Homemade Mayo (Why the Fishy Smell, Whole Egg vs Yolk, and more)

00:00 Canola Oil Stinks
02:20 Oils That Don’t Stink
02:40 Mayo Questions
03:18 Mayo Procedure with Immersion Blender
04:51 Immersion Blender Comparison
05:40 Whole Egg vs Yolk
06:52 Sugar vs No Sugar
07:27 EVOO vs Refined Oil
08:17 Best Time to Add Garlic
08:55 Would I Make My Own Mayo Again?

Mayo Recipe:
1 large egg yolk
2 Tbsp water (can be replaced with other flavored liquids)
1 Tbsp lemon juice
1 tsp Dijon mustard
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp table salt)
1/4 tsp sugar
1 cup refined oil that doesn’t smell (I tested vegetable and sunflower)

Put everything into a tall container that fits your blender head perfectly in the order listed in the recipe. Wait for 30 seconds for the oil to separate and rise. Insert the head of the immersion blender all the way to the bottom. Turn on the blender and keep it on the bottom until emulsion starts to form (ingredients will turn white and thick). Slowly lift the head up to incorporate the rest of the oil. Keep going up and down until all the oil is emulsified. Keep in the fridge and use within a couple of days.

Mayo Flavors that work with any mayo (store bought or homemade):    • Hellmann’s Mayo: Jar vs Bottle Showdown  

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