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.