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 225 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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139 comments

  1. Roger
    Aren't you concerned about the use of raw eggs?
    Reply: #61
  2. Nan
    Make this recipe even tastier by using bacon dripping for half the fat. I warm my refrigerated bacon dripping until just liquid then add to the oil. Delicious! Also, macadamia nut oil makes wonderful mayo. Avocado oil is good, but makes a slightly green mayo.
    @Roger: the lemon or vinegar effectively "cook" the egg, and the mayo is kept refrigerated. I get local farm eggs, so don't worry.

    http://www.sugaraholics.com

  3. 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
  4. Simon
    When you refer to neutral oils are you referring to flavour? Macadamia nut oil is hugely expensive here, what are some others I might try?

    Thanks!

  5. Johnny D.
    I agree with Simon neutral oil is a vague term. Healthy choices should be included in your post.
  6. Inger Swanberg Team Diet Doctor
    Regarding which oil to use there are several options. An extra light olive oil is a good option, with or without the addition of coconut oil. Avocado and macadamia oils are unfortunately very expensive, so may not be viable options for that reason.

    Any healthy fat can be used – a matter of taste. Googling "paleo mayonnaise" will give an idea of options and things to consider.

    / Inger Swanberg
    Team Diet Doctor

  7. Tim H
    @Nan, Do you have any kind of evidence or biochemistry to back up what you say about the vinegar "cooking" the egg white/avidin? I just about killed my dog one time feeding him raw eggs every day. I didn't know about avidin binding biotin at the time. The strength of the detrimental effect has been strongly impressed on me so I'd like to be very sure before I go ahead and use whole eggs. Or would just egg yolk work?
  8. Diane
    the photo only seems to show egg yolk, not the white. Will yolk alone work? (I'm allergic to the egg white.)
  9. Nate
    The picture shows only the yolk as if the white of the egg has been discarded? The few mayo recipes I've seen say use one egg yolk and one whole egg. Even with that I find the mayo is a little more liquidity than store bought mayo. I'm wondering if bringing the temperature of the egg and mustard up to room temperature will make the mayo more stiff and less liquidity. Anyway, thanks I'm going to give it a try.
  10. Jim
    Normally egg yolk should suffice, the lecithine acts as an emulsifier (there's no lecithine in egg whites).

    As for avidin, only regular intake should be problematic (generates biotin deficiency within 2-3 weeks). I've no idea whether vinegar will denaturate avidin, though.

    I'd probably even use unrefined rapeseed (canola) oil. After all, I don't believe rapeseed oil is generally unhealthy (omega 3/6 ratio is OK; and so far, plants from the mustard/cabbage family never hurt me - quite the contrary). Just don't refine or heat those PUFAs. :-p

  11. Murray
    Yes, un-denatured avidin in raw egg white binds to biotin in the lab, but is anyone aware of any studies on humans with raw egg whites? The only studies I am aware of are chicks raised almost exclusively on raw egg white. I was just reading about a 115 year old woman in France who has eaten 3 raw eggs per day every day for almost a century.

    http://www.dailymail.co.uk/health/article-2957124/The-secret-living-p...

    I recall Dr. Cate Shanahan saying that whipping the egg whites negates much of the effect, although i don't know her source for that. I eat 2-3 raw egg yolks every morning and give the whites (cooked) to the dog (or save them for a souffle).

    There is no need to use the egg white to make mayonnaise. The lecithin in the egg yolk is the surfactant.

    For mayonnaise I use the best olive oil I can find, although using macadamia oil I will have to try.

    If the mayonnaise is not thick enough, whip in more oil. Any emulsion works better if all the ingredients are the same temperature.

    What is unrefined canola oil? The cold run-off of seeds in large tubs stomped on by bare foot virgin farm girls wearing blue gingham dresses?

    Reply: #14
  12. Cronos
    You can increase the ammount of mayonnaise and make it look like the store bought stuff by adding the white, but the original recipe consists only of egg yolks. I prefer to be a purist in this one.

