That’s right, folks, today I made homemade mayonnaise.  I was just looking for a way to use the 6 egg yolks I had leftover from the mostly egg white frittata.  Creme brulee is way more than I wanted to take on this morning so mayonnaise it is.  This is super easy and really, really good.

I did it in the blender.  Next time I might choose the food processor.  While my blender has 5 buttons that pretend to represent variable speeds it really has only two speeds:  off and obliterate.  What that means is that every time you turn it on the stuff in it spews all the way up to the top.  That makes it hard to hard even partially open for slowly adding oil as is necessary for making vinaigrette’s, mayonnaise, etc.  So, there was a fair amount of cleanup involved here.

Anyway, this is good stuff.  It’s more yellow and smoother than commercial mayonnaise.  Tastes better too.  And you can make a million varieties by adding herbs or spices to it.  It takes about 5 minutes to make and it lasts about a week, maybe a little less.  Since it doesn’t last long I recommend halving the recipe unless you have a big family; are planning to make potato salad for a crowd; or just really like mayonnaise.

Good? Really good.
Easy? Really easy.
Good for company? Well, it’s a condiment so use your best judgment.
Special shopping? Nope.



6 egg yolks
juice of 1 lemon
1-2 tsps dijon mustard
pinch of salt, more if you like
1 1/2-2 C oil, (canola, vegetable, safflower or olive)


Put all ingredients except oil in a blender or food processor. Blend until the yolks are a lemony yellow. Add the oil in a slow steady stream with the blender running. Continue to blend until the mayonnaise reaches the proper creamy consistency. Do not over blend or it will curdle.


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