Saturday, October 19, 2013

Homemade Mayonnaise | Tart Style

We really try to avoid eating foods containing processed corn and/or soy ingredients; which is really hard since that eliminates most foods in the inner aisles of the store.  Mayonnaise is one of those foods but, no worries, mayo is not only really easy to make at home--but tastes better too.  My recipe calls for tempering the egg yolks which means it stays good in the fridge for 5 days. 


  • Egg yolks from 3 large eggs
  • 1 tbsp. of vinegar (I prefer white wine or champagne vinegar for this)
  • 1/4 tsp sea salt
  • 2 teaspoons Dijon mustard (or can sub 1 tsp dry mustard powder)
  • 1 1/4 cup grapeseed oil (preferred) or extra virgin olive oil for stronger flavor
  •  Small clove of garlic and/or fresh herbs such as chervil, tarragon or dill to taste (optional)


    1 - Combine egg yolks, vinegar and salt in a large metal bowl set over a saucepan of barely simmering water, making sure water does not touch bottom of bowl, and beat constantly with a whisk until mixture has tripled in volume and forms a thick ribbon when whisk is lifted, about 3-5 minutes (while beating, be sure to clear bottom of bowl with whisk so that eggs do not scramble).

    2 - Remove from heat and transfer to bowl of food processor or blender. 

    3 - Add mustard and turn on food processor (this works as an emulsifier and keeps it from separating).  If using, garlic add now. 

    4 - With food processor running, slowly drizzle oil in a steady stream, allowing the mixture to emulsify.  Once all oil has been incorporated in, allow mixture to continue to gain volume in food processor for at least one minute more.  If you are adding herbs such as chervil, tarragon or dill, you can add them at this time.  When mixture has lightened and is thick, remove and place in jar.  Use within a week. 

    Recipe makes approx. 1 2/3 cups or 30 tablespoons.

    Nutritional info per each 1 tablespoon serving:

    nutrition facts