Have you ever made your own mayo? It’s super simple to do, but I know a lot of people are intimidated by it. That’s why I wanted to show you just how easy it is to make mayonnaise.
I think that learning how to make homemade mayonnaise is a cooking skill that everyone should learn. I know it’s never going to replace opening a quick and easy jar to slather on a sandwich or make tuna salad, cause let’s be real! But it is SO MUCH BETTER when you make it yourself that I think everyone should do it at least once. Just to see what all the fuss is about.
THE 2 MOST IMPORTANT TIPS FOR MAKING HOMEMADE MAYONNAISE
Making mayo is about getting the egg and oil to emulsify. If they don’t, you’ll be left with a sad, runny mess. We definitely don’t want that! Here are the two things you MUST do to make sure your mayo emulsifies:
- Use a room temperature egg. Whatever you do, don’t pull an egg out of your refrigerator and try to make mayo with it. You might get lucky and it will work, but chances are it won’t. Don’t take the risk. To warm the egg, put it in a glass and fill the glass with hot tap water. Give it 5 minutes and it will be ready to use.
- Whisk the egg yolk with an acid. I like to use lemon juic
