I love love love our flock of Bantie hens. If you follow me on Instagram or Facebook, you will know this / can’t avoid knowing it. I also adore and am inspired on a daily basis by their precious pint sized eggs I find in the garden and in their nesting box. With eggs piling up like nobody’s business, and a Dutchman for a husband who is known by the waitresses at our local dinner joint as the “mayonnaise guy” – I decided it was time to make some home made mayo with all dem deh eggs!
I can search Pinterest for a blog post of how simple, easy, and professionally photographed someones mayo making experience was. So I am here to tell you how it went wrong, and hopefully you can learn from my mistakes and skip ahead to the delicious creamy eating it part.
Here is what you need:
2 Egg yolks – or 6 Bantam Egg Yolks
1 tsp Mustard Powder
1 TBSP Braggs Apple Cider Vinegar
3/4 – 1 cup Avocado Oil
1 tsp salt
Step 1) Using a high powered blender, drop the yolks, mustard, water, and ACV into the blender.
What not to do: Don’t make assumptions on the Bantam egg to normal chicken egg ratio. It took me three tries to get it right. I would not wish washing an oily, eggy, vinegar blender three times on anyone. So if you’re using any sort of alternative egg size – I recommend visually comparing the yolks before you add everything to the blender.
Step 2) Turn that sucker on! But before that, take the middle part of the blender lid out, and replace it with a funnel. It makes it much easier to pour the oil into the yolk mix.
What not to do: Don’t turn the blender on without the funnel. During attempt #1, I just poured the oil in with the blender cap removed (no funnel) and that oily egg mixture got nice and cozy with my upper cabinet doors. The funnel was my quick solution which works pretty well to contain splatter as well as help keep the flow of oil dripping into the yolk mixture consistent.
Step 3) Slowly – – like seriously slow – – pour the oil into the blender (through the funnel). It should take a couple minutes if you are going slow enough. Here is an example of how the flow should look (this was before I figured out the funnel trick).
What not to do: Don’t assume you need exactly the amount of oil the recipe calls for. Start with 3/4 cup oil and stop the blender to check the mayo. I was following a recipe that called for 1 cup and the first two times I made it, it was way to much oil. You may need a whole cup depending on your yolk sizes, but I did not. Also, the mayo is going to look a little runny – but once its been in the fridge for a couple hours, it thickens up and looks more like store bought mayo, only yellower.
Step 4) Once you have the desired constancy, add the salt and pulse the blender a few times to mix well. Thats it!
We ate ours with home made parsnip and carrot oven fries, and it was so creamy and delicious! Home made mayo doesn’t have a long shelf life, so its best to find a couple recipes that call for mayo so you can use it up within a week or less.
Well thats all I know about mayo for now! I hope someone, somewhere finds this useful. Trying new things isn’t always perfect and sometimes takes a few tries. But you would never know it looking at most blogs or cook books. So if at first you don’t succeed, try try again! Or make a cocktail and order take out instead.