and to hold it in thick and creamy suspension.” Making mayonnaise by hand is a beautiful thing. The hard part is figuring out the right type of oil that will duplicate the taste of your favorite store-brand mayonnaise.

3 egg yolks
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon table salt
1 1/4 cups extra-light olive oil (not extra-virgin)
Ground white pepper, optional



Place egg yolks, vinegar, mustard and salt in large bowl. Using handheld electric mixer on highest speed, beat until mixture is frothy.

Beginning with 1 or 2 drops, add oil and beat until emulsion process begins. Continue beating until you no longer see any oil, but instead see a thickening sauce. Keep adding oil, increasing amount with each addition. (Be patient and do not rush this step; this process will take 10 to 15 minutes for the egg yolks to fully absorb the oil.)






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