I’ve attempted several recipes for homemade mayo and have never had much luck. I don’t know if it’s my impatience for slowly drizzling in the olive oil or if it’s something as simple as looking at the wrong recipe. Every time I’ve attempted it, I get a great tasting but soupy mess.
Enter this mayo recipe by Simone from Zenbelly and because it’s her, I almost know for a fact it will turn out perfect. Everything else that I’ve tried of hers has been nothing short of perfect. I hope that’s not too much pressure on you Simone :)
Like Simone, I stopped eating store-bought mayo a while ago for the same reason she points out, it’s all soybean oil. No thank you. Thanks to this recipe, I’m really looking forward to eating some egg salad and chicken salad again, I think this mayo might just do the trick. Thanks Simone.
Mayonaise is one of those things that I absolutely don’t like unless it tastes a certain way.
The only mayonaise I have ever purchased (more than once, anyway) is Hellmann’s / Best Foods. I think every other brand tastes utterly disgusting. Since the first ingredient of my favorite tasting brand is soybean oil, it’s no longer in my fridge. Lucky for me, this homemade version tastes even better!
Anyone who saw the movie Julie & Julia might remember Julia Child’s revelation that a warm bowl is the key to producing successful mayonaise. When using a blender, I place it in a bowl of warm water while gathering my ingredients and separating eggs. If your eggs are cold, you can place them in a bowl of warm water as well for about 5 minutes, and they will warm right up.
