About the Recipe
This recipe holds a special place in my heart as one of my cherished childhood memories. In my mom's kitchen, mayonnaise was always made from scratch. I’m honored to share this recipe with you, just as it was passed down to me by my big sister, who learned it from our beloved mom (May God Rest Her Soul).
Ingredients
3 egg yolks, cooked
2 egg yolks, raw
1 tsp of minced garlic — adds flavor and may help reduce the risk of potential foodborne illness from using raw egg.
1/2 cup neutral oil ( vegetable oil, canola oil, grapeseed oil, sunflower)
1/2 tsp salt
2 pinches of black pepper
2 tbs vinegar or lime juice
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Preparation
Before you start, keep in mind that whether you are whisking by hand or with a food processor, be sure to whisk in the same direction throughout the process—switching directions can cause the mayonnaise to break.
Step 1
In a bowl or food processor, whisk the cooked egg yolks until fully combined.
Step 2
Incorporate the raw egg yolk, whisk until fully blended.
Step 3
Start adding the oil very slowly, a few drops at a time, while whisking constantly (or with the machine on low). Once the emulsion starts forming, you can add the oil at a slightly faster rate in a thin, steady stream.
Step 4
Continue whisking until all the oil is incorporated and the mayo is thick and creamy.
Season with salt, garlic, lemon juice, or vinegar. If you prefer a tangier flavor, add more of the latter.
Optional: whisk in a teaspoon or two of warm water to loosen the texture slightly.
Keep whisking until the oil is fully blended and the mayo becomes thick and creamy.
Add salt, garlic, lemon juice, or vinegar to taste. For a tangier kick, simply increase the amount of lemon juice or vinegar.