    I'd avoid olive oil, even if it's the refined and light one. It stills overpowers the real flavors. Instead you can use avocado oil, it's pretty mild. Another option, if you're not some hardcore paleo, is high oleic safflower oil since its content of monounsaturated fatty acids is quite high, even more so than olive oil.

  13. Janknitz
    You can buy pasteurized eggs or pastuerize them at home if you are concerned about raw egg. I would be concerned about raw eggs for someone who is immunocompromised, an infant, or the very old. Otherwise I use pastured eggs from trustworthy farms and don't worry about Samonella.

    It's not really necessary to bring all the ingredients to room temp using the stick blender. I just take stuff straight from fridge or cupboard, eyeball the measurements, stick in the stick blender (no drizzling necessary) and have beautiful mayo in 30 seconds. The mayo goes right back in the fridge before the eggs have a chance to warm up to room temp.

  14. Jim

    What is unrefined canola oil? The cold run-off of seeds in large tubs stomped on by bare foot virgin farm girls wearing blue gingham dresses?

    Exactly, virgin stomped. Just like they stomp macadamias and coconuts with their bare feet. Only then you can call 'em virgin oils, right? o.O

    Reply: #16
  15. Jim
    Raw egg whites to cause biotin deficiency in humans: http://www.ncbi.nlm.nih.gov/pubmed/22157538

    Yeah, "marginal" and n = 5, but still.

  16. Murray
    Exactly. One company's virgins wear gingham and another company's virgins wear calico. I was once speaking with a canola oil producer who was excited because they were working on an extraction technique (done in a vacuum) that would have a far lower degree of oxidation of the polyunsaturates.

    At least with olive oils I know the oil can be extracted without destroying the critical antioxidants, such as DHPEA-EDA, which protects red blood cells from damage. Testing confirms high levels of DHPEA-EDA in extra-virgin olive but not in olive oil extracted by other processes, as the heating or chemical agents used in other extraction processes destroy most if not all the DHPEA-EDA. Quality olive oil (uncut with other oils) is low in easily-oxidized polyunsaturated oil. My question with any oil extraction processing is what damage is done by the extraction process? How much fat oxidation is induced? Generally, the more purified the oil has to be to have mild taste and be shelf-stable, the more concerned I am about it.

    Mayonnaise was originally made of olive oil. Escoffier would not have had canola or highly refined vegetable oils at his disposal, but used olive oil--at least in his formative years. Did anyone before Nina Hellman use vegetable oil? I expect modern expectations about the flavour of mayonnaise are conditioned by Hellman's mayonnaise.

    Escoffier used two egg yolks, 200 g of olive oil, one Tbsp lemon juice or white wine vinegar and 2 g salt. No need for mustard (egg yolk is already a surfactant and olive oil has flavour).

  17. Janknitz
    "Raw egg whites to cause biotin deficiency in humans: http://www.ncbi.nlm.nih.gov/pubmed/22157538

    Yeah, "marginal" and n = 5, but still."

    How much mayo do people eat that they could ingest enough egg white to cause a biotin deficiency???
    I use one whole egg for a cup or more of oil. Using a tablespoon or two at a time, I still have some left at the end of the week or so when it begins to go bad.

  18. Bill
    Sorry, there are no virgin farm girls. The traveling salesmen made sure of that.
  19. Cindy C
    New study on eating eggs with vegetables, making the nutrients more absorbent.

    http://theweek.com/speedreads/546983/eating-eggs-alongside-raw-vegeta...

