Cook Like Chuck

I used to make mayo at home with the food processor method. I only made mayo for special occasions because this method has a high probability of failure (emulsions are tough!), has more prep and clean-up than I like, and makes fairly large batches for two people.

That all changed after I read this post from The Food Lab. J. Kenji Lopez-Alt figured out that a hand blender does a much better job at emulsifying the ingredients and it is much faster and easier to clean up than the food processor. Check out how easy it is with this video from Serious Eats:

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See how easy that is? I was amazed when I tried it. This method makes it easy to produce small batches, too. I’m not buying mayo from the store any more.

If you don’t have a hand blender, you should pick one up. I use ours twice as much as the regular blender.

An added benefit of making mayo at home: You will have regular access to delicious aioli. We always keep a squeeze bottle of this stuff in the fridge to dip, spread, and devour.

Try adding these things to your mayo to make it even better:

• Garlic
• Vinegar
• Smoked Paprika
• Chipotle peppers in adobo sauce
• Bacon fat
• Dill
• Herbs like basil, parsley, or oregano
• Cilantro and lime juice
• Indonesian ABC Extra Hot Chili Sauce (aka everything I wanted Sriracha to be)