Making Mayo

The Good Stuff

After putting it off for years, I finally learned how to make mayo. It turned out to be very simple, IF you have fresh eggs, and a stand mixer. I am being slowly covered by an avalanche of eggs, coming from our chicks, and I have a 30+ year old Kitchenaid, so it was time for this confluence to happen. This recipe also let me get rid of three eggs. Read some of Julia Child’s thoughts and experiences making mayo, for pointers.

Ingredients (all should be at room temperature)

3 Eggs (not just yolks)

Salt to Taste

Juice of half a Lemon

1 and 1/2 cups of Vegetable Oil (I used Peanut)

Most recipes call for a mild olive oil, but I live in peanut, not olive, country, so I went local. It worked well–the best supermarket brand of mayo uses soybean oil!

Grab the wire whisk attachment for the stand mixer, and beat the hell out of the eggs, at highest speed, for a couple of minutes. Add the lemon juice and salt, and then SLOWLY add the oil, a drop at a time at first. The more oil you add, the thicker the mayo will get, until you add too much, which apparently causes the mayo to break. If it does, throw in another egg, and slog on.

This process takes some time, but the result is this-3/4 of a quart of mayo.

Now I have another processed food to take off my grocery list. The chickens get an extra treat today.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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