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!
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