**Warning: If you don’t like raw eggs and other jiggly things, this post is not for you**
We’ve all been there. You have a super important event to get to, you need to have a sandwich before you leave, and, bam! You’re out of mayo.
Why now mayonnaise, why now!?
Don’t Panic. There’s an easy solution: make your own mayo. You just need these things:
- Immersion Blender
- An egg
- A Lemon
- Dijon Mustard
- A cup of canola oil
- Salt
Let’s take stock of what I had:
Immersion blender, bam!
Egg yolk, bam! (Don’t want the white, so used a little shell separation technique. Save that white for later. some tasty omelette)
The recipe says dijon mustard. You have $3, Ukrainian mustard (Probably? You can’t read it) that expired 5 months ago. What can go wrong?
It says lemon. You have lime. Basically the same right?
Nice, fresh, Saskatchewan canola oil….apparently from Tennessee. Probably still great.
Pour it all into your blender receptacle…or a bowl.
Look at that! 15 Seconds of blending, no big deal.
Bam! Mayonnaise!
So, of course, the taste test. It’s absolutely terrible. I blame that on the expired, maybe mustard, the lime, and the American canola oil (in that order). Here’s my rating:
Difficulty: low
Cost: low
Time: low (2, 3 minutes?)
Pros: I had mayo available like that! It was super easy. I didn’t have to waste a bunch of plastic buying more.
Cons: Atrocious flavour.
Future Implementation: 100%. Next time, I’ll follow the recipe with fresh ingredients, and probably it’ll be awesome.
Any recommendations/ requests for DIY, saving the environment, and eating good food project pieces? Very open to suggestions. “Share your thoughts” textbox is riiiiight there ▼
Zachary Sellers' Blog 
First, thank you for the warning. Raw eggs seem more manageable when you know they are coming.
Second, good on you for branching out and trying something new. I am not the greatest cook, so making anything from scratch frightens me like no other.
Is the Dijon mustard absolutely necessary to the recipe, or is there something that you could substitute for those of us that don’t care for mustard?
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Mustard is an emulsifier, and therefore necessary. Dijon best bet – regular mustard too harsh.
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As Kirsten says, the mustard helps to emulsify, which keeps it stable (homogenized) instead of separating back out into oil and other layers. If you’re going to use it all immediately, you may not need it to stay stable. But without the mustard, you’ll need to beat it up up each time you want to use it. Also: you don’t taste the mustard.
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First off, this was an awesome post! You had me from the start and I wanted to see how it turned out. It is very cool too see what you did and how you shared how you would change it to be better next time. I liked all the pictures and videos as well! Awesome job!
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I like your sense of adventure and willingness to try new things Zach! One neat thing that I learned from your learning experience is that there is such a thing called an ‘Immersion Blender’ (The more you know!). I’m not much of a cook but I’ve just more recently dabbled in learning to bake and I think you have inspired me to start to try new recipes too. Kudos on the pictures/video, they made it easy to follow along in your process. Have you ever tried to make any other household condiments (i.e. homemade BBQ sauce)?
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Man, baking! So good. Swing by, we’ll bake together any day. I haven’t made BBQ sauce, but I recently thought about buying some, so Ima take your advice and make some! Don’t know how yet, but the interwebs should help! I’ll blog about it when I’m done.
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This made me laugh more than it should of… I enjoyed your sense of humor throughout the post! I think all the pictures and videos you included are awesome, and make your post really easy to follow along with!
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I have to hand it to you Zachary, your blog posts never fail to make me chuckle. I really enjoy the way you include a nice balance of humour, wit and handy tips. Thanks for sharing!
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