I made mayonnaise

Sunday, I followed this recipe and made my first mayo with 2 egg yolks, 1 cup of

light and 1/8 cup of extra virgin olive oil (in that order), 2 tsp of Dijon

mustard, and 1 tsp of distilled vinegar. It was, as the author said, a doddle.

 

In the beginning, a quarter of light olive oil in, it felt liquidy. As more oil

was added, the mixture stayed the same consistency, and toward the end, however,

it actually thickened.

 

The result was buttery and yummy. It did not split like silken tofu as Trader

Joe's Organic Mayonnaise did as I scooped some out with a spoon.

 

I like mayo and have long been wanting to do it myself, if only to avoid piling

up the earth with glass and plastic! Thank you, Mr. Daoust and The Guardian, for

such a wonderful gift!

 

From the article:

    The classic creamy sauce never tastes better than when you do it yourself –

    and the ease with which you can will be a revelation.

[7grizzly]

回复 '暖冬cool夏' 的评论 : Exactly right! It's like mixing water to tender dumpling filling. And it IS simple and a sense of freedom.

I'm definitely going to keep making it and exploring the dishes that depend on mayo. Chinese food is great but since we are here, why not enjoy the legacy of more civilizations?

[暖冬cool夏]

Sounds simple and doable:-) But in recent years without J around, we eat more Chinese food. But it's good to know how to make it yourself.
Did you have to stir the mixture after adding olive oil? It just reminds me of adding water to ground meat in making mixture for jiaozi. The more you stir, the more elastic(?) or stickier it becomes. Same logic behind, if in the process it also needs beating or stirring hard?