    Reply: #23
  20. Apicius
    In the previous recipe, I notice the pie chart with the label "moderate LCHF". In this recipe, the pie chart is labeled "strict LCHF". I like the attempt of LCHF categorization, as I can see how this may help lots of people. Can you provide your specification for "strict" or "moderate" LCHF, and any other categories we may see in future recipes? I'm especially curious to see how carbs and protein levels are assessed to qualify as strict or moderate. Or is it based only on fat% levels regardless of carb and protein levels?
    Reply: #24
  21. 1 comment removed
  22. Sarah
    One of my favourite things to eat is cold mayo and cold Toum just out of the fridge, on its own, by the spoonful... I would love to make this and eat it... Though its the raw eggs I worried about, esp since I have a 2 year old, who loves to eat whatever I eat. Has anyone tried to make home-made mayo with home-pasteurized eggs? Does it work?
  23. erdoke
    Improving carotenoid absorption by adding fat (fat soluble vitamin, anybody?) is one thing and the conversion to retinol (= active vitamin A) is another. This greatly varies in people and nobody knows his actual conversion rate. Why should I eat vegetables with the eggs in the first place if the yolk already contains the active form retinol and also other fat soluble vitamins? Add some good cheese and prepare a nice omelette instead to boost the fat soluble vitamin content.
    This again looks like another case of reverse flow of logic in mainstream science. Isn't it obvious if eggs improve the nutritional properties of vegetables then eggs are more nutritious than veggies? Similar to the case when everybody agrees that fruits and veggies are healthier than junk processed foods. The conclusion? Eat fruits and veggies 6 times per day! Why? Isn't it possible that fruits and veggies still have a small negative effect compared to a theoretical optimal diet and they just improve one's status when shifting from a junk regimen? What happens when this optimal diet is followed with limited fruits and veggies? Are we confident that adding more of them still improves our health? I have seen no studies with this approach at all.
    Go for low fructose, high vitamin fruits and you will need just small amounts.
  24. Inger Swanberg Team Diet Doctor
    We are using these definitions:
    Strict LCHF: 20 gram carbs per day
    Moderate LCHF: 20-50 grams per day
    Liberal LCHF: 50-100 grams per day

    Thus a recipe with 20/3, ie 6.7 g carbs is labeled as strict, based on three meals per day and on the carb content.

    / Inger Swanberg
    Team Diet Doctor

    Reply: #30
  25. YankeeLaker
    When I make homemade mayo, using either EVOO, high oleic safflower oil, or avacado oil, the mayo initially tastes bitter. (I use egg yolk, lemon juice, sometimes dijon mustard, salt.) The bitterness moderates a bit with resting, but is till always there. I use the stick blender method. Does anyone else have this issue? Or do you know how to avoid it? Someone said it was due to how vigorous the immersion blender works. If that is the case, some of you would have the same issue....
  26. dom
    I would not use EVOO, it's more than bitter, just far too strong, I mean, not make entirely with that, use some for flavour, but use a lighter olive oil as the base. Although, what you said i have heard, that vigorous beating splits the oil into bitter particles, this should not matter if you hand whisk gently, or add in for flavour towards the end, a stick blender is certain to split it.

    I want to try the stick blender method, sounds much better than whisking and pouring at the same time, torture.

  27. Robert Forte
    How can vinegar or lemon juice "cook" a egg?
    Reply: #29
  28. YankeeLaker
    Robert--The heat of cooking coagulates the protein in the egg. The coagulation is what we mean when we say it has been "cooked." Acid (vinegar or lemon juice) will also coagulate, and thus "cook," the protein.

    Acid will also kill bacteria, but I don't know if that can be counted on to eliminate the risk of salmonella in raw eggs.

  29. Murray
    Both cooking and acid de-nature proteins. For example, citrus juice is used to make ceviche from raw fish. However, the denaturing is not the same. Cooked fish and ceviche are obviously different in many ways.

