Mayonnaise

Mayonnaise

Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive free. Schmear it on just about anything to maximize life's simple pleasures!

Mayonnaise

Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive free. Schmear it on just about anything to maximize life's simple pleasures!
USMetric
4 servingservings

Ingredients

  • 1 1 egg yolkegg yolks
  • 1 tsp 1 tsp Dijon mustard
  • 1 cup 240 ml avocado oil or light olive oil
  • 2 tsp 2 tsp white wine vinegar or lemon juice

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Bring the egg and mustard to room temperature in advance.
  2. Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
  3. Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
  4. Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.

Tip!

Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Use red-wine vinegar. Want something neutral? Use half plain white vinegar, half lemon juice.

Homemade mayo keeps about 5 days in the refrigerator.

As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices and acid. You will not need more egg yolks if you keep the oil under a liter... and that's a lot of mayo!

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170 comments

Top comment

  1. Meighen
    If you have a stick blender, you don't need to use a thin stream of oil.

    Put all the ingredients into a tall jar. Put the bottom of the blender at the bottom of the jar and as it starts blending, slowly pull the blender up until it's all blended. Very quick and easy.

    Replies: #27, #59, #88, #108, #162
    Read more →
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All comments

  1. Brian McGuire
    Same! not a fan
  2. Matty
    This sometimes separates in a fridge that's too cold. I recommend doubling the egg yolks
  3. Adam Brown
    made this using apple cider vinegar with 1/4 teaspoon fine ground pink salt and 1/4 teaspoon of white pepper, best mayonnaise I have ever made.
  4. r_reemso
    It tasted like olive oil I couldn’t eat it 😖 can I replace it with sunflower oil?
    Reply: #155
  5. Crystal Pullen Team Diet Doctor

    It tasted like olive oil I couldn’t eat it 😖 can I replace it with sunflower oil?

    An extra light oil is recommended, either avocado or olive oil. Sunflower oil is source of omega-6 PUFAs. https://www.dietdoctor.com/low-carb/fat

  6. Dominik
    No point to lose your nerves, ingredients and time to work on that recipe. Take me 3 attempts to get something not even close to the good substitute. Avocado oil cost you about 8 pounds for 250ml which is basically quite a lot for one small jug of mayo. I stopped tryinh cause there is no point. You can get cheap and good mayo from HB for 4 pounds. Huge difference in taste. On plus
  7. Joanne
    I've got two recipes for mayo. One uses the whole egg while this one uses just the egg yolk. Can you tell me which is correct and what the reasons are? Thanks
    Reply: #158
  8. Kerry Merritt Team Diet Doctor

    I've got two recipes for mayo. One uses the whole egg while this one uses just the egg yolk. Can you tell me which is correct and what the reasons are? Thanks

    Hi, Joanne! It's really personal preference, but using the whole egg provides a little more protein, which can help the mayo bind. You may want to try it both ways to see which kind you prefer.

  9. KetoAnna
    First time making this, my comments are
    1. Don't use an immersion blender. The blades don't even reach the egg yolk & mustard.
    2. Because I used an immersion blender I find it thin and watery. Is that normal or do I blend more?
    3. How do you know when it has "set"?
    4. Yep, didn't turn out. Got a film of bubbles on the top and a watery mess down below.
    Please explain this recipe further so that we have success!
    Thank you.
    Reply: #161
  10. KetoAnna
    Yep, I recommend watching Jamie Oliver's recipe for mayonnaise on Youtube. Cleary explained and easy to do.
  11. Kerry Merritt Team Diet Doctor

    First time making this, my comments are
    1. Don't use an immersion blender. The blades don't even reach the egg yolk & mustard.
    2. Because I used an immersion blender I find it thin and watery. Is that normal or do I blend more?
    3. How do you know when it has "set"?
    4. Yep, didn't turn out. Got a film of bubbles on the top and a watery mess down below.
    Please explain this recipe further so that we have success!
    Thank you.

    This video from Kristie Sullivan should be helpful! https://www.dietdoctor.com/diet-doctor-explores-how-to-make-simple-ke...

