dls1
Smoking Fanatic
I'm in the DIY camp when it comes to mayo.
Both my wife and I are products of the North and it was always Hellman's. Then, we bought a second home in Florida 25 years ago and I heard several people mention Duke's favorably. While at Publix one day I bought a jar of Dukes, along with some deli turkey. Made a couple sandwich's, and after one bite, we both threw the sandwiches, along with the remaining mayo in the trash, and it was back to Hellman's, complimented by Kewpie.
After a while, the taste of plain mayo became boring and I started adding additional ingredients to the Hellman's, including our favorite condiment, Dijon mustard. After a while, I decided that was stupid, did a little research, and have been making my own mayo ever since. It's simple, fast, and inexpensive.
The only equipment you need is an immersion blender and a small cup with a circumference slightly larger than the blender base.
For a simple, basic mayo, I use-
- 1 large egg at room temperature
- 1 tbs Dijon mustard
- 1tbs fresh lemon juice
- 2 large cloves garlic confit
- 1 cup vegetable or canola oil
- 1 tsp kosher salt
Add all the ingredients to the cup, insert the blender and hold firmly to the floor of the cup. In a few seconds, the ingredients will come together in an emulsion and continue blending until you get the desired consistency you want.
Beyond that, once you've got the routine down, you can play around with additional ingredients that you favor, but keep it simple and don't go overboard
In short, you can make great tasting, fresh mayo with a few inexpensive ingredients that you may already have at home in less than 5 minutes. Give it a try.
Both my wife and I are products of the North and it was always Hellman's. Then, we bought a second home in Florida 25 years ago and I heard several people mention Duke's favorably. While at Publix one day I bought a jar of Dukes, along with some deli turkey. Made a couple sandwich's, and after one bite, we both threw the sandwiches, along with the remaining mayo in the trash, and it was back to Hellman's, complimented by Kewpie.
After a while, the taste of plain mayo became boring and I started adding additional ingredients to the Hellman's, including our favorite condiment, Dijon mustard. After a while, I decided that was stupid, did a little research, and have been making my own mayo ever since. It's simple, fast, and inexpensive.
The only equipment you need is an immersion blender and a small cup with a circumference slightly larger than the blender base.
For a simple, basic mayo, I use-
- 1 large egg at room temperature
- 1 tbs Dijon mustard
- 1tbs fresh lemon juice
- 2 large cloves garlic confit
- 1 cup vegetable or canola oil
- 1 tsp kosher salt
Add all the ingredients to the cup, insert the blender and hold firmly to the floor of the cup. In a few seconds, the ingredients will come together in an emulsion and continue blending until you get the desired consistency you want.
Beyond that, once you've got the routine down, you can play around with additional ingredients that you favor, but keep it simple and don't go overboard
In short, you can make great tasting, fresh mayo with a few inexpensive ingredients that you may already have at home in less than 5 minutes. Give it a try.
