It seems like an unnecessary thing in a world of robust condiment aisles, but I am confident nobody makes mayonnaise as good as my mama.
Homemade mayonnaise used to be reserved for seafood dinners, particularly paired with fresh fish- but with time, it’s just become the better option for all things requiring it. It pairs surprisingly well with fish (top pick: Salmon) and serves as the perfect spread for your sandwich. Now that I am married to a Salvadorian, I should also say the it makes a great base for repollo.
half a lemon
2+ cups of vegetable oil (my mom swears by Mazola brand, but I think any will do…)
Step 1: Put 1 egg, salt, pepper, and lemon juice from half a lemon into the blender. Do not blend yet. Let it sit for about 3-5 minutes to “activate.”
Depending on how low your blender blade is, you can add a clove of garlic in at this time, or wait a little longer if you’re worried the blade won’t capture it.
Step 2: After allowing it to sit for a short bit, add about a 1/4 of the oil and begin to blend. Blend for at least 1 full minute.
Step 3: Now that the base is complete, you should continue to blend while adding a steady stream of oil. As you add oil, the texture will continue to thicken up and you’ll get more and more mayonnaise. Pause along the way to check the flavor and add salt, pepper, garlic as needed – you don’t want to wait until it’s completed to do this.
If you’re making a large batch of mayo, you will want to add another egg in once you have about 2 cups of mayonnaise made.
Want to add a little kick?
Don’t be shy. We make ours spicy a couple of different ways. You can simply add cayenne pepper in for a subtle kick. My parents like to add in siracha for their spicy mayo. Gilbert and I like to add in “pimente” which is really just some habanero puree goodness we have.
Whatever your spice of choice is, feel free to add it in. We usually make on larger batch, and then after we scoop out a good amount of the basic, we upgrade a bit of it to spicy!
Let us know how yours turns out!