This post is all about how to make thick mayo.
Once you have homemade mayo, especially with homegrown eggs, you won’t ever go back. Homemade mayo is yummy! But it can be a bit of a challenge to make, and make thick. Here we will cover three simple tips to making thick mayo, plus an amazing mayo recipe that works almost every time.
Tip #1 for thick Mayo: Add mustard
Mustard will help your mayo emulsify. I use a powdered yellow mustard, though I’ve seen other recipes where they use a dijon mustard or more of a condiment mustard.
Tip #2 For thick Mayo: Add Vinegar
I use distilled white vinegar now and later I want try different vinegars. Vinegar does the same thing as the mustard, it helps stabilize your mayo.
Tip #3 For thick Mayo: Add the oil SLOWLy
For the thickest and greatest bet for success, add the oil SLOWLY. Like get it barely faster than a dribble and hold it there. This will allow it all to blend together and not break.
Mayo Recipe
This recipe is awesome because it is super easy to scale. I like to use my blender, but I’ve also made this in a kitchen aid food processor.
- 1 egg (home grown is best, the orange yolks make for a gorgeous yellow mayo.)
- 1 Cup Neutral Oil (I use safflower though I have used olive and avocado oil)
- 1/2 tsp Powdered Mustard
- 1 TBS Vinegar
Crack your egg into the blender and then add your vinegar and mustard. Turn the blender on low. Add your oil SLOWLY. Boost the power on your blender as you add the oil until you get to medium power. Keep adding oil until the mixture thickens (it may be more than a cup of oil) Store in the fridge. Enjoy!
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