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Mayonnaise

Of the classical French sauces, mayonnaise is the one that the American South has taken as its own. In fact, it’s as ubiquitous as collard greens, biscuits, and sweet tea. It appears as a base for many Southern recipes and virtually every sandwich, from pineapple to cheese, must have mayonnaise.

 

Store-bought versions pale in comparison to homemade. But, making it in the traditional way is quite labor intensive and may cause your arm to fall off whisking in droplets of oil one at a time until the mixture emulsifies enough to stream it in. And even then, it’s more whisking. With this recipe, though, we’ve updated the method so that it takes just minutes to have smooth and creamy mayonnaise. Easy enough to replace store-bought in your fridge staples.

 

It yields about one cup, which is a perfect amount, as it will only last a week in the refrigerator. Although, for us, there’s no problem using it up, especially if we’re making classics like macaroni salad, pimento cheese, or deviled eggs. Or for an everyday use, make an easy snack or light lunch - slice a hardboiled egg in half and dollop a bit of the mayonnaise on top.


A picture of homemade mayonnaise in a clear jar with a green background.

Ingredients


1 teaspoon water          

1/4 teaspoon all-purpose flour  

1 room temperature egg          

1 teaspoon Dijon mustard        

2 teaspoons white wine vinegar, plus more to taste    

1/4 teaspoon fleur de sel, plus more to taste   

1 cup grapeseed or canola oil  


Method


  1. Whisk the water and flour together in a two-cup liquid measure or in a mason jar.             

  2. Place the remaining ingredients into the measure or jar, the egg should fall to the bottom.        

  3. Insert an immersion blender into the mixture and run continuously, leaving it touching the bottom of the container, until the egg emulsifies.                

  4. Maneuver the blender up and down through the ingredients for 1 minute, or until a mayonnaise forms that is thick and holds peaks.                 

  5. Taste and add more vinegar and salt, if desired.      


 Notes For Mayonnaise


  • Keep the mayonnaise in an air-tight container in the refrigerator.

  • To quickly bring an egg to room temperature, place it in a bowl of very hot water for about 5 minutes, replacing the water as needed to keep it hot.

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