Making mayonnaise at home is SO super easy to do. The only trick is that you have to have all your ingredients ready to go and you have to be ready to work fast at the right time. Let me show you how.
You can basically add anything you want to mayo. This particular one looks more on the yellow side because I add ground yellow mustard seed to it. You don’t have to do that and thus your mayo may look ‘white’ the way it does at the grocery store. I also add finely minced garlic and jalapeno to the final product because when I make burgers, it’s a nice addition to all those Southwest burger-type flavors I love to have. You absolutely don’t have to do that, of course; it’s just a nice twist in my opinion.
Start first by making your own ‘double broiler’. All you need is a saucepan of boiling water and a heat-safe dish that fits on top and is deep enough for you to whisk the eggs, vinegar and water.
You have to work fast once the eggs are in because they will scramble if you don’t.
When I say ‘work fast’, I mean whisking vigorously to make sure the combine with the other ingredients to emulsify the mixture. I can talk more in depth about emuslification, but for brevity’s sake let me just say that the emulsifiers in many products is the reason you should make this at home if you can’t find a halal product. Emuslifiers are found in many things like mayonnaise and ice cream- they help not only to thicken products, but also to bring them back to shape once they’re cooled, warmed up and then cooled again.
In this case, once the eggs are added and thicken the mixture, remove the pan from heat then add in the spices, whisking away once again. In this case, if you’re adding fresh ingredients like the minced garlic and jalapeño, do so now.
Drizzle in the olive oil next, whisking at the same time.
That’s pretty much it. Can you believe how simple and fresh that is?
It’ll keep in the fridge fresh for about a week- and it’s great on burgers!
- At least two separate bowls plus one small bowl for mixing up ingredients and holding the olive oil
- Medium size saucepan
- 1 heat-safe/stainless steel bowl that is sits on top of a saucepan
- Wire whisk (small-medium size)
- 1/4 cup white balsamic vinegar or distilled white vinegar
- 3 tablespoons water (for the mixture, not for the sauce pan for boiled water)
- 2 eggs cracked open (wait for instructions on when to add this)
- 1 teaspoon ground mustard seeds
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
- 2 tablespoons extra virgin olive oil
- Bring a small saucepan half way filled with water to a boil. Place the heat-safe/stainless steel bowl on top of the pan to warm it up.
- To the bowl, add the vinegar, and water. Next, prepare the whisk and be ready to vigorously mix the eggs once they are dropped in. Crack the eggs into another bowl or cup so they can be added quickly. Once added, whisk them into the vinegar and water very fast so that they don't scramble, but cook instead. Once the eggs thicken the mixture, immediately remove from heat.
- Quickly add the bowl of spice (mustard, salt, pepper and sugar) to the thickened egg mixture. Slowly pour the oil into the combined mixture while whisking quickly at the same time.
- Serve immediately or refrigerate if using at a later time. It will keep fresh in the refrigerator for approximately one week.