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654

I made this, omitted sugar and dashi, added three total egg yolks since we have chickens.

Ingredients:

2 organic free-range egg yolks 1 teaspoon Dijon mustard 1/4 teaspoon dashi powder (optional, but recommended for authentic flavor) 2 tablespoons rice vinegar 3/4 teaspoon kosher salt 1 teaspoon granulated sugar 1 cup peanut oil

Instructions:

In a food processor or blender, combine egg yolks, mustard, dashi powder (if using), vinegar, salt, and sugar. Blend until smooth. With the processor running, slowly pour in the peanut oil through the top. Continue blending until the mixture thickens and emulsifies, resembling mayonnaise. Taste and adjust the seasoning as needed. You can add more vinegar, salt, or sugar to your liking. Transfer to a glass jar or airtight container. Refrigerate for up to 2 weeks.

I made this, omitted sugar and dashi, added three total egg yolks since we have chickens. Ingredients: 2 organic free-range egg yolks 1 teaspoon Dijon mustard 1/4 teaspoon dashi powder (optional, but recommended for authentic flavor) 2 tablespoons rice vinegar 3/4 teaspoon ~~kosher~~ salt 1 teaspoon granulated sugar 1 cup peanut oil Instructions: In a food processor or blender, combine egg yolks, mustard, dashi powder (if using), vinegar, salt, and sugar. Blend until smooth. With the processor running, slowly pour in the peanut oil through the top. Continue blending until the mixture thickens and emulsifies, resembling mayonnaise. Taste and adjust the seasoning as needed. You can add more vinegar, salt, or sugar to your liking. Transfer to a glass jar or airtight container. Refrigerate for up to 2 weeks.

(post is archived)

[–] • 3 pts

2 organic free-range egg yolks 1 teaspoon Dijon mustard 1 teaspoon lemon juice 2 tablespoons apple vinegar 3/4 teaspoon sea salt 1 cup olive oil

[–] • 1 pt

I like olive oil, but I prefer the neutral oil in mayo so it has the more tangy/creamy flavor than the olive. I do like both though and have found that the olive oil mayo is lovely in place of butter for grilled cheese or toast of any sort.

[–] • 1 pt

You literally suggested kosher salt.

What the actual fuck

[–] • 1 pt

LOL i didn't even notice that! Sheeeeit. Updated. I copy/pasta the recipe I found and used - I forgot the amounts of each to get it right and this one was great.

[–] • 1 pt

Peanut oil is way too fat and overwhelming, at least for me.

[–] • 1 pt

Interesting - I find it has little taste, but it does seem "fattier" - like, more of a thick mouth feel coating? IDK how to describe it.

[–] • 3 pts

My grandmother (1894-1984) used to make her own mayonaise and kept it in a mason jar in her fridge when I was young. Delicious! I'm sure it was not this exact recipe, and she used a whisk to mix it IIRC. My mom never made her own, I grew up on Hellman's ... that Dad and I liked, while mom preferred Miracle Whip <yuk!>.

[–] • 2 pts

Oh man, Miracle Whip is the Bomb. Whatcha mean!

[–] • 1 pt

Not for me. Mom loved it, she loved Cool Whip too. Again, not for me. Both taste like manmade from hydrogenated vegetable oil and other stuff.

Hellmans is tops for me, better than Cains and all other store bought mayo. Just like real whipped cream, hard to beat.

[–] • 2 pts

I like Dukes now. It's the best I think. But I should try and make my own, I bet it would taste really good.

[–] • 1 pt

I prefer the Hellmans with olive oil.

[–] • 1 pt

Hellmans is goyslop.

[–] • 1 pt

Ya I know, I only use mayo once in awhile. I usually prefer a balsamic dressing.

[–] • 0 pt

Me too.

[–] • 0 pt

Alicorp. It comes in a big slop bag with a spout.

[–] • 1 pt

I make mine with a whisk, if you do this method add the oil in small amounts at a time or it'll be a pain to get it to emulsify.

[–] • 2 pts

Sounds good but to be consistent you should have made your own mustard first!

[–] • 2 pts

You know, many people don't know that (proper) mayo is made with eggs? They are not smart people.

[–] • 1 pt

Funny you should mention that. I recently discovered that I'm allergic to sunflowers, and it so happens that nearly every mayonnaise at the supermarket is made with sunflower oil. So I was looking at them all, and there was one called Chosen Foods avocado oil mayo, which was about $10 for a small jar, but I bought it anyway, and it was fantastic. So as a bargain hunter, I looked into making my own mayo too, and it was even better yet. I pity the fool that can't make his own mayo.

[–] • 1 pt

An immersion blender works great, too. I just dump everything but the oil in and let it sit a min (don't even know if that matters) then gently pour the oil on top ( I use avocado). Stick the blender all the way down start it up and pull up slowly as it emulsifies everything.

[–] • 1 pt

We are trying to avoid soy. Talked about making our own mayo, but end up buying soy free shit from Costco. Tastes and smells a.lil different, but no soy for growing boys...or dad. Tha ks for sharing, I may have to try it.

[–] • 1 pt

This is a Kewpie copycat - I thought they just used MSG but its actually dashi. Thats a bonito flake and kelp powder that adds natural MSG umami without it being MSG. I made it without the two and the fam loved it - I think you'll enjoy being able to play with the subtle flavors to get it to your taste. I think the Hellmans is more of a white vinegar and plain mustard, while brands like Dukes uses more egg yolk.

[–] • 1 pt

Nearly everything you make yourself is superior to commercialized food. In many cases, the taste may be similar and you know what's in yours. The only time I buy commercially made food is when I can't make it myself. This would be things like... let me get back to you on this later.

[–] • 0 pt

Most of the time making your own condiments is not worth it. It is a lot if work and easy more expensive for at best something marginally better and sometimes worse (I'm looking at you ketchup).

Mayonaise is the exception. It is at worst no more expensive and possibly cheaper, easy to do, and tastes way better

[–] • 0 pt

I did an oil one drop at a time recipe and was impatient. I had liquid dressing.

[–] • 0 pt

Dude, use a submersible hand blender - no need to even add oil slowly to emulsify...

check this: https://www.youtube.com/watch?v=rOWzVV_XrcM

[–] • 0 pt

Yes, roll-yer-own mayo is far superior. Avocado oil works wonderfully well. A bit healthier than peanut oil and a bit milder than olive oil.

Bear in mind that the shelf life of homemade mayo is comparatively short. Two weeks, tops. Small Batch is the way to go.