Homemade Mayonnaise

When summer tomatoes are at their best, I could eat a ‘matter’ sandwich for dinner every night.  Give me some fresh baked white bread, sliced garden tomatoes, Homemade Mayonnaise and listen to me utter these words.  Good gracious!

Now that we’re smack in the middle of the tomato season we’ve had plenty of opportunity to fine tune this recipe for Homemade Mayonnaise.  It’s officially ready for Prime Thyme. (couldn’t help myself).

The success of this recipe is attributed to beating the room temperature egg yolks, vinegar and dry mustard powder with a hand mixer until they become fluffy and pale yellow.  Don’t be in a hurry, good things come to those who wait.  Plan on a good 3-5 minutes.

Once the yolks are fluffy, slowly, and I mean slowly, drizzle one drop of oil at a time while blending.  It will take a few minutes of patience for the mayonnaise to emulsify.  Once the mixture begins to thicken, add the remaining oil in a very slow stream with the mixer running.

Your mayonnaise will change from pale yellow to almost white in color.  Season with salt and/or pepper to taste.  We love freshly ground black pepper, especially on sliced ripe tomatoes.  Adding pepper to this batch of mayo was perfect.  As a general rule of thumb, for day to day mayo, we won’t add pepper.

As a girl who has failed at mayonnaise making in the past, my tip is to be patient.  It will be worth it.

We are not afraid of raw eggs, however if you have concerns I have a disclaimer at the end of this post.

Homemade Mayonnaise

Libby with Lemony Thyme

5 from 1 vote

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Ingredients

  

• 2 egg yolks room temperature
• 1 1/2 tsp. apple cider vinegar
• 1/4 tsp. ground mustard powder
• 1 cup canola oil
• 1/4 tsp. salt or to taste
• pinch black pepper not traditional but tasty

Instructions

 

• Using an electric hand mixer, blend together egg yolks, vinegar, and mustard powder. The mixture will become a pale yellow color.
• Slowly, and I mean slowly, drizzle one drop of oil at a time while blending.
• Once about 1/4 cup of oil has been added the egg yolks will emulsify, you can then add the remaining oil in a very slow stream while continuing to blend.
• Storage: Store in a jar with well sealed lid in refrigerator for no more than 5 days.

Disclaimer: Contains raw eggs which may not be recommended for some folks who’s health may be compromised. To reduce the slight risk of salmonella use pasteurized eggs.

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Easy Homemade Adobo Seasoning Blend Chopped Mediterranean Salad with Lemon Herb Vinaigrette Easy Achiote Oil (made from Annatto Seeds)