There's a good reason to make homemade mayonnaise even if you don't have food sensitivities that affect your ability to eat commercial mayo: it tastes better! But if you have a corn allergy or soy allergy, making your own mayo may be the only way to eat this condiment safely; most commercial mayonnaise uses high fructose corn syrup, and some allergists recommend that people with soy allergies avoid soy oil and soy lecithin. To make this sulfite-free, use distilled vinegar and freshly squeezed lemon juice. Do note that mirin is sometimes made with corn syrup and is not always suitable for corn allergies.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 tbsp. cider vinegar, wine vinegar, or distilled vinegar
- 1 tbsp. freshly squeezed lemon juice or mirin (rice wine)
- 1 tsp. dried mustard
- 1 tsp. sea salt
- 2 large egg yolks
- 1 1/2 c oil (extra-virgin olive oil, canola, sunflower, or other oil of your choice)
- In a large mixing bowl, thoroughly mix vinegar, juice or mirin, mustard, and sea salt until smooth. Add egg yolks and mix thoroughly.
- Using an electric mixer or food processor, beat, adding a few drops of oil. When ingredients are mixed thoroughly, add a few more drops. When you've added about 1/4 cup in this fashion, you can start adding the oil in a slow, steady stream until the mixture is emulsified. (If the mayonnaise doesn't seem to be absorbing the oil almost as fast as you're adding it, you're adding the oil too fast.) Continue adding oil and mixing at a constant rate until you've added and thoroughly blended all of the oil.
Keeps for one week in a covered container in the refrigerator.
Raw egg safety: You'll note that this recipe is made from raw eggs. It's important, then, to take precautions to prevent foodborne illness. Pasteurized eggs, which have been heated very briefly past the temperature at which most foodborne microorganisms can survive, are available in many markets and make excellent mayonnaise. Always use clean hands, utensils, and mixing and storage bowls when using raw eggs, and be sure to use eggs that have not been kept past their "sell by" date. And be aware that the very young, the elderly, and the immunocompromised are the most at risk to get severely ill from diseases like Salmonella that are carried by raw eggs.