I am a big fan of Mayonnaise. Anyone who knows me, knows this.
But unfortunately, here in Berlin good mayonnaise is hard to come by. Most German supermarkets only carry two major brands of mayonnaise: Thomy’s Mayo and Miracle Whip. There is no nice way to say this but they both suck. No wonder German’s prefer butter on their bread instead of mayo. Hellmann’s, the classic North American mayo, is available in some specialty stores here in Berlin, but it is rare and quite expensive.
So I have been left with no choice but to learn how to make my own.
It turns out to be quite simple. But be aware: this is not in any sense “low fat”. Mayonnaise is 98% Pure Oil! Who knew!
1 egg yolk
1 teaspoon dijon mustard
250 ml Sunflower Oil (Canola, or another mild tasting oil will also work)
Juice from 1/2 a lemon
To start, separate the egg and mix the egg yolk with the mustard. Start adding just a few drops of oil and beating it to the mixture completely before adding any more. Note: This is the most important part of the recipe, you need to make sure not to overwhelm the mixture at the beginning with oil. Once about 2 tablespoons of oil have been added in this very slow way, you can start to add a bit more oil at a time. Some recipes recommend you have a constant thin stream of oil while mixing, but I find this difficult to do without making a mess! Instead I add about a teaspoons worth at a time and mix it in. Make sure the consistency of the mixture remains creamy throughout. If you find that the oil starts to separate from the mixture then your mayo is officially “Broken”. If this happens, you will need to start again or try this fix.
But hopefully your mayo remains on track. Once you finish adding the oil you should have a rubbery yellow mass in the bowl. Adding the lemon juice will whiten the mix and soften it up. Season with salt and if you want add pepper. Taste and add some additional lemon juice until you get the tanginess you want.
Store the mayo in an air tight container. It should be good for 5-7 days.