Hand-beaten mayonnaise.
Let me tell you, making mayo by hand officially makes you
Now, this recipe has been a long time coming. I posted a pic on Facebook (back in March) of my 2nd attempt (and the first attempt by hand) and had a few requests for a recipe. So, I am finally sharing it. I wanted to play around with different oils before I shared. This first time I made it, I used a light olive oil. While it was tasty, I don't usually keep light olive oil on hand. (Plus, I once made a batch with light oil and it tasted rancid.) So I decided to try mixing extra virgin olive oil with ghee or coconut oil (and ended up using coconut ghee from Pure Indian Foods) to tone down the strong flavor of EVOO.
Are raw eggs safe to eat? You have to decide that for yourself. Read more here or here. To pasteurize your eggs, see here. When consuming raw eggs, it's best to use good quality, preferably pastured or farm fresh eggs.
Coconut-Ghee Mayo (hand-beaten)
Makes about 1/2 cup printable recipe
Adapted from Mastering the Art of French Cooking by Julia Child
*This is a small batch of mayo. Only about 1/2 - 3/4 cup. Double as needed.*
What you need:1 large egg yolk, room temp
1 tsp raw apple cider vinegar
1 tsp lemon juice, room temp
1/8 tsp mustard powder
1/8 - 1/4 tsp salt (more to taste)
1/4 - 1/2 cup coconut-ghee*
1/4 cup extra virgin olive oil* (or light olive oil)
*You need a total of at least 1/2 cup oil. Use an oil that you like or make sure it is neutral in flavor. You can use light olive oil, macadamia nut oil, avocado oil (Update: avocado is now my favorite oil for mayo!), or a mixture of oils. Ghee or coconut oil can be used for 1/2 of the total amount. According to Julia Child, 1 egg can absorb up to 3/4 cup oil, but if you are new to making mayo, it's best to stick with 1/2 cup. You can use up to 3/4 cup in this recipe. If you double it, use 2 or 3 yolks and 1 to 1 1/2 cup oil.
Do not use all extra virgin olive oil or the mayo will be bitter. For this recipe, using half EVOO, the taste is not too strong (for me). I used coconut-ghee from Pure Indian Foods which is a mixture of coconut oil and ghee. You can make coconut ghee yourself or just use all ghee or coconut which tastes good as well. For a coconut oil without the coconut flavor, use expeller pressed coconut oil (this is a good quality brand).
To make mayo by hand, you will need a round-bottom 2 1/2 -3 quart glass or stainless steel mixing bowl and a large wire balloon whisk.
Preparation:
Bring all ingredients to room temp. Have all ingredients measured and ready to add when needed.
Crack and separate the egg, discarding or saving the white, and place yolk in a small dish. Measure lemon juice and/or vinegar in a separate small dish. (You can leave your egg and lemon whole to come to room temp. This is just quicker.) Measure out the mustard powder.
Place coconut-ghee jar (or both jars if using coconut oil and ghee) in a pan (or the sink) of warm water to liquify. If the oil is too warm, allow to come to room temp before using. Once liquified, measure in a Pyrex measuring cup or pour it in a plastic squeeze bottle for better control. I use a cheap plastic bottle like this. Add olive oil and mix gently.
How to Make Mayo by Hand
Step 1: Egg Yolk
Warm a large glass or stainless steel bowl under hot water. Dry the bowl. Place room temp egg yolk in the bowl. You may need to secure the bowl by placing it in a large saucepan or casserole dish to keep it steady. (I don't. But you probably should.)
Using a large wire whisk, beat the yolk until thickened, about a minute or two.
Step 2: Lemon juice, vinegar, mustard, and salt.
Add the lemon juice, vinegar, mustard powder, and salt and whisk for about 30 seconds to incorporate.
Step 3: Adding the oil (slowly). Use 1/2 to 3/4 cup oil per egg yolk.
Use a plastic squeeze bottle to avoid over-pouring the oil. Otherwise, keep oil in Pyrex cup and use a teaspoon to start the process of adding drops.
Begin by slowly adding drop by drop of oil (I start with coconut ghee) to the yolk mixture as you continuously whisk. Whisk vigorously (moderately fast speed). No gentle whisking here. Don't stop whisking even if your arm falls off. Just keep
(If sweat falls in the bowl, I think it's okay. It's natural.)
*Optional: Beat in 1/2 tbsp of boiling water. According to Mastering the Art of French Cooking, this is for anti-curdling insurance. (This will thin out mayo slightly.)
Step 4: Season to taste
Add additional lemon juice, vinegar, salt, pepper, or other spices to taste. I usually add a squeeze of lemon juice, a pinch of salt and pepper. Mayo should last 3-5 days in the refrigerator. When in doubt, throw it out.
This mayo will harden more than typical mayo. Just whip it with a fork or whisk or allow to sit out at room temp to soften.
There you go. Homemade hand-beaten mayonnaise. Now you are certifiably
Remedies for Broken Mayo
Now, before you toss that broken mayo in the trash, read these tips. I can't promise they work. I've only had my mayo break twice. The first time it broke was the first time I made it. I tossed it. The second time was recently when I decided to make it to take pictures for this post. The first batch was perfect, but someone conned me into making another batch for them...and it broke. And I tried and tried to fix it using these methods. I went through too many egg yolks and my arm finally decided that enough was enough. If you can't fit it, find another use for it.
(I made another batch before posting this and it broke. And I fixed it this time! I used the egg yolk method again. Go ahead and keep an extra egg out at room them when making your mayo. Just in case. But, your arm will not be happy. Not at all)
- Warm a bowl with hot water and dry the bowl. Add a teaspoon of prepared mustard (room temp) and a tablespoon of the broken mayo. Beat until creamed and thickened. Continue adding the broken mayo, a teaspoon at a time, whisking continuously. As with making mayo, start slowly then gradually increase as you add. After adding all broken mayo, you can add more olive oil as needed. (Source: Mastering the Art of French Cooking by Julia Child)
- Put a teaspoon of water in a clean bowl. Start the process over by slowly adding the broken mayo, while whisking vigorously. (Source: Michael Ruhlman)
- The is the method used by most (I believe): Start with another room temp egg yolk. Whisk the egg yolk in clean bowl, add a little mustard powder, and start the process again using the broken mayo (adding drops while whisking).
Other Mayo Recipes:
- Mayo with cooked egg yolk
- Macadamia nut mayonnaise (blender or food processor)
- Immersion blender mayo
- Mayo using olive or walnut oil (blender)
- Balsamic Basil Vinaigrette
- Chimichurri with Roasted Cauliflower Steaks
- Cilantro Lime Avocado Remoulade (egg/mayo free)
- Creamy Meyer Lemon Vinaigrette (egg/mayo free)
- Meyer Lemon Vinaigrette (egg/mayo free)
- French Onion Dip (dairy free option)
- Roasted Red Pepper Dipping Sauce
- Tangy Chipotle BBQ Sauce
What's your favorite way to make mayo? Did you miss my last post? Get my recipe for Pumpkin Pie "Ice Cream" (banana soft serve) HERE.
Shared at: Allergy Free Wednesday, Fight Back Friday, Fat Tuesday
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