Homemade Garlic-Rosemary Mayonnaise

When I was a kid, we always, always, always used Miracle Whip for everything–mayonnaise was something like Crest toothpaste or Pepsi that I had some vague notion of, but we were a strict, by-the-book Miracle Whip, Colgate, Coca-Cola family and I just figured mayonnaise and Miracle Whip were two different names for the same thing.

Well, one day when I was about 12, I was making a recipe that called for mayonnaise and we were out of Miracle Whip. I ran down to our neighbors’ house to borrow some some mayonnaise and it was like a light bulb went on, like the heavens opened, like a revelation. A salad dressing revelation. If I had to mark a moment when I realized that there were culinary worlds beyond what I grew up eating, that was it (and it happened with mayonnaise).

I’ve wanted to make homemade mayonnaise for a long time, but I am terrified of raw eggs (not in a The Ring kind of way, which made me sleep with the lights on for two weeks when I was 22), but salmonella has always just freaked me out. I’ve always wanted to try pasteurized eggs, but we’ve never lived in a place where they’re sold. I finally got a chance to try them (I tried Safest Choice) and I literally whipped up my own mayo in about 3 minutes. It was awesome.

I totally, totally know that not everyone has access to pasteurized eggs, so go check out this very thoughtful and thorough tutorial on Baking Bites. She makes a lot of well-reasoned arguments regarding this method of making raw and undercooked eggs safe and once I’m out of pasteurized eggs, I’m definitely going to try it.

For the homemade mayonnaise, you’ll need an egg yolk (check out this tutorial to see how to separate eggs), a little of your favorite mustard (unless it’s yellow mustard…if that’s the case, I recommend finding a new favorite mustard!), olive oil, canola oil, and some lemon juice. That’s going to form the mayonnaise base, and then I’m going to throw in some garlic and rosemary at the end for an unbelievable sandwich spread.

Place the egg yolk, mustard, and lemon juice in a medium bowl

and whisk until just combined. Combine the oils and arm yourself with a whisk (I actually tried this with a blender, and immersion blender, and by hand, just for the heck of it, and I actually think that aside from the semi-strenuous arm workout, by hand is the easiest and least messy). Whisk the egg yolk mixture and add a few drips of the oil mixture until combined, whisking vigorously the whole time. Add a few more drips, whisking until combined. Repeat, adding a little more oil each time. As it starts to thicken and come together, you can add the oil in a slow, steady stream, whisking vigorously the whole time. After you’ve added all the oil, continue whisking for about 30-60 more seconds or until the mayonnaise is thickened. It won’t be as thick as commercial mayonnaise yet because a) it will continue to thicken with time and b) it’s a little warmer than room temperature.

Whisk in the salt and pepper and then add a little more seasoning to taste. This is your mayonnaise base and you can refrigerate it at this point and use it. However, IĀ  recommend whisking in 2 small cloves of pressed garlic (about 1 1/2 teaspoons) and 1 teaspoon of chopped rosemary. Let it hang out for about an hour in the fridge and then you have seriously one of the most incredible sandwich spreads ever.

 

46 comments

  1. I was also freaked out by The Ring. I seriously didn’t sleep that night and my mind was playing crazy tricks on me. Glad I wasn’t alone. šŸ™‚

  2. I’ve been meaning to try making my own mayo! Why the mix of olive oil and canola? (we only use olive oil and coconut oil)

    1. Karen, mostly because I got the recipe from Cooking Light, but also because olive oil is a heavier oil than canola (part of why you don’t fry things in olive oil). The canola is still heart-healthy and whips up more nicely, but then you get a little of the extra flavor and health benefits from the olive oil.

  3. I totally understand why you are afraid of salmonella. My son had it when he was two and it was awful. He still has trouble with his tummy and he is 4 now. It isn’t any fun.

    This mayonnaise sounds wonderful. I may try pasteurizing my own eggs and then make this. It sounds delish!

  4. something must be amiss: I was writing that I love Dukes Mayo and salad dressing and that I had switched from Hellmans. I think that does it.
    I better go eat lunch. The brain is starving!

  5. I will definitely try this one. Just a tip for an easy garlic add: try using the garlic in the tube. Easier to blend in without bits of garlic getting in the way. Although I wouldn’t mind it.
    Will look in Whole Foods f, which I really love both the salad dressing and the regular Mayo. I had switched from Hellman’s.
    Thanks for the recipe.
    Sunny

  6. I am with you! When I was growing up all I knew was Miracle Whip…until I hung out at my friend’s house where they had Best Foods! Oh my! What an incredible revelation! (still can’t eat Miracle Whip to this day)
    I am so going to make this! Thanks for sharing! šŸ™‚

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