Making homemade mayonnaise is super easy and the science is super interesting. Egg yolks and mustard contain emulsifying agents. Check out this Wikipedia article to learn more about what that means. For eggs, it has to do with the protein in the yolks. We decided to experiment with using duck eggs instead of chicken eggs because they have a higher fat and protein content than chicken eggs. Our experiment was definitely a success, our mayonnaise was as thick as the stuff you buy in the store.
PrintHomemade Mayonnaise
Tasty creamy mayonnaise made right in your own kitchen!
Ingredients
- 2 egg yolks
- 4 teaspoons of vinegar
- 1/4 teaspoon of dijon mustard
- 1/4 teaspoon of salt
- 3/4 cups of vegetable oil
Instructions
- Combine egg yolks, vinegar, mustard, and salt in a food processor or blender
- Pulse until well combined
- Turn on the food processor or blender and add vegetable oil in a slow stream, scraping down the sides as necessary
- Process until fully emulsified then season to taste
Notes
- You can use any oil, but oils with strong flavors such as olive will affect the taste of your mayonnaise
2 Comments
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