It’s the day after Easter and we have a fridge full of hard boiled eggs, so of course my mind turns toward thoughts of a yummy egg salad sandwich for lunch. The problem? No mayo on hand. We hardly ever use it, on account of my husband’s absolute disgust for the stuff. And who can totally blame him? The white globular condiment doesn’t exactly look appetizing.
So instead of dashing off to the store, I decide to try my hand at making mayonnaise from scratch. I didn’t think I could do it … but it turned out to make the best egg salad I’ve ever had. Here’s how I did it.
I found this Perfect Homemade Blender Mayonnaise recipe. I liked the idea of using my blender instead of whisking until your arm falls off, like this recipe suggested.
First, the mise en place … gather all of your required ingredients. You’ll need fresh room-temperature eggs, lemon juice (I measured a tablespoon in this beaker), dijon mustard, salt (on plate) and oil (I measured out a cup of canola to start with). I also knew I’d be seasoning my egg salad with chives so I picked some from my garden. Not pictured: the colorful hard-boiled eggs my children dyed for Easter.
I like my handy little egg separator but you can just as easy pass the yolk back and forth between the two broken eggshells to separate it out.
Then you put the egg yolks, salt, lemon juice and mustard in your blender and blend until smooth. (And protect your camera from mayo-spray as you try to photograph it spinning!)
NOTE: I discovered later as I was taking apart the blender to wash it that most of the salt had fallen below the blade level and didn’t get incorporated, so next time I would add the salt right after mixing up the yolks.
After it’s smooth, you start adding the oil a teensy bit at a time, because mayonnaise is an emulsion and the combination of oil and lemon juice depends on the egg yolk to hold it in balance. Honestly, it’s a fragile little sucker. If you add too much oil, it will break and you’ll have an oily, gloppy mess.
ASK ME HOW I KNOW.
I guess I didn’t take a picture of my separated, curdled-looking mayo, because I was about to throw in the towel on this whole blog post. The remedy is to add another yolk to pull the emulsion back together, but I didn’t have any. So my babysitter, who is accustomed to watching me doing crazy experiments, suggested I add the egg white. I didn’t have anything to lose, so I tried it… and voila! It turned into a smooth, creamy consistency.
Next, I peeled and chopped up some hard boiled eggs, mixed in some of my mayonnaise and chives, and it turned into the creamy, tangy and savory egg salad of my dreams. I toasted a baguette and made myself a beautiful open-faced egg salad sandwich.
My mayonnaise ended up different from the recipe I linked to above; here is the recipe as I prepared it
In blender, place
- 2 egg yolks (reserve whites)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon-style mustard
Blend until smooth. Then, add 1/2 teaspoon salt and blend more.
Measure 1 cup of Canola Oil. Keeping your blender on, slowly drizzle in the oil, a few drops at a time. After it is incorporated and the mixture takes on a creamier appearance, start to add in more oil in a thin stream. DO NOT dump it in too quickly. If the mixture breaks, add in half of the egg whites and whip until reincorporated. If the mixture is too thick, slowly add in some more lemon juice. Again, don’t dump it in too quickly… or it will separate on you!
Enjoy this very tasty way to use those colorful Easter Eggs!