    Also, the denaturing from heat can go through various stages as the temperature goes up, and the effect may differ depending on how quickly the meat is heated. For example, if you heat red meat slowly, it will remain pink inside no matter how long you cook it. If you cook with a fast rise in temperature, the meat turns grey throughout. The reason is that the denaturing of the red pigment protein requires another protein as a catalyst, but the catalyst denatures at a lower temperature. So if the meat is heated slowly, all of the catalyst denatures before the temperature is high enough to start denaturing the pigment. On the weekend I braised beef brisket for 10 hours at 200-225F (the internal meat temperature needs to be 170-190F for a long time to break down the collagen) and the meat was falling apart and pink in colour, but the low oven temperature meant the meat to a long time to get to 170. A friend cooks his briskets at 350F for five hours and the meat is always grey throughout.

    So although vinegar or lemon juice"cooks" the egg white, this is no assurance that the de-naturing process from acid affects the avidin-biotin binding property. This would have to be tested empirically to be sure.

  30. Nate
    Thanks Inger, I think nutritional science would have less confusion if more general terms, such as low carb or low fat, had strict definitions. It's funny that the old medical community created their Latin based names and verbs to help them have precise discussions, but some how many terms used in nutrition today are broad and loose.

    My pet word is balanced. What is a balanced diet? One that you can put on a plate and then balance it on your finger? Or is it using one item from each aisle of your 7 /11 store?

  31. Janknitz
    YankeeLaker, EVOO is too bitter for mayo, IMHO.

    But using the stick blender I haven't experienced any bitterness using light olive oil or avocado oil, and I've added some coconut oil without bitterness as a problem, too.

    I've never had success trying to make mayo the traditional way, but it works every time (except when I forgot the lemon juice!) with the stick blender. One trick is that the container must be narrow--just slightly wider than the stick blender--too wide a container means that all the ingredients won't be pulled into the emulsification efficiently, and that can cause it to fail. I make my mayo in a wide mouthed jar.

  32. Nancy
    Cuisinart has a wonderful immersion-stick- blender that works immediately, it's fascinating and always successful in seconds. If you use a wide mouth 12 oz mason jar, it can be mixed and stored in the same container. Nothing could be easier.
    Unless you are in the middle of a bone marrow transplant or downing quarts of mayo every single day, I can't imagine agonizing over one raw egg.
    Reply: #49
  33. Marijke
    The salmonella is always on the outside of the egg as it comes from the gut of the chicken. When you wash your hands with soap immediately after separating the yolk, there Will be no problem.
  34. Deborah
    HI :)

    I actually made this recipe today, the way it is printed above (using the whole egg) and it turned out to be wonderful! It was thick and tasty and made a lot of mayo. I also just threw all the ingredients together and used a stick blender. Took 10 seconds.

    I used extra light virgin olive oil and it didn't have a bitter aftertaste at all. I did add a little salt.

    This recipe will be a keeper in our home. THANK YOU :)

  35. Chad
    Avidin, the Biotin binding protein in a chicken egg is located in the raw egg white (Denatured when cooked). The egg yolk has the emulsifier lecithin (beneficial when trying to make mayo). If you’re concerned about it the egg white isn’t necessary to make mayonnaise, just the yoke.
  36. aimie
    my mayonnaise always separates on the second day after keeping it refrigerated. this has happened twice. what could be the cause of this.
  37. Anita in North Carolina
    I used a combination of grapeseed and avocado oils (I didn't have enough grapeseed oil), 1 whole egg, and the remainder of the listed ingredients. It was delicious, and set up very quickly. Rather than an immersion blender, I used my Ninja bladed mixer. Today is Day 4 (full days) for me, and the mayonnaise I made for Sunday's meal was still good.

    I'm in the U.S., and both oils are relatively inexpensive at WalMart (no WalMart haters, please).

