Successful is the key word here. I’ve tried my hand at homemade mayo half a dozen times by now and it never turned out right — that is, until yesterday.
Up until now, I’ve always been impatient. Gotta use a machine, make it fast, don’t wanna hand whip… It never worked. And let me tell you, I had a revelation yesterday. The hand whip works. It may have taken me over an hour of whipping. But it worked! The emulsion didn’t break. (And I didn’t accidentally use a whole egg instead of just the yolk like last time!)
To make this mayo, I used one egg yolk, a half cup of organic olive oil and a tablespoon of fresh lemon juice. I mixed together the yolk and the lemon juice and then proceeded to add the olive oil one drop at a time, whipping in between. I’m honestly surprised the emulsion didn’t break because I did at one point whip out the Vitamix. And the food processor. But then I returned to the hand whipping method and the rest is history.
Mustard powder, garlic powder, salt, pepper. The mayo still tasted a little funny to me but perhaps that’s because I’m not used to an olive oil-based mayo.
I used it to emulsify-ha! a batch of curried cherry chicken salad. It worked wonderfully. Of course, before I destroyed my mayo I had to show my dad and stepmom how beautiful it was. I was seriously freaking out. I will never again subject my homemade mayonnaise to the whirring blades of a Vitamix. It may take me two hours, but it will be well worth the wait.
It’s better if you don’t use all extra virgin olive oil because it leaves too strong of a flavor. I recommend using mostly avocado oil or a more mild olive oil (not extra virgin, but it’s hard to find regular olive oil). The last time I made mayo, I was a little shy on avocado oil, so used a little bit of EVOO and it came out just fine. I’ve heard macadamia nut oil makes great mayo too.
Thanks for the tips! I’ll definitely have to try out some other oils because it did have a strong, strange flavor.