Why go through the trouble of making Homemade Mayonnaise? Because once you taste Homemade Mayonnaise you will realize there is no comparison to anything you buy. It's incredibly tasty and perfect as an add-in, a condiment, or even a dip. Try it and you'll instantly note how different it is from the store-bought stuff.
I was asked to post a recipe for homemade mayonnaise. I figured why not as I have many recipes that use mayonnaise as a base such my New England Bean Dip, Spinach Artichoke Dip, Macaroni Salad, and Peruvian Deviled Eggs - just to name a few. It's simple to make and takes two minutes.
Growing up, it was very common for my family to make homemade mayonnaise for salads, sauces, etc. In fact, my Great-grandmother and Grandmother used to mix it with a fork! Talk about winning the award for endurance! They didn't have all the powerful gadgets available to us today and relied on simplicity and muscle to perform a task we conveniently use powered appliances to accomplish.
The secret to making great homemade mayonnaise is adding the oil very slowly. I'm not that patient and have had many failures where things didn't end up so well. It didn't go to waste as I used it as a dressing instead.
When I mentioned it to my Mom, she smiled - the kind of smile that gives you the feeling you failed and joined the club with all the other failed mayo members.
HOW TO FIX A BROKEN HOMEMADE MAYONNAISE
“It’s no problem, Natalie. You just use an egg yolk and whisk the mayonnaise back slowly into the yolk. But, try not to mess it up this time.” Then she would refer to how my Great Grandmother - Mama Manuela, and Grandmother - Mama Maria, could do it in their sleep with a fork.
“You know, Natalie, they didn’t have all the things you have. We did it with just a fork!” She said as she lifted her fist up with pride. Funny, I only saw my Mom make it with a blender.
Another way to fix broken mayonnaise is to use some prepared mustard (not mustard powder) and put it in a bowl. Using a whisk, add the separated mayonnaise mixture slowly into the mustard while whisking. With the added mustard you'll have a more tangy mayonnaise but it will still be delicious. Thank you Julia Child for that tip.
You only need a few ingredients to make a creamy, rich homemade mayonnaise - an egg, mustard - either prepared or powder, neutral tasting oil, lemon juice and/or vinegar, salt, and pepper (which is optional). My family uses the whole egg not only because it is easier, but also because we didn't want to waste the egg white. Of course, you could save the egg whites for another purpose but some may discard it and I find that to be a waste - especially when it comes out delicious using the whole egg.
USE A ROOM TEMPERATURE EGG
Some say this doesn’t matter. All I can tell you is that I was foolish enough not to listen to the experts in my family and used a cold egg. When it didn’t emulsify, I got that smile from my Mom. It only took one fail using all that good oil to never make that mistake again. If it separates on you, see above for fixing the fail. To bring an egg to room temperature egg, simply place the egg in a bowl of warm water for a few minutes and you're good to go.
You will also need ONE of the following:
- a whisk and a bowl - for me this is not my choice as I don't have the patience or the endurance as my Great-grandmother and Grandmother.
- an immersion or stick blender - the BEST, QUICKEST, and EASIEST tool to use. If you use the beaker that came with the blender, you can skip the drizzling of oil. Instead, make sure the egg settles down to the bottom of the beaker before blending.
- a blender - not my go-to for making mayonnaise because if you pour the oil too quick, you're screwed. See fixing broken mayonnaise above.
- Or, you can use a food processor which allows you to drizzle in the oil as it whips and emulsifies the egg and oil.
You will find yourself eating a spoonful of this creamy concoction because it is that good. Spread it on your sandwiches or use it as a dip. You can flavor it with any spice you like.
TRY THESE MIX-INS:
- Cayenne for spice
- Garlic - minced or granulated for flavor
- Dill for a great veggie dip - can also be used to make my Creamy Dill Dressing which is delicious on salads or for dipping.
- Tarragon alone or mixed with dill for a seafood or veggie dip
- Ketchup for a sandwich spread
- Dijon as a spread for chicken, fish, or sandwiches
I like to use it instead of ketchup for my fries as a treat. I’m telling you, once you’ve tried homemade mayonnaise, you'll turn your nose up to anything else. It only takes a few minutes to prepare, so there’s no excuse not to treat yourself.
Life is too short for mediocre food.
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HOMEMADE MAYONNAISE
PRINT RECIPE PIN RECIPE SAVE RECIPEEquipment Used
Ingredients
- 1 large egg* room temperature - see below
- 1 teaspoon mustard** - use your favorite or use mustard powder
- 2 tablespoons lemon juice or apple cider vinegar or combination of both
- 1 teaspoon kosher salt or to taste
- pepper to taste (optional)
- 1 cup neutral oil (extra virgin isn't recommended because it has a strong flavor)
- optional add-ins - See Notes***
Instructions
Immersion Stick Blender: quickest and easiest method
- Use the beaker that came with the stick blender or a mason jar with an opening big enough for the immersion blender to fit. Place the egg into the beaker, then the mustard, lemon juice and/or vinegar, salt, pepper, and lastly the oil. Let it settle for a few seconds to ensure the egg is at the bottom and the oil has risen to the top. Place the immersion stick so it sits on the bottom of the beaker over the egg and turn it on keeping it in place. Once everything starts to blend you can slowly start to raise the immersion stick slightly. You will see everything start to blend and come together within seconds. Keep raising and lowering until all the oil is blended and you have a beautifully creamy mayonnaise. I find using the immersion stick immediately creates a thicker mayonnaise.
Blender:
- Add the egg into the blender along with the mustard. Cover and blend until well combined. With the blender still running, remove the cap on the cover and very very slowing drizzle in the oil. This is very important. Trust me, I know. I have failed because of my impatience. Once it is emulsified, stop the blender and add in the salt, pepper, and lemon and/or vinegar. Blend to combine.
Food Processor:
- Place the egg and the mustard into the bowl of the food processor and pulse once or twice to combine. With the processor running, slowly, very gradually, drizzle in the oil. This should take about a minute. Once it is all added and emulsified, season with salt, lemon and/or vinegar, and pepper, if using. Process until combined. You may find making the mayo using the food processor a little thinner than if the immersion blender was used. Don't worry. It will thicken up in the refrigerator. Yes, you can use it immediately after making it just note it may be thinner but still creamy and delicious.
Notes
Another way is to use some prepared mustard (not mustard powder) and put it in a bowl. Using a whisk, add the separated mayonnaise mixture slowly into the mustard while whisking. You won't have this problem if using an immersion blender. ***Optional Add-ins: Cayenne for spice Garlic - minced or granulated for flavor Dill for a great veggie dip Tarragon alone or mixed with dill for seafood or veggie dip Ketchup for a sandwich spread Dijon as a spread for chicken, fish, or sandwiches
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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