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How to make mayonnaise at home. This homemade mayonnaise recipe is easy to make and much tastier than store-bought mayonnaise. You can whip it up in less than 10 minutes, and you’ll love using it for sandwiches, salads, and salad dressings.
Eggs. Mayonnaise is made with raw eggs. You can find pasteurized eggs if you are concerned about using raw eggs. The raw egg adds flavor and emulsification.
I like to use one egg yolk in this recipe. I have tested this mayonnaise recipe out using one whole egg. Either way works. The egg yolk-only method gives the mayonnaise a richer flavor. Using a whole egg makes the emulsion more stable.
If you’re concerned about salmonella and raw eggs, read about the best practices for handling raw eggs. In short, salmonella can sometimes be found on eggshells. Most eggs from the grocery store have been pasteurized, so you don’t have to worry about salmonella.
Acid. A few teaspoons of lemon juice or vinegar adds flavor and also helps to stabilize the emulsion.
Neutral Oil. Mayonnaise is made with a neutral flavored oil such as canola oil or grapeseed oil. You can also use light olive oil or extra virgin olive oil.
Mustard. A small amount of mustard helps with the emulsification process when making mayonnaise. Don’t leave this ingredient out. It’s crucial for stabilizing the emulsion, so it’s less likely to break.
How To Make Homemade Mayonnaise
The simplest way to make mayonnaise is in a large bowl with a whisk. While this may seem like an advanced chef’s only technique, don’t be fooled this technique is super easy to master.
The next best way is to make mayonnaise with an immersion blender. I usually can get a thicker mayonnaise with the immersion blender.
In A Bowl
- Add the egg yolk, lemon juice, and mustard to a large bowl. Whisk until these ingredients are smooth.
- Add a few drops of oil to the egg mixture and whisk to start the emulsion. Continue adding the oil a few drops at a time until the mixture thickens and turns lighter in color.
- After you have a stable emulsion, you can start to add the oil in a thin stream as you continue to whisk.
With An Immersion Blender
Use a mason jar or the jar that came with your immersion blender.
- Add the egg yolk, lemon juice, and mustard to the bottom of the jar.
- Add a quarter cup of oil on top of the egg mixture.
- Use the immersion blender to emulsify the mixture.
- Once the mixture has thickened and lightened in color, add the remaining oil a little bit at a time.
How To Store
Store mayonnaise in an airtight container in the fridge for up to two weeks.
How long does it keep?
Homemade mayo is good for two weeks in the fridge. The eggs limit the shelf life of mayonnaise. A mayonnaise with last as long as fresh eggs would last.
Mayonnaise vs. Aioli
Mayonnaise and aioli are similar in that they are both emulsions made with egg and oil. The difference is that aioli is always made with olive oil and garlic. Mayonnaise is usually made with a flavor-neutral oil like canola oil.
How to Use Homemade Mayonnaise
You can substitute this homemade mayonnaise recipe into any recipe that calls for mayonnaise.
Homemade Mayonnaise Recipe
- Set a large bowl on top of a kitchen towel. This will pad the bowl while whisking.
- Add the egg, lemon juice, mustard, and salt to a large bowl. Whisk until they are well combined.1 egg yolk, 1 teaspoon dijon mustard, ¼ teaspoon sea salt, 1 to 2 teapoons lemon juice
- Add a few drops of oil to the egg mixture and whisk to form an emulsion. Continue to whisk the oil in a drop at a time until you have about one-quarter of the oil whisked in. Add the oil slowly to avoid 'breaking the emulsion.'½ cup canola oil
- Once the emulsion is stable and begins to thicken…you know you're here when the mayo gets thicker and lighter in color. You can now add the oil in a little bit fast while continuting to whisk.
- Store in an airtight container for up to a week.
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