I don’t remember the last time I bought a jar of mayo. Despite my love for it, I try to avoid it because when it’s in my fridge it will go on everything. I also sleep comfortably at night knowing that I can make it whenever I need it, and no offense to Hellman’s, but my worst home-made batch still beats their store-bought version.
Mayo also makes a great base for other sauces like Caesar dressing, Aioli, or spicy mayo.
This recipe uses raw eggs, I’ve never had an issue but take necessary precautions - there’s nothing to worry about if your eggs are pasteurized.
Here’s how to make it and then convert it to Caesar dressing.
1. Gather your ingredients
For the Mayo:
2 eggs, room temperature
1.5 cups of light oil (vegetable, canola, sunflower all work)
Vinegar, ideally rice but any vinegar works
Lemon juice
Salt
Mustard
For the Caesar salad:
6 Anchovy fillets
Half cup grated parmesan cheese
Worcestershire sauce (optional)
White bread (stale is ok)
Romaine lettuce
2. Make the Mayo
To make mayo, you need to whisk egg yolks quickly with a really thin stream of oil until it emulsifies. Highly skilled and patient people can do this by hand. I use a mini food processor1 with a drip hole, and I recommend you do too.
Start by separating two egg yolks into the mixer bowl. You can fry up the whites for a snack later. Put 1.5 cups of oil into a measuring cup with a good pouring spout.
Add a teaspoon of mustard. Place a towel underneath the mixer to prevent sliding. Start on high speed and drip the oil in a really thin stream. The key is to start super slow and ensure the oil gets incorporated. The first minute is crucial, if you go too fast, you’ll end up with a mushy slop of eggs and oil.
Take breaks every 20-30 seconds to rest your deltoids and prevent the oil from heating up and cooking the yolks. You can also lightly tilt the bowl in the early stages to make sure the oil is mixing with the yolks.
The mixture will start thickening as the mayo forms, the audio from the blades will change. Pause after you’ve poured half the oil and check. You should have a firm texture that feels like mayo.
If it’s still liquid, you have failed. Start again and go slower.
Start adding the acids, a tablespoon each of lemon and vinegar, then a teaspoon of salt, then continue pouring in the oil.
These are rough quantities; I never measure but I taste as I go along until it’s good. Use lemon juice to lighten and brighten and salt to offset the sour taste.
Here’s a video outlining the process. I sped through some of it so make sure to take your time and don’t forget the salt and lemon juice!
3. Convert it to Caesar Dressing
Scoop out as much as you want to keep for your mayo servings, add half a cup of freshly grated parmesan cheese and 2 anchovy fillets. Pulse until incorporated, and taste.
I love anchovies, so I use 4-6 fillets for a cup of dressing. I suggest you add them individually, pulse, taste, and repeat until you’re happy with it. You can also add a clove of garlic if you’re so inclined and lighten with small splashes of lemon juice and vinegar.
4. Make croutons
You can buy boxed croutons or make them from any white bread. Baguettes, sourdough, white toast, all work.
Chop the bread into chunks, sprinkle some olive oil, and bake at 350°F for 15 minutes. Shake them up halfway and watch closely in the last 5 minutes, they brown fast. You’re looking for a crunchy golden finish.
5. Chop and dress the lettuce
Chop up the romaine lettuce into your preferred size. Toss them with as much Caesar dressing as you like. I like to keep my croutons dry but that’s really up to you.
Use tongs or shake everything vigorously in a tightly covered bowl for maximum ease.
5. Eat
Grate some more parmesan, sprinkle black pepper, and even more anchovies. Grill a giant steak, and eat!
6. Notes
Experiment with variations. You can mix tons of stuff into the base mayo recipe. Make it a bit sweeter with some sugar. Add sriracha sauce to make it spicy. Substitute a quarter cup with olive oil and add garlic to make Aioli. Add chopped pickles and dill to make tartare sauce.
Eat it fast. Mayo will last for a week in the fridge, but you will notice flavor degradation after the third day.
Buy one if you haven’t yet. You will break even between your sixth and seventh mayo batch.