Recipe For Homemade Mayonnaise

Uploaded by OneMinuteSixPack on 10.09.2012

Hi I'm Nick and welcome to another One Minute Six Pack Tip. In today’s video, we’re
going to cover a fast and easy homemade mayonnaise recipe. Yesterday we talked about the difference
between good and bad mayo, and why the vast majority of commercial brands happen to be
bad. Since good brands of mayo are hard to find, it’s important that you learn this
homemade mayonnaise recipe. Doing so will ensure you’re always getting the full benefits
of mayo without any of the bad. It will also provide you with a mayonnaise that is better
tasting since you can always tweak the recipe to your liking. There’ll be more on this
later. Not learning this recipe, on the other hand, means that you’ll either have to spend
time finding the right brand and pay the extra cost, or just give up mayo altogether.
Before I get into the step-by-step recipe, it’s important to note a few things. First,
mayonnaise is a type of food that’s commonly referred to as an emulsion. An emulsion is
a mixture of 2 or more liquids that normally don’t mix together. In order to bring together
the liquids of an emulsion, an emulsifier is needed. An emulsifier is any substance
that stabilizes and holds together liquids that would otherwise remain separate. When
it comes to mayonnaise, the two liquids that don’t mix together are (1) oil, and (2)
either lemon juice or vinegar, whichever the particular recipe calls for. The emulsifier
is lecithin, which is a molecule found in egg yolks.
Before we go through the recipe, here are 2 lists of items of things you need. One contains
things you’ll definitely need, the other has items that are just optional. The following
are required: (1) 3 fresh egg yolks, preferably organic; (2) a blender or food processor;
(3) 1 and a half cup of olive oil; (4) either 2 tablespoons of lemon juice or white vinegar;
and (5) sea salt and black pepper. Here are the things that are optional: (1) ½ teaspoon
of mustard powder, (2) an airtight container, and (3) any number of spices, including (a)
curry, (b) cayenne pepper, (c) paprika, (d) garlic, (e) dill, etc. There are literally
an infinite number of variations, so feel free to experiment. One last thing to keep
in mind is that all the ingredients you’re going to be using should be at room temperature
before getting started.
Okay, here is the step-by-step homemade mayonnaise recipe: (1) First, put the 3 egg yolks, lemon
juice, salt, and pepper into your blender or food processor. (2) Then begin blending
them at a low to medium speed for about 10 to 15 seconds. (3) Once the mixture starts
to get creamy, begin pouring the oil into the blender while it’s still running. Add
about ¼ to a ½ of a cup every 20 to 30 seconds, until there’s no more oil left. (4) Next
you can add any or some of the ingredients that were on the optional list.
(5) After blending for about 10 seconds longer, stop and sample your mayonnaise. If the mixture
is too thick, just add some more lemon juice, vinegar, or warm water. Also, if you feel
the flavor could be enhanced a bit, add more of the optional ingredients. (6) Next, if
you did add some more ingredients, then continue to blend for another 10 seconds or longer.
(7) After this final blending, your mayonnaise is ready to be used. If you won’t be using
it all in that moment, put it in the airtight container and store it in your refrigerator.
It should stay fresh for just about 6 or 7 days. If you still have some left after a
week, just throw it out.
I encourage you to try this homemade mayonnaise recipe, and experiment with the different
combinations of optional ingredients. All the ingredients and materials can be purchased
at almost any supermarket anywhere. So go out, get what you need, and share some of
your variations in the comment section below. Take care, and thanks for watching.