I don’t know if mayonnaise is in short supply just now, but making your own is pretty simple and satisfying. I do hear people are buying up eggs, so if you have some yolks spare, you can make them into mayonnaise. For vegans or those who prefer egg-free mayo, and you have a can of chickpeas handy, save a few chickpeas and the liquid (now known as Aquafaba) to make yours.
Both versions are delicious, fast and easy. You can dress up your mayo by adding fresh herbs, chives, miso, lemon, grainy mustard…. Sky’s the limit!
Mayonnaise (with eggs)
This recipe comes via the tireless testers at Cooks Illustrated and allows you to pasteurize the yolks. It should take you about 5 minutes to make, if you have all your ingredients assembled, and makes about 1.5 cups of mayo.
3 tbsp water
2 large egg yolks
4 tsp lemon juice
1-1/2 cups vegetable oil, divided
3/4 tsp table salt
1/2 tsp Dijon mustard
1/4 tsp sugar
- Gently stir water, egg yolks, and lemon juice in bowl until no streaks of yolk remain. Microwave, stirring gently every 10 seconds, until mixture thickens slightly and registers 160-165 degrees, 1 to 2 minutes.
- Remove bowl from microwave and immediately add 1/4 cup oil, salt, mustard, and sugar; whisk to combine. (Tiny droplets of oil will float to top of mixture.)
- Strain mixture through fine-mesh strainer into bowl of food processor or blender. With processor running, slowly drizzle in remaining 1-1/4 cups oil in thin stream, about 2 minutes. Scrape bottom and sides of bowl and process 5 seconds longer. Transfer to airtight contain and refrigerate for up to 1 month.
- Although I prefer using extra-virgin olive oil for most things, you’ll get better results from using a refined or less flavourful oil here. I use avocado oil.
- I have a small Vitamix blender which I use for making mayo, though it’s a bit harder to clean than a food processor. Because it’s so powerful I don’t strain the above before blending.
- I sometimes use a hand blender too, though you may want to enlist a sous-chef to hold the container still while you drizzle in the oil.
Vegan Mayonnaise with Chickpeas and Aquafaba
Source: Serious Eats
Makes about 1 cup
2 medium cloves garlic, minced
1 tbsp (15ml) juice from 1 lemon
2 tsp (10ml) Dijon mustard
3 tbsp (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
- Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth.
- Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form.
- Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
- Mayonnaise will keep in a covered container in the fridge for up to 1 week.
- As above, although I prefer using extra-virgin olive oil for most things, you’ll get better results from using a refined or less flavourful oil here. I use avocado oil.