There’s something magical about making your own mayonnaise. It’s fresh, creamy, and so much better than store-bought. With just a few ingredients and a minute of your time, you can whip up this easy mayonnaise at home.
It’s perfect for sandwiches, salads, or as a base for dressings and dips. Let’s get started!
Steps
- Set up your food processor, ideally with a small bowl attachment to ensure proper emulsification.
- Crack an egg into the food processor bowl and blend it for 20 seconds.
- Add mustard, vinegar, and salt to the egg, and blend for another 20 seconds.
- Begin incorporating the oil, adding it drop by drop until about a quarter of it is used; this slow addition is crucial for emulsification.
- As the mixture starts to thicken, gradually increase the oil flow to a thin stream while the processor is running.
- Once all oil is added, blend for an additional 10 seconds, then taste and adjust seasoning with salt, lemon juice, or more vinegar if needed.
- For an alternate method with an immersion blender, combine all ingredients in a tall jar, then slowly move the blender up through the mixture and back down until thickened. Adjust seasoning as necessary.
Ingredients
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar or white wine vinegar
- 1/4 teaspoon fine sea salt (or more to taste)
- 1 cup (240ml) safflower oil or vegetable oil
- 1 teaspoon fresh lemon juice (optional)
Nutritional Values
Calories: 2016 | Protein: 0 g | Carbohydrate: 0 g | Dietary Fiber: 0 g | Total Sugars: 0 g | Total Fat: 224 g | Saturated Fat: 16 g | Cholesterol: 192 mg
FAQ
- How long does homemade mayonnaise last in the fridge?
- Homemade mayonnaise can be stored in the refrigerator for up to two weeks. However, it often gets used up more quickly because of its delicious taste.
- Is it safe to use raw eggs in homemade mayonnaise?
- While raw eggs are used in this recipe, you can opt for pasteurized eggs to reduce any risk. These are available in the egg section of grocery stores, or you can pasteurize them at home following online tutorials.
- Can I make mayonnaise without mustard?
- Mustard is a key ingredient for flavor and stability in mayonnaise. It helps emulsify the mixture, but if you prefer, you can reduce the amount or omit it. Just be aware that this might affect the texture and consistency.
- What type of oil is best for making mayonnaise?
- A neutral-flavored oil, such as safflower, sunflower, vegetable, or canola oil, is recommended. Olive oil can also be used but is best when light and fruity, as stronger olive oils can be overpowering. You might replace part of the oil with olive oil to balance the flavor.
- How can I fix broken mayonnaise?
- If your mayonnaise breaks, transfer it to a jug and clean the food processor. Blend a fresh egg yolk with a bit of vinegar or lemon juice, then slowly add the broken mayo back into the processor to re-emulsify it.
- What can I add to mayonnaise for extra flavor?
- You can enhance the flavor of your mayonnaise by adding roasted garlic, fresh herbs, chipotle, Sriracha, or curry powder. These additions can create unique and tasty variations.
Tips
- Use Pasteurized Eggs for Safety: If you’re concerned about using raw eggs, opt for pasteurized eggs, which are available in most grocery stores, to reduce the risk of consuming harmful bacteria.
- Add the Oil Gradually: For a successful emulsification, it’s crucial to add the oil very slowly at first. Start with tiny drops, and once the mixture begins to thicken, you can increase to a thin stream.
- Choose the Right Oil: Use a neutral-flavored oil like safflower or sunflower oil to ensure the mayonnaise remains light and not overpowering. If using olive oil, select a light and fruity variety and consider mixing it with a more neutral oil.
- Fixing Broken Mayonnaise: If your mayonnaise breaks, transfer it to a jug, clean your equipment, then blend a fresh egg yolk with a bit of vinegar or lemon juice. Slowly incorporate the broken mayonnaise back into the mixture to re-emulsify.
Equipment
- Proof Homemade Mayonnaise, here is a list of main equipment that you might need to buy and can usually find on Amazon:
- Food Processor with Small Bowl Attachment – Essential for the emulsification process if you don’t have one already.
- Immersion Blender – An alternative to the food processor for making mayonnaise quickly and efficiently.
- Tall Narrow Jar – Needed if using an immersion blender to help with the emulsification of the ingredients.
