There’s such a thrill in watching a couple of raw eggs, seasonings, and oil turn into a fluffy white cloud of mayonnaise in your blender. This quick and easy Foolproof Homemade Mayonnaise recipe will give you the best tasting mayonnaise in two minutes flat. Plus you can have total control over what you put into your mayonnaise. It’s all natural - no artificial ingredients or preservatives – so you know exactly what you’re eating.
Mayonnaise season is upon us, friends. It’s time for summer barbeques and picnics. Macaroni salad. Potato salad. Yummy dressings for your favorite salads. Cold cut sandwich night because it’s way too hot to cook. And who is the star behind these summer favorites? Mayonnaise. Haven’t given it much thought before? Me neither. Mayonnaise was just a background ingredient. Something you add to hold ingredients together or slather on your bread so your sandwich isn’t dry. Then I started making my own mayonnaise and Wow! Everything tasted so much better!
I had been wanting to make my own Homemade Mayonnaise for years. But the idea of salmonella poisoning put me off. I’ve been down the food poisoning road…don’t want to go there again. And I definitely don’t want to risk getting my kids sick. Then I discovered pasteurized eggs and YES! I could finally try all those recipes that I was avoiding. On the top of my list: French Silk Pie, (and French Silk Pie Bars!), a proper Caesar salad dressing, and mayonnaise. Mayonnaise!
One of my kids makes fun of me for my mayonnaise obsession (Was it the mayonnaise hair mask I talked you and your sister into when you were young? HeeHee 😊). The rest just Eat. It. Up. They love it! It makes everything taste better. A simple chicken sandwich becomes a gourmet treat that they ask for day after day, thanks to mayonnaise. Sauces and dressings are notched up another level. Every type of sandwich or salad you add it to will sing! (I told you I was obsessed, right?) You can even put it in your hair! 😊
Mayonnaise is an emulsion of oil and egg. Using whole eggs – and enough of them – is what makes this recipe foolproof. If the blades of the blender aren’t in contact with the eggs, the mayonnaise won’t emulsify. That’s the biggest reason for a mayonnaise fail, along with adding the oil too quickly. When you start to pour in the oil, dribble it in, almost drop by drop, in the smallest stream you can. When you have already added about a fourth of the oil, you can pour it in a small stream. The mayonnaise will thicken as more of the oil is suspended in the eggs. When the blender starts glugging and the mayonnaise stops moving inside, turn off the blender and give it a stir. Turn the machine back on and add more oil until it starts glugging again. Adding the most oil that your eggs can hold will give the thickest mayo. I start at two cups and add little by little after that until the blender stops mixing.
Homemade Mayonnaise can also be made by hand with a whisk – if you have the arm strength and patience – an immersion blender, or a food processor with the smaller bowl attachment.
If you’ve tried different brands of mayonnaise, each has a different flavor. Those flavors are being added to whatever you spread your mayonnaise on. A sandwich tastes more like the brand of mayonnaise you put on than the other parts of the sandwich. The beauty of homemade mayonnaise is that you can adjust the flavor to how you like it. A mildly flavored mayonnaise lets the flavors of the rest of the dish dominate, while providing a subtle, delicious background flavor and maybe most importantly, a silky-smooth texture that you can only get from mayonnaise. Or if you prefer, you can give your mayonnaise a stronger flavor - unique flavors can complement the foods you are pairing them with.
Jump to Section
Recipe
Foolproof Homemade Mayonnaise
Ingredients
- 3 large pasteurized eggs at room temperature
- 2 teaspoons lemon juice or vinegar
- 1 tablespoon mustard
- 2 teaspoons salt or to taste
- 2 cups neutral flavored oil like canola or sunflower (8.5oz, 240g) approximately
Instructions
- Put eggs, lemon juice, mustard, and salt into blender and mix on medium speed.
- With the blender still running, very slowly, stream in the oil as slow as you can.
- Add oil until the blender makes a glugging sound because it can't mix anymore. You may need a little more than 2 cups.
- Turn off machine and stir with a wooden spoon or rubber spatula.
- Turn machine on again, and if the mayonnaise is moving and able to absorb more oil, you can add a little more until it stops moving again. Turn off machine and stir.
- Store in refrigerator until expiration date on pasteurized eggs.
Notes
- Homemade Mayonnaise can also be made by hand with a whisk – if you have the arm strength and patience – an immersion blender, or a food processor with the smaller bowl attachment.
Leave a Reply