Make Ahead


August 24, 2010
0 Ratings
  • Serves about 1 1/2 cups
Author Notes

I have never been a big fan of mayonnaise. Then, it occurred to me that I might like it more if I made it myself, adding flavors that appealed to me. Making your own mayonnaise is not difficult, nor does it require special equipment or unusual ingredients. I must warn you though; it may be life altering (as I seriously consider eating this by the spoonful) because any homemade mayonnaise is so much richer, silkier and flavorful than what you can buy. Note: I included my new favorite garden herb, sweet mace, which has a indescribably appealing anise flavor. Feel free to substitute your favorite herb of choice. —gingerroot

What You'll Need
  • 2 egg yolks
  • 2 tablespoons Meyer lemon juice
  • 1 tablespoon red wine vinegar (the best you have - I used some amazing 18 year old red wine vinegar)
  • salt to taste
  • black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 3/4 cup canola oil
  • 1 teaspoon minced sweet mace (Spanish tarragon)
  1. In a large bowl, combine egg yolks, lemon juice, red wine vinegar, a pinch of salt and a grind of black pepper; whisk until smooth and combined. Slowly add oil, a little at a time, whisking thoroughly to emulsify mixture before adding more oil. Repeat until you have added all of the oil and mixture is thick. Fold in herbs. Add more salt, if necessary, to taste. Transfer to a small clean jar with a lid. Mixture should keep in the refrigerator for about a week. Enjoy on sandwiches (especially with grilled or roasted meats), with crudités, or any kind of fritter (I'm thinking fried green tomatoes).
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  • ashleychasesdinner
  • aargersi
  • Sagegreen
  • pauljoseph
  • gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.

7 Reviews

ashleychasesdinner October 15, 2011
I just came across your recipe, and I am off to make this now. I have left over chicken. This is exactly what I need! Thanks for sharing!
aargersi August 25, 2010
Yum - I have never made my own mayo (or butter) but after this week it looks like I need to start! I am lazy - have you tried this in a blender on low speed??
gingerroot August 25, 2010
I have not tried to make it in a blender but I have seen recipes that use one to make mayo. I think as long as you add the oil slowly (especially in the beginning) and emulsify as you go, a blender would work beautifully. I will say that making it by hand is a great stress reliever. : )
Sagegreen August 25, 2010
Thanks! I was going to offer a mayo recipe, but I like yours much better. Very nice recipe.
gingerroot August 25, 2010
Thanks Sagegreen! You should still post your recipe - I'm not sure I agree that mine could be better...especially since mayonnaise is just a vehicle for so many different kinds of flavors and combinations. I know that all of your recipes have certainly inspired the way I think about ingredients. : )
pauljoseph August 25, 2010
Thank you for sharing this recipe
gingerroot August 25, 2010
Thank you, pauljoseph.