  12. brenda27
    Thank you so much! Saw your comment after 3 failed attempts. Used a whole egg and your blending method and I have perfect mayo!
  13. Noelene
    Haven’t tried this yet but live Naomi’s photography
    Reply: #164
  14. Crystal Pullen Team Diet Doctor

    Haven’t tried this yet but live Naomi’s photography

    Sweet :)

  15. nalini_ef
    What can I use instead of mustard please? I'm intolerant to it.
    Reply: #166
  16. Kristin Parker Team Diet Doctor

    What can I use instead of mustard please? I'm intolerant to it.

    There may not be a good substitute for the mustard in this recipe. You may be able to omit it.

  17. Hilary
    If your mayonnaise curdles (i.e.is thin and watery, and separates), the container you’re making it in may be the problem. It needs to be just big enough to accommodate the head of the stick blender, but if it’s much larger than that the mayonnaise may not emulsify properly. (Thanks to the wonderful Serious Eats website for this tip.). I use a tall drinking glass of the right diameter. A good dollop of Dijon mustard in with the egg yolk/whole egg helps too, and so does putting the lemon (or lime, or yuzu) juice with the egg yolk. I like to use much more juice than suggested above: around 2 tablespoons/30ml, for a really good citrus taste.
  18. Whitney
    I've now made mayonnaise twice. I used different recipes (although somehow all recipes are nearly the same). Both times it separated but I was able to save it. Here's what I've learned:
    1. Vitamix blender did not work so well. I think it cooked the mayonnaise - it got way too hot! Whisk is also possible but exhausting (I had muscle aches for days)! Immersion blender is a good compromise. But...as others have mentioned, use a vessel that is just slightly bigger than the immersion blender.
    2. To save a broken mayo - you can prepare another egg yolk and then add the separated mayo to the egg yolk as if you were adding oil. Whisk or immersion blender worked for me.
    3. My internet research (and other comments) tells me that in the beginning go very very very very slow - i think the Jamie Oliver YouTube video shows it the best - especially in the beginning, oil should be added drop by drop. After it begins to thicken, you can add oil in a "steady stream."
    4. Maybe the key is to start just with the egg and mustard. Only at the end should you add the vinegar or lemon juice and salt.
    5. For some reason, frozen egg yolks have more thickening power. I now can say this from experience. I saved my split mayo with some frozen egg yolks, and was able to add a lot more oil too, making a much bigger batch.
    6. I have a cookbook (Simplicious by Sarah Wilson) which suggests to add a tablespoon of whey (i.e. the liquid leftover after straining yogurt to make thick Greek-style yoghurt) to make lacto-fermented condiments (you can preserve your own hot sauce and ketchup this way), let it sit out at room temperature a few hours, and then refrigerate. My mayo developed a slightly funky fermented, but not unpleasant, flavor, and lasted about 3 weeks in my refrigerator (until I ate it all).
    7. I was not a fan of using olive oil - was too bitter. Avocado oil tasted good, and I had some rapeseed oil on hand (Rapsöl in German, similar to Canola) and it also tasted good.
    Reply: #169
  19. Crystal Pullen Team Diet Doctor
    Check this out for how to make perfect mayo every time. https://www.youtube.com/watch?v=z64PIBz3y8Q&t=1s
  20. Maja
    Definitely not an idea to use olive oil, very bitter. Avocado oil is a must.
    Reply: #171
  21. Crystal Pullen Team Diet Doctor

    Definitely not an idea to use olive oil, very bitter. Avocado oil is a must.

    The type and quality of olive oil will make a difference.

  22. joanna
    0.2 g net carbs per serving? how big is serving???
    Reply: #173
  23. Kristin Parker Team Diet Doctor

    0.2 g net carbs per serving? how big is serving???

    That will depend on how much your batch expands as it emulsifies. As written, this makes 4 servings but you can use as little or as much as you need.

  24. Jamina
    avidin in raw eggs is not an issue for your dog, unless you feed ONLY the egg white, without the yolk and lots of it.
    This myth is based on a study done on mice where they were only fed egg white for extended periods of time. unfortunately many vets jumped onto that myth, but one of them (Dr. Karen Becker) corrected herself since and wrote up an updated article and why she now again promotes the feeding of raw eggs.
    My cats get about 2 raw eggs a week. always with the egg white.
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