Whitesburg KY
Mostly cloudy
Mostly cloudy

Homemade mayo adds zip



Sandwiches today range from slices of beef, turkey or chicken on whole-wheat bread to roasted vegetables stuffed in a pita. Dressings, spreads and sauces can add a delicious depth of flavor to a typical sandwich. Lunch suddenly becomes more interesting with the addition of a flavored mayonnaise. Adding herbs, spices or fruit to homemade or a good-quality, store-bought mayonnaise changes the flavor and can be made to complement a wide range of meats and vegetables.

Mayonnaise is made by creating an emulsion, in this case, oil and egg yolks, two ingredients that normally don’t combine. Egg yolks provide a rich, creamy base and are a key ingredient when making an emulsion for mayonnaise. Using the highest quality eggs, like Eggland’s Best, reduces safety concerns to a minimum. It has one of the strictest quality-assurance programs in the industry and conducts more than 30,000 laboratory tests each year. Adding lemon juice or vinegar to our homemade mayonnaise emulsion also helps deter any bacteria growth.

The lecithin in the egg yolks also helps to stabilize the emulsion ingredients. Eggland’s Best Eggs contain 200 mcg of lutein compared with 135 mcg of lutein in an ordinary egg. Lutein also is an important antioxidant that helps maintain healthy vision.

All the ingredients for making mayonnaise, especially the eggs, need to be at room temperature. Take everything out at least 30 minutes before you begin. The key to making an emulsion is adding the oil in a slow, steady stream.

The type of oil used in the emulsion changes the flavor of the mayonnaise. Do not use unrefined oils containing monoglycerides or extra-virgin olive oil, as the flavor is too strong and the emulsion will separate. For the best results, use regular olive oil, or combine it with vegetable oil. Use this basic recipe for mayonnaise, and then add your favorite combination of herbs, ingredients and spices to create a spread that will add a special zip to your sandwiches.


For best results, avoid making mayonnaise during wet or humid weather, as it will affect the emulsion and the mayonnaise will have a greasy texture. For a richer mayo, use only the egg yolks.

1 egg yolk
1/4 teaspoon salt
1/4 teaspoon dry mustard 1/4 teaspoon sugar
1/2 cup vegetable oil
1/2 cup olive oil
3 teaspoons lemon juice
or white-wine vinegar

2 teaspoons hot water

1. Using a food processor, blender or mixer set on
medium speed, combine
the egg yolk, salt, dry mustard and sugar until wellblended and a pale yellow.
With the motor running,
slowly drizzle the oils (1/4
cup at a time) into the yolk
mixture in a slow, steady
stream. Drizzle in one
tablespoon of the lemon
juice and a teaspoon of
the hot water. Continue
to alternate mixing in the
oil and the lemon juice
until all the ingredients
have been combined. The
finished mayonnaise will
be thick. If a thinner consistency is desired, whisk
in 1 or 2 teaspoons of hot

2. Cover and refrigerate
for at least an hour before
using to let the flavors
blend. The mayonnaise
will keep about 4 to 5 days.
Yield: 1 1/4 cups.

The following additions
add a unique flavor to this
basic mayonnaise recipe:
Spices: saffron, paprika,
cumin, mustard, coriander,
chilies, horseradish/wasabi, ground ginger, curry
powder and nutmeg.
Herbal Flavors: dill,
parsley, basil, oregano,
sage, cilantro, chives,
Other Flavors: grated
lemon or orange zest,
chutney, sun-dried tomatoes, capers, anchovy
paste, pureed avocado,
roasted red peppers, lime
juice, ground dried wild
mushrooms, pesto sauce,
barbeque sauce, hot sauce,
pureed mango or crushed
pineapple, soy or Worcestershire sauce, honey
mustard, minced garlic,
purple or green onions,
olives, diced sweet- or dill
Oil Substitutions:
Infused olive oils, sweet
almond oil, canola oil, safflower oil, avocado oil.

Angela Shelf Medearis
is an award-winning
children’s author, culinary
historian and the author of
seven cookbooks. Her new
cookbook is “The Kitchen
Diva’s Diabetic Cookbook.”

©2017 King Features Synd., Inc.,
and Angela Shelf Medearis

Leave a Reply