Homemade mayonnaise is rich, creamy, and tangy in a way stuff from the jar can’t duplicate. Whipping up your own mayo also is a use of leftover egg yolks from making meringues and other egg-white-based recipes (like our Chocolate Angel Food Cake); the fresher the eggs, the silkier, tastier and more golden your mayonnaise will be. I enjoy the satisfaction of whipping the egg yolks by hand, but you could use a blender, food processor or stand mixer fitted with a whisk attachment (a good idea if you decide to double or triple this recipe). The amount of oil you’ll use depends on the size of the yolks and how thick you like your mayonnaise; for a stiff sauce, use more oil. This homemade mayonnaise is great spread on a sandwich, as well as in other recipes, like Bestest Buttermilk-Chive Dressing. I also love this homemade mayonnaise recipe as a dipper for roasted baby potatoes or sauteed shrimp. To make aioli, substitute extra-virgin olive oil for canola, and add a clove or two of garlic that’s been mashed to a paste.
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Alison – thanks for the reminder of the simple pleasure of making homemade mayonnaise by hand. I’ve made homemade mayo for ages but usually default to the food processor or recently, the stick blender. Guess what: a whisk and a bowl are easier to clean! I thoroughly enjoyed this. Cheers!
Food processor, immersion blender–hey, it’s all good when it comes to makin’ your own mayo!
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