Not only is making homemade mayonnaise super simple. It is also so delicious that it will make you wonder why you weren’t always making mayonnaise from scratch! Best Foods ain’t got nothin’ on my homemade mayo recipe!
Did you know that before 1922 if you wanted mayonnaise you had to make it yourself? Sounds daunting, right? I know! I thought so too until I did a little more research. Homemade mayonnaise is one of the easiest condiments to make. Seriously! With just a few simple ingredients and a little time standing over the blender, voila, you have creamy, fresh mayonnaise. The real trick is to get your ingredients to emulsify, which is just a fancy word for getting the oil to mix in evenly with another liquid. Emulsification is what makes your mayo think, creamy, spreadable, and delectable.
Now, before we get started, it’s important to talk about the tools you need. The most important tool to have to make homemade mayonnaise is either a food processor or blender. The key to emulsifying your mayonnaise is to add the oil at a very, very slow speed. With that in mind, you will need to make sure that the lid to your food processor or blender can be removed while the machine is still running so that you can slowly add the oil. No fancy machine, no problem. You can even make this by hand using a whisk and lots of arm muscle.
How to Make Homemade Mayonnaise
Ingredients:
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon salt, or more to taste
1 cup neutral flavored oil (I have had the best luck with light tasting olive oil, grapeseed, avocado, safflower, and canola oil)
1 teaspoon fresh lemon juice, optional
Directions:
1. Add egg, mustard, vinegar, and salt into your food processor or blender. Blend for 10-15 seconds until smooth.
2. Take the lid off of your food processor or blender, and, while blending, very slowly add the oil in small drops. Once the mixture begins to thicken, you can add the oil a little more at a time.
3. Once all the oil has been added, turn the food processor or blender off and scrape the bottoms and side of the bowl and then process for another 10 seconds. Taste the mayonnaise and add additional seasoning if desired. I like to always add a squeeze of fresh lemon juice to help bring out a little tartness, but that is totally optional.
Note: If the mayonnaise still seems a little thin, slowly stream in more oil with the processor running until thick. If the mayonnaise breaks for some reason, try adding an additional teaspoon of Dijon mustard to the bowl and process until it becomes emulsified and creamy again.
How to Make Homemade Mayonnaise
Ingredients
Ingredients:
- 1 large egg at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon red or white wine vinegar
- 1/4 teaspoon salt or more to taste
- 1 cup neutral flavored oil I have had the best luck with light tasting olive oil, grapeseed, avocado, safflower, and canola oil
- 1 teaspoon fresh lemon juice optional
Instructions
- 1. Add egg, mustard, vinegar, and salt into your food processor or blender. Blend for 10-15 seconds until smooth.2. Take the lid off of your food processor or blender, and, while blending, very slowly add the oil in small drops. Once the mixture begins to thicken, you can add the oil a little more at a time.3. Once all the oil has been added, turn the food processor or blender off and scrape the bottoms and side of the bowl and then process for another 10 seconds. Taste the mayonnaise and add additional seasoning if desired. I like to always add a squeeze of fresh lemon juice to help bring out a little tartness, but that is totally optional.
I thought using raw eggs is bad due to salmonella contamination. How is your homemade mayo safe to eat? Recipe sounds great besides that.
Approximately how much mayo does this recipe make, and how long will it last in the fridge?
How many days does this mayo last.