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 tbsp 1 tbsp 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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114 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
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All comments

  1. Mickey
    Didn’t work for me, to liquidy, but I fixed it with another egg yolk and some soy youghurt. Will go slower next time and ensure correct temperature.
  2. Nick
    A cup is a unit of measure, just like a liter. There are different sized cups. Specifically a cup is .2365 liters or 236.5 ml.

    They are not talking any cup that might be in your pantry.

    Reply: #104
  3. Pamela
    Serious Eats website provided some good advice to avoid the runny mess I've made quite a few times. I only use the stick blender, everything else failed. I thought this article was good to help you know what to avoid or do differently.
    As an example, it's key to have a jar that just fits the head of your stick blender. If your eggs, lemon juice, mustard don't touch the blades in the jar, double the batch. I didn't even have to drizzle the oil. All ingredients went into the jar, I submerged the blender to the bottom and started it. As it emulsifies, tilt and move the blender until all the oil is incorporated. Worked perfectly after SEVERAL fails. Only challenge is finding an oil besides olive oil. It's just to strong of a taste.

    https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

    Reply: #111
  4. Lee
    A metric cup is 250ml (1/4 of a litre) so perhaps this is where the confusion arises?
  5. Lee
    Beware... not all light olive oils are created equal. One brands batch of mayo tasted horrible. The next using Moro was fantastic. Both were claiming to be Light.
  6. Lee
    Also I made the recipe for 4 which equated to 210 grams (after a little wastage from the Thermomix blades) so 1 serve is approx 52 grams
  7. Cassie
    Are there any brands of mayonnaise you can buy at the store that is keto friendly?
  8. Monika
    Yes!!! that is how I make it. GAME CHANGER!!!!!
  9. Monika

    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.

    Yes!!! that is how I make it. GAME CHANGER!!!!!

  10. Raven
    The recipe states it will last for 5 days in refrigerator.
  11. Cathy
    Hi Pamela...have you tried "light" or "extra light" (meaning "in taste") olive oil for mayo? BIG difference 😊
    Thanks for the tips...I have recently started having trouble with my mayo's and don't understand why. Pretty frustrated here...lots of waste, even when tying to "save" it. I'm not giving up though, it's so worth it 😋
  12. brenda
    Is it supposed to be yellow? And, I def used the wrong oil. Ew. Will seek out avocado oil.
  13. Beatrice Garza
    If I want to lose weight than I need to eat less fat is that correct.
    Reply: #114
  14. Kristin Parker Team Diet Doctor

    If I want to lose weight than I need to eat less fat is that correct.

    "Less fat" is too open ended. We recommend very low carb and high fat, with "high" meaning in terms of percentage of calories, not necessarily "high fat" by quantity. You can read our top weight loss tips in this article - https://www.dietdoctor.com/how-to-lose-weight

  15. Angela
    Thanks, Mickey! You saved me from ending up with a soupy, inedible disaster by adding some Greek yogurt and an extra egg yolk! And the immersion blender is the only way to go with this recipe
  16. Barb
    MCT oil works very well. I use 2 yolks for thicker mayo. Immersion blender aka stick blender is amazing. Mine came with a tall cup with a lid that I used to make my mayo and then put into the fridge. I had no idea making homemade mayo could be so easy and tasty and no more nasty soybean oil or other additives.
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