Yes, it’s easier to just buy food premade at the store, but I promise you if you make some of it at home, it’s a million times better.
Like homemade mayo! I was always scared to try making at home, i’ll be honest. But when you go to culinary school it’s inevitable that you’re going to have to make it at some point.
And lucky for me mine was a success!
It really isn’t that hard, you just have to be very patient when adding the oil to the egg yolks. It’s very easy to add in too much at one point and end up breaking your mayo. Basically the yolk and oil seperates. No good.
It sounds scary, but if you’ve ever tempered something it’s done the same way. Just keep whisking and pouring at the same time and you’re golden!
So I encourage you all to at least try making your own mayo. I promise you won’t regret it.
In a metal bowl add in the egg yolks. Whisk a little just until it gets a little paler color. Very gradually start pouring in the vegetable oil a couple of drops at a time, continuously whisking. Stop adding in oil and whisk some if needed. The hardest part about making mayo is making sure it doesn’t break when you add in the oil to the yolks, so be patient and take your time.
Keep adding in the oil until you can flip the bowl over your head and nothing comes out. Add in the seasonings and lemon juice to taste and refrigerate.