  38. Mary
    Anita in North Carolina, did you just put everything in the Ninja and turn it on? How long did it take to emulsify properly? I may try this next time. I just finished making mayo and it is so bitter I will not be able to use it. I did not use any olive oil. I used safflower and coconut so it is not just olive oil that turns bitter.
  39. Anita in North Carolina
    Well, the first time I made it I was successful using the Ninja. Not so much the subsequent times. The first time I used an Eggland's Best egg right out of the refrigerator (yolk and white), same with the Dijon mustard, and threw it all into the Ninja. After reading some of the comments here, the next time I let the egg and mustard warm up to room temp, just used the yolk and was unsuccessful. Tried 2 other times after that, and could not get it to emulsify. I've been using the liquidy concoction as a Dijon vinaigrette (no, I'm not worried about salmonella - I've eaten far more heinous things in my life! ) I also purchased a Cuisinart stick blender and was still unsuccessful. Not sure what I'm doing wrong anymore, since the first attempt was so successful!
    Reply: #72
  40. Uta Stelson
    Anita in NC: If you have a batch that didn't come together properly, you can always start again with a fresh egg yolk in a new container and start by adding the bad batch VERY SLOWLY. It should set up properly the second time around. You can add more oil with the second egg yolk, too. You're probably just adding the oil a little too fast. I've been making homemade mayo for over 40 years now, and every so often a batch fails to set up for inexplicable reasons, but starting over with a fresh yolk has always saved me.
  41. Lilly
    Wow! This was my first time making mayonnaise! I only had extra virgin olive oil and canola, so I used both; mostly canola. I didn't have the right vinegar either, but it taste pretty good! Next time I am going to make sure I use the suggested ingredients. Thank you for the recipe!
  42. Frank K
    Is it safe to eat raw eggs?
  43. Carole
    I've been making my own mayonnaise for years, but this is by far the easiest and tastiest. Using the immersion stick blender works like a charm. I use the Bertolli light olive oil (or high oleic safflower oil in a pinch) plus Trader Joe's White Balsamic vinegar. And the easiest way to bring the egg up to room temperature is to put it hot water for a minute or so. I've never had a problem with or been worried about using the raw egg.
  44. Marcel
    In case you're concerned about the safety or shelf life or safety of homemade mayonnaise: you can make it free of salmonella that might be in it by adding enough acid (lemon juice or vinegar) and letting it rest at room temperature for 72 hours before putting it in the fridge. Yes that's right: let it rest at room temperature. Sounds a bit like a suicide mission, but this way the acid actually gets a chance to kill the salmonella. Mayo treated like this will keep for weeks.

    Here's a good write up with links to peer reviewed papers providing evidence: http://cooking.stackexchange.com/a/33331

  45. Renee
    In reading about how to make mayo today, they recommend not using EVOO as it causes a bitter taste. Just use the regular Olive oil.
  46. Marilyn
    Because of Kosher reasons I can't mix cheese with meat or butter for that matter.

    I want to re assure myself that I can use part of the cheese amount that I would have been using in the burgers in an omelet for breakfast? If I do not eat all the cheese somehow on the day its reccomended is it to my detriment? i.e will I not be having enough fat in the diet?

    I am doing intermittent fasting so I eat breakfast/ lunch at about noon. I ate 2 eggs and about 1/4 lb of cheese for that meal. I could not finish that amount so I ate it as a snack at 5pm along with the bouillon. Tonight I will eat the burger meal until I am full. The question is if I don't eat "enough" will I not loose weight or is it safe to say if I eat what is given till I am full I will be loosing fat and/or weight anyway?

  47. Janet
    I've just now made this and it is a thing of beauty! Never again will I buy mayonnaise. Home made is quick and by far superior. I used light olive oil and threw all the ingredients into a jug and used a stick blender. 10 seconds later - beautiful mayonnaise xx Thank you diet doctor! It never even crossed my mind to try and make it myself, I thought it would be too tricky. Xxx
  48. Evelyn
    Used my food processor to mix the mayo and it worked well. How long will this keep in the refrigerator?
  49. Sherrill
    Nancy says "Unless you are in the middle of a bone marrow transplant or downing quarts of mayo every single day, I can't imagine agonizing over one raw egg."
    I say - Hear! Hear!
  50. Suse B
    How long will this keep in the refrigerator for? Any any other storage tips?
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