Hello! Here I am again with another homemade experiment. Earlier in March, I used up my mayonnaise for sandwich breakfast. I didn't expect I will be needing it recently for the bits of chicken meat and other fried foods I will be cooking.
I've set my mind to go out early morning and buy at the convenience store last week. Unfortunately, I woke up late and the sun was already up and bright in the sky. It was already warm and thinking of going out just for a pack of mayo discouraged me to go out.
And an idea popped in my mind. Why not make my own mayo instead?
To be fair, this isn't my first time making it. I've already tried making a homemade mayo during the pandemic because going out was such a hassle back then with all the restrictions and requirements of wearing a mask and face shield.
Okay, let's start right away! Here's what you'll need:
• 1 medium/large egg
• 1 Tbsp prepared mustard (McCormick)
• 1 Tbsp vinegar
• Pinch of salt
• 1/4 Cup Oil
• Lemon juice
(I used a hand mixer for mixing the ingredients)
PROCEDURE
#1 Crack the egg into a bowl or a small pot or any deep container. The hand mixer's wire whisk should also fit in it.
#2 Beat the egg with the hand mixer for at least a minute. We're using both of the egg yolk and egg white.
#3 Then add the mustard sauce, vinegar, and salt. Don't forget to taste it after so you'll know how much lemon juice to add.
The preferred type of mustard for making mayonnaise is dijon. If you do have that then feel free to use it. I only have the one from the McCormick brand so that's what I'll be using. Mix with the hand mixer until mustard is blended completely into the mixture.
#4 Pour in some lemon juice next. I think I poured around 1 Tbsp but the amount really depends on how much sour you want it to taste.
#5 Lastly, slowly pour the oil while the mixer is on. Honestly, the standard amount should be 3/4 to 1 cup but I think I've only used up around 1/4 cup here because I'm running out of oil. Mine is a combination of olive oil and coconut oil.
Optional: I also added some minced garlic because I wanted to make a mayo garlic dip.
Optional: You can also add pickles. I forgot to add it on the mayo I made but I promise it will taste better with pickles!
And this is how it should look like. Well, I'm not surprised that it turned out yellowish in color. I added mustard afterall. I tansferred it to a small plastic container to store it easier n the fridge.
For it's taste, I think it can pass as a mayonnaise. I like it better than other mayo brands in the market. But the texture isn't as thick as the one's being sold and I wonder how to achieve that consistency. The mayo I made turned out runny and frothy at first, even the mayo I made during the pandemic.
However, letting it cool in the fridge helped the consistency to be thick. I think it took around 4 days in the fridge to achieve the thick consistency of the mayo. I was surprised when I opened its container last night and noticed the change in texture. I guess the homemade mayonnaise was a success! The thick consistency melts, however, when it is left on room temperature so only take it out of the fridge when you're about to use it. :)
I think I'd like to use this on salads too! It tastes good and I guess it's also cheaper than purchasing mayonnaise in the market. Just put in a bit of effort (but it's actually easy) and you'll have your homemade mayo! I could've had more if I had enough oil. I'll try to use the right measurement next time.
Well, it seems like laziness to go out can be good too, sometimes. I really believe that we should learn to DIY some things (as long as it's easy to make), not only because you'll save up some money from it but because it's fun and gives a sense of fulfillment that you have made something from scratch.
Have you tried making a homemade mayo?
Thanks for reading! 💚
