First off, let me say that you CAN make mayo using pasteurized eggs. There are several ways to pasteurize eggs and what seems the easiest to me is using a sous vide. Many Instant Pots now have a sous vide feature if you do not have the sous vide stick. Here are instructions, as well as a recipe for pasteurizing eggs and making mayo.
Second, let me says . . don’t do as I do! I looked back on the blog and I found a post from May, 2010 where I was making mayo. That’s been almost 14 years. I have always used non-pasteurized eggs. When I was getting them from our chickens, I felt confident that they were fine and I was very careful about washing the shell (only for the eggs I was going to use to make the mayo) and washing my hands and very carefully cracking the eggs. I’ve been lucky to be able to buy eggs from a Mennonite farmer here and I’m fine using their eggs without pasteurizing them.
The recipe that I’ve been using for probably 10 years has no sugar and if you’re used to a sweet mayo, this one tastes different but now, when we go somewhere and use mayo, it tastes way too sweet. You can add a bit of sweetener if you want. This is close to the recipe I use. I do not use Dijon mustard. I use 1 tsp. (per the 1 egg recipe) of dry mustard powder. I no longer use canola or vegetable oil in anything. I use organic olive oil (which is what I mostly use because I can easily get it) and avocado oil. Today I used half olive oil and half avocado oil.
Once the mayo is made, I divide it up and put about 1/3 of the mayo in a jar for Vince. He doesn’t like spicy like I like spicy. Then to my jar, I add Tabasco and jalapeno pepper powder. I grow jalapenos, freeze dry them, seeds and all, then put them in a blender to make jalapeno powder.
Those are all half pint jars. The jar on the right side is the amount of powder you get from a half gallon jar of freeze dried peppers. The mayo in the middle is Vince’s. The mayo on the left is spicy. I had about 3/4 tsp. of Tabasco and 1 teaspoon of pepper powder. The reasons I get 2/3 and Vince gets 1/3 are:
- I use the spicy when I’m making salad dressings, especially coleslaw dressing.
- I use the spicy when I’m making sauce for seafood. Tonight we’re having seared tuna and I made a dipping sauce using ketchup, horseradish and spicy mayo.
- If I’m making tuna salad or chicken salad, I use the spicy mayo.
I make the small amounts and put the date on the jar because I never ever keep it in the fridge more than 7 days. On day 7, whatever is left gets tossed. I also pay attention so I don’t make chicken salad on Day 6 and then leave that in the fridge for a couple of days.
On the days we have breakfast sandwiches with biscuits or burritos, Vince will put jelly on his biscuit and salsa on his burrito. I’ll us spicy mayo on mine so I do use it more than he does. He just doesn’t put mayo on things like I do.
Emma says
If you have an immersion blender, you don’t even have to worry about slowly pouring the oil! I use the narrow measuring cup that came with my immersion blender and just dump everything into that. Blend starting at the bottom and as it forms the mayonnaise will limit how much of the oil gets down and do the slow pouring on its own. I’ve been making my own mayo since…gosh, 2012? The only ones I’ve had fail are when I use a wider measuring cup to blend instead of the smaller ones that came with the blender. We love to play around with the recipe – different vinegars or acids for different flavor profiles. Add in a spoon of chopped garlic, add in some whole peppercorns to get blended into it. Balsamic vinegar as the acid goes amazingly with a burger, or with Italian flavors.
judy.blog@gmail.com says
I use the immersion blender and do the same thing but I make mine in a wide mouth 1-1/2 pint jar. Then I scoop out some for Vince into a 1/2 pint jar, then add whatever mix-ins I want in what’s left in the 1-1/2 pint jar, stir it all up, then pour that into another 1-1/2 pint jar.
My favorite things to add in are dried basil, dried rosemary and always the jalapeno pepper powder. We use so much garlic in our cooking that I don’t usually add it to the mayo.