Anyone do this? Made my first batch today with an immersion blender. Was better than store bought, but not as good as everyone says it is.

I did
1 whole egg
1 cup of avocado oil (a little less because I ran out)
1/2 tsp salt
Pinch of pepper and paprika
1 clove minced garlic
1 tsp Dijon mustard
1 tsp vinegar
3 tsp lime juice

Is there anything I can add to help preserve it? Or is it typically just a 2 week life for homemade mayo?
Amy tips for making it better?
Was thinking about putting roast garlic in it next time, but not sure how it might affect shelf life or taste.

I use lemon juice no vinegar. Avocado oil has a taste that throws me off so while I may use it to saut I use a vegetable oil for mayo.

Sometimes 1 egg plus 1 egg yolk.

Avocado/olive oil (either or, or a mix)
Egg
Salt
Lemon juice

I need to remember to try making mayo. seems easy enough, I've just never tried it.

My wife found a recipe for garlic mayo that is essentially finely mincing several cloves, soak them in lemon juice for a while, then strain the juice into whatever jarred mayo you prefer.

Might do a batch of each this weekend - homemade with and without garlic in the lemon juice.

Homemade mayo is good, but I don't think it's that much better than Dukes or Blue Plate to spend the time to make it. It's similar to BBQ sauce. There's too many good ones out there that I don't bother making my own.

bularry said:

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I don't understand using lime juice, garlic, mustard and vinegar. you making an aioli for something?

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Most recipes I saw online recommended a bit of mustard. The lime juice is to make it a little acidic, maybe for taste, but also preserve it. I added a little vinegar to help preserve further for more acidity. And everything is good with garlic.

Egg
Oil
Onion salt
Garlic salt
Celery salt
Lemon juice


Make sure egg and oil are the same temperature. Either refrigerator temp or room temp.

I use this one:

Two-Minute Mayonnaise Recipe (seriouseats.com)

Also, instead of adding raw garlic, you can infuse the oil to add the garlic flavor. Simply place some garlic cloves in the oil and barely simmer for about 1 hour. Remove the cloves and cool.

I'd go with a clove of roasted garlic rather than raw, or infuse the oil as previously stated.

Bruce Almighty said:

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Homemade mayo is good, but I don't think it's that much better than Dukes or Blue Plate to spend the time to make it. It's similar to BBQ sauce. There's too many good ones out there that I don't bother making my own.

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It literally takes less than two minutes to make mayo