Faster, Easier, Tastier Homemade Mayo

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)

Mix Up Your Hotdog Toppings

We like to mix up our hotdog toppings in the Grimmett house so that we feel a little less guilty about eating hotdogs. Sometimes it is cucumber kimchi. Sometimes chili, cheese, and fritos. Sometimes sauerkraut. Sometimes coleslaw. Sometimes ginger scallion sauce.

Last night it was quick-pickled cucumbers, radishes, and green onions with a spicy mayo.




Ingredients for the quick pickles

  • 1 Kirby Cucumber
  • 4 medium radishes
  • 2 small green onions, greens and whites
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • Juice from 1 small lime


Instructions for the quick pickles

  1. Slice the cucumber in half lengthwise, then slice each half into 1/8 inch thick half disks.
  2. Slice the radishes in half, then slice each half into 1/8 inch thick half disks.
  3. Slice the green onions into 1/2 to 1 inch long segments at a 45 degree angle. (Or you can slice them however you want. It really doesn’t matter.)
  4. Toss these all in a bowl with the salt, sugar, and lime juice. Mix together thoroughly.
  5. Let sit for 15-20 minutes before you top your hotdogs with them.

Daikon radishes work great too, but I didn’t have any when I made this, so I used regular radishes.



Ingredients and Instructions for the spicy mayo

  1. Mix together 3 tablespoons of mayo with 1.5 tablespoons of whatever spicy asian-style sauce you have on hand.

Sriracha works fine. I prefer ABC Sambal sauce from Indonesia. You can get it on Amazon. This stuff is everything I wanted sriracha to be. It has more garlic, more spice, and is all-around tastier.

This is easy to scale up, too. Keep the ratio 2:1 mayo to hot sauce and you’ll be good to go.

You could make your own mayo, too. But let’s be honest: The reason you are making hotdogs tonight is because you probably didn’t want to cook a full meal. That jar in your fridge will do for now, but plan ahead next time. The homemade stuff is easy to make, keeps for at least a week, and is far superior to the Hellmann’s you are used to.



Since summer is almost here, you know you’ll make hotdogs soon. Do yourself a favor and make some interesting toppings. Write your favorites in the comments.

Pimento Cheese

I don’t remember the first time I tried pimento cheese, but I do remember when I realized how delicious it is. The two summers I lived in Atlanta could be summed up as an extended tour of the city’s pimento cheese offerings.

Pimento Cheese

Drain and dice the pimentos, then mix everything together in a non-reactive bowl and let the flavors mix for a little while before serving.

grated cheddar cheesegoya pimentosPimento cheese ingredients

Slight variation

I tried putting grated yellow onion in half of the batch. I liked the flavor it added, but I don’t think everyone would like it. If you like onion, give it a try!

Pimento cheese is best served on saltines. Enjoy!

Pimento cheese on a saltine