This was by no means our From Scratch Weekend plan, but what do you do when you go to make tuna salad and discover there is no mayo in the house…and the can of tuna, the really, really good local tuna, is already open? You do the only thing you can do. Figure out how to make mayo from scratch!
It wasn’t like we didn’t have oil and eggs, so there should be no problem, right?
We just Googled for some directions and figured we would wing it and hopefully it would work out. Let me just say it was not that easy. I am trying to find the recipe we used online now, but I can’t find it, so when I do, I will post it.
As per their directions, we used 2 bowls and started with one yolk in one.
So here is yolk one. Then it said add the oil drop by drop. Remember with mayo you are making an emulsion, so the hard part is getting the emulsion to stay, well, emulsified.
So we beat this yolk until it looked like this, by adding small bits of oil.
Then eventually it looked like this.
Here is after a bunch more oil and the second yolk in the second bowl.
For a moment we had some perfect looking mayo, but then it kinda fell apart again.
Even Ginger had no idea why we were doing this.
But, in the end, this is why…
The homemade mayo was so much better than store bought. Coupled with our delicious canned, local tuna, it was the best tuna salad ever. If you have never tried mayo from scratch, this is on to try. It tastes so good and I don’t even like mayo!
QUESTIONS: Have you ever made homemade mayo before? Did you make anything from scratch over the weekends (or 2 weekends ago when we actually made the mayo)?