How to make homemade mayonnaise



Making mayo at home is cheap, fast, and easy

It is sometimes surprising how many people are willing to buy mayonnaise at sometimes high prices, when it is so easy to make. Better still, homemade mayonnaise is healthier because you can control the ingredients, and it is often quite a bit less expensive than the store brought variety.

The mayo tastes great, it is fresher than what would be bought, and this recipe is so simple that a person need never find himself or herself running out of mayo for the recipe they are right in the middle off, or that sandwich that never quite gets made because the mayonnaise jar is empty.


Instructions

Step 1

Getting the ingredients together

The mayonnaise will blend together more easily if the eggs are at room temperature, however, remember that the fresher everything is, the tastier the end product will be and the longer it will store in the refrigerator.

For around a pint of mayo, have the fresh eggs, salt, mustard, paprika, lemon juice, and cooking oil ready. The result won’t be as good if you have to keep stopping to find the ingredients.

Step 2

Blending

Place the eggs in a blender and mix at low speed until it is a uniform yellow color. To this, add the rest of the ingredients, and mix at medium for about a minute.

Gradually add the oil, while blending at low speed. The mayo will begin to thicken as the oil is added, so the speed will probably need to be increased. If needed, stop the blender and use a rubber spatula to push the mayo down, then blend some more, until all the oil is used.

Note that a little more oil can be added if it isn’t thick enough, or a little less oil if it is too thick.

Step 3

Storing and cooling

At this point, the mayonnaise should be fairly thick and won’t pour easily. Use a rubber spatula to scoop it into a clean quart jar. Once all the mayo has been transferred, cap the jar and place it in the refrigerator so it can continue to thicken. It can be used immediately after it is made, however it is better for spreading once it is chilled.

Keep the jar of mayonnaise in the fridge when it isn’t in use, as you would with store bought mayo. It should keep for 2-3 weeks, if it lasts that long.

Step 4

Great substitutions

Richer eggs will usually make a richer mayo, so if you have access to duck or turkey eggs, use them instead of the chicken eggs. Keep in mind that these eggs are usually larger than large chicken eggs, so you may need to use a correspondingly larger amount of oil.

Rather than lemon juice, you can use cactus vinegar or other premium vinegar for an additional flavor boost.

Flavored mayonnaise can also be obtained by including spices like sage, oregano, or even garlic. This is especially good for sandwich making.


Things Needed
• 2 large chicken eggs
• 1 1/2 to 2 cups olive oil
• 6 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon powdered dried mustard
• 1/4 teaspoon paprika

Tips & Warnings
• Using duck or turkey eggs can make the mayonnaise richer and tastier.
• Refrigerating helps the mayo to become thicker.
• If a person is on a sodium restricted diet, they can use sea salt.

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Comment: 8
  •  
    Andros  01.09.2015 23:36

    Actually, you can taste the lemon juice (or vinegar, if that is used instead), but it is in such small amounts that it is overwhelmed by the eggs and oil. Incidentally, if people love miracle whip, they can also alter this recipe by adding sugar to it…about 1/2 cup for the above recipe. Miracle whip is really nothing more than sweetened mayo.Incidentally, this is also perfect as a base for chip dip and a person can add hot peppers or similar for vegetable stick dips.

  •  
    Murrey  07.09.2015 05:00

    Rex, why can’t you taste the lemon juice in mayo?

  •  
    Snowden  10.10.2015 21:03

    Hmm…never even thought about trying quail eggs, Lizzy. You are probably really right on that, though. Interesting mayo recipe thought! I’ll have to give it a try.

  •  
    Brett  22.10.2015 02:50

    Thanks, Ann! There is really no comparison between store bought and homemade mayonnaise. Wait until you try it in your favorite cake recipe!

  •  
    Nevil  08.11.2015 07:44

    Great guide, Rex! Just a tip — adding quail eggs can make the mayonnaise more delicate.

  •  
    Hickcox  19.11.2015 17:05

    Thanks Kevin! Homemade mayo is also a money saver and it is a lot easier than most people think. I love the flavor, but every time I’ve shown someone how simple it is to make mayo, they love it mostly because it is cheap compared to store bought.

  •  
    Hames  14.12.2015 16:50

    Rex, I hate mayo but am going to try it. Your recipe makes it appealing.

  •  
    Storey  02.01.2016 23:30

    This is great information Rex! I knew eggs were an ingredient but I wasn’t sure about the other ones until now.


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