Its a very simple process, don’t let anyone tell you otherwise. If we can do it, so can you. I did a little bit of reading before we tried it out and a lot of sources tell you to keep a 1:1 ratio. ie. 1 egg to 1 cup oil. Thats the basic. I suggest you tweak the flavor to your liking.
We made a double batch of this mayonnaise for the barbecue party and used it for both, the cole slaw and the cucumber salad. Both recipes to follow.
1 cup oil
1 tsp. mustard
Salt to taste
Sugar to taste
A few drops of lime juice or vinegar
Put the egg, mustard, a pinch of salt and a little sugar into a blender.
Blitz for a few seconds to get it started.
Keeping the blender running, carefully and slowly add the oil in a stream through the top of the jar (the opening through which you can add liquids). Make sure that you add the oil slowly.
Once it starts thickening, stop the blender, taste adjust seasoning, add the lime juice or vinegar and blitz again for a couple of seconds.
NOTE: If you find that after thickening, the mayo looks like it has sort of split, don’t worry. This simply means you’ve added a little too much oil. Simply add another egg to it and blitz again. You may need a little more oil but add gradually only till it thickens.
While the 1:1 ratio works most of the time, its success also depends on the size of the egg. So start of with about 1/2 to 3/4 cup of oil. If you’ve reached the desired consistency, you can stop adding the oil. If you need more of it, feel free to do so.
Transfer to a clean and dry glass jar and refrigerate. I use this in salads, sandwiches, and other dressings as well.
I hope you try making your own mayonnaise at home.If you do, I’d love to hear how it worked for you.