If there is anything that I could say to convince you to make your own mayonnaise it would be: watch this video. Although my days of learning to make mayo began long ago in culinary school, after watching Michael Ruhlman’s video I was in the kitchen urgently cracking eggs before it was even half way over. Not only does he demonstrate how it takes less than 2 minutes to make with ingredients you most likely already have on hand, but he reminds us of the smooth luxurious taste that is incomparable to any type of store-bought kind.
The video could not have come at a more appropriate time as I had just been informed that my husband was bringing company over in less than an hour. Because I eat salads frequently I had arugula and cherry tomatoes in the fridge and because bacon is, well bacon, I always have bacon. I took some leftover baguette from the prior nights dinner, (very) lightly toasted it, covered it with a smooth layer of herbed mayo, and although I secretly wanted to stop there, I topped it with arugula, tomatoes and bacon for a nice little BLT appetizer (and I still had time to snap a few pics!).
You can use whatever type of herbs you’d like, but I used what I had growing on my window sill. You can also add a little more lemon and garlic for a tasty dip, serve it with roasted veggies, make deviled eggs, eat it with hot crispy french fries or just pack it in your brown bag for your turkey & cheddar on wheat. Whatever you decide to do with it, I’m fairly certain you’ll be a homemade mayo fan for life.
Homemade Herbed Mayonnaise
(adapted from Michael Ruhlman)
- 1 large egg yolk
- 1/2 tsp salt
- 1 tsp water
- 1 tsp fresh squeezed lemon juice
- 1 cup vegetable oil
- freshly chopped tarragon, chives and parsley
The fastest and easiest way to make mayo is by using a handheld blender (as shown in the video), but if you do not have one you can achieve the same results with a whisk. Just ensure you are whisking vigorously enough to properly emulsify your ingredients.
In a medium bowl combine the yolk, salt, water and lemon juice. Ensure your bowl will hold steady on the counter while you are whisking by folding a towel or moist paper towel underneath and begin to whisk ingredients together.
Slowly add the oil, in a wire-thin stream, while whisking vigorously. Once your emulsion starts to become creamy, you can add the oil a little faster. From the beginning the mixture should be thick enough to hold its shape and look luxuriously creamy. Add the oil too quickly and it will break, that is, it will turn soupy. When all the oil is incorporated add the chopped herbs and adjust the lemon if needed.
(If the mayonnaise is too thick, it can be thinned by whisking in a little water or
If it breaks, put a teaspoon of water in a clean bowl and start the process over by drizzling in the broken mayonnaise while whisking.