DIY: Homemade Mayonnaise
I have such an affinity for DIY recipes – there’s something so satisfying about being able to create something at home that you previously would have only ever thought about purchasing at a grocery store. While I’ve churned out things like peppermint patties, Cheez-Its, Klondikes, Nutella, and even fish sticks, the one area I haven’t delved into very much is condiments. You know this Pittsburgh girl has no interest in an alternative to Heinz ketchup, but I have been wanting to try my hand at mayonnaise, both because I always thought it would be satisfying to make my own, and also because of all the different variations that I could make on a small scale.
It took me a few tries, but I finally mastered homemade mayonnaise and it was just as amazing as I had hoped it would be!
This was one of those recipes that necessitated three tries before I struck gold. I attempted multiple recipes, used a food processor, a blender, and in the end the winning combination was a slightly adapted recipe from Alton Brown, a bowl, a whisk and some elbow grease. After all of my previous attempts ended in oily eggs, doing it by hand yielded a perfectly emulsified mayonnaise. It took some patience, but it was 100% worth it. I love opening the refrigerator and staring at the jar, still amazed that I was able to do it!
I’m thrilled to add another store-bought item to my list of DIY recipes that I have conquered!
Three years ago: Salted Espresso Oatmeal Chocolate Chip Cookies
Four years ago: White Bean and Garlic Scape Dip
Homemade Mayonnaise
Ingredients
- 1 egg yolk
- 1 teaspoon yellow mustard
- ½ teaspoon (0.5 teaspoon) fine sea salt
- 2 pinches granulated sugar, optional
- 1 tablespoon white wine vinegar, can sub apple cider or rice wine vinegar
- 2 teaspoons lemon juice
- 1 cup (216 ml) light olive oil
Instructions
- In a large glass bowl, whisk together the egg yolk, mustard, sea salt and sugar (if using).
- In a small bowl, stir together the vinegar and lemon juice. Whisk half of the vinegar mixture into the egg mixture until thoroughly combined.
- Start whisking briskly, then begin adding the oil a few drops at a time, until the liquid begins to thicken and lighten a bit. Once you reach that point, continue whisking while you add the oil in a very slow, steady stream. Once half of the oil has been incorporated, whisk in the remaining vinegar mixture. Continue whisking until all of the oil is incorporated.
- Allow the mixture to sit at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This worked out great I used corn oil and rice vinegar then after all whisked up i put it in the nutriblend fir a few pulses then full speed 5 seconds
I have found what I was looking for. Thank you Gemma.
I have tried many recipes for making mayonnaise and they never turn out right. After reading your post I thought I would give it a try and it was perfect! Thank you for the recipe, this is just what I was looking for.
I used to hate mayonaise- at least the store bought kind. Then I made some with avocado oil to make coleslaw for my husband. I had a hard time not picking up a spoon and eating it right out of the mini chopper! (I have a hamilton beach mini chopper that has two holes in the top and is great for making small batches of mayo) I don’t add sugar or lemon juice to mine though.
I have always wanted to make my own mayonnaise. This is such an easy recipe. I absolutely love mixing things by hand, so I’m excited to try your method.
I use the Julia Child recipe (Mastering the Art of French Cooking) and my food processor. I used to use a recipe from a paleo site; but after I broke the emulsion once, I decided The Queen of the Kitchen had to have the best recipe/procedure. I’ve found it’s all about pouring the absolute thinnest line of oil into the processor…and following the egg to oil ratio.
I haven’t read through all the comments. the absolute easiest way to make mayo is by placing all of your ingredients in a tall container/cup. take your immersion blender place it at the bottom of your container. slooooowly pull up. when you get to the top you’ll have perfectly creamy mayonnaise.
Homemade mayo is the best! I don’t take the time to make it often enough.
Kari
http://www.sweetteasweetie.com
This is nice, I can’t tell you how many times I’ve run out of mayo and have to run to the store to get some in a hurry before dinner! This is super handy!
My easy mayo recipe, using a stick blender –
Hardware:
– stick blender
– small (pint size?) mason jar
Ingredients:
– 4/3 cup of your fav oil (we do 1/2 olive, 1/2 safflower)
– squirt of dijon mustard
– bit of lemon juice
– salt and pepper to taste
HOW:
1) Put all ingredients in the jar (I usually put the egg in last so pouring the oil in doesn’t break the yoke)
2) Place blender head at the bottom of the jar
3) hit the button – white stuff (mayo) should start coming out
4) IMPORTANT!!! Keep the blender head at the bottom until mayo stops coming out (If you just pull it straight up, you’ll end up with very runny mayo)
5) When the mayo stops coming out, slowly pull the stick blender up and then push it back down, allowing oil to be incorporated into the mixture / emulsification a little at a time.
6) When all is incorporated, clean up and enjoy!
This is one of the easiest ways to make mayo that I know of yet. So easy, I make it on demand and seriously surprise my friends at the goodness that comes out of that little jar.
I’ve been making mayo for a couple of months now with this recipe -http://dontwastethecrumbs.com/2015/04/failproof-diy-homemade-mayo-in-2-minutes/
I usually add 1 clove of fresh garlic on top of the egg and I don’t even chop it.
So easy and yummy!
I do make mayonnaise from time to time. I need to do it more often. I usually use a blender and drizzle the oil through the lid once the other ingredients have been blended. I need to try it with olive oil!
Your recipe looks great! I always say homemade and natural is so much better for you!
Here in Europe, most restaurants make their own mayonaise. We only use neutral oils such as corn or sunflower oil. Easiest way: use an immersion blender and a tall (plastic) jar just big enough for the blender to fit into. Mix yolk with some oil, mustard, salt pepper, spices/lemon and some water if you want more quantity. Immerse the blender and slowly start adding more oil while moving the blender up and down until you reach the desired thickness. 45 seconds, fail_free and just 1 dirty dish to clean!! Also: try adding a very small pinch of curry and smoked pepper powder when making the mayonaise! Delish!
Europe has better food laws to protect consumers. In the US, finding corn or safflower oil that isn’t GMO can be the hardest part of the task. Vegetable oils are among the unhealthiest products on US store shelves. That’s a factor in choosing light olive oil. I use a very neutral olive oil along with a smaller amount of another unmodified oil, such as macadamia nut oil.
Try using an immersion blender! So so simple to make with one. I have used the whole 30 recipe and technique listed but will try this recipe next. Putting roasted garlic in in place of the mustard works really well, too. Yum!
Your recipe looks great! I’ve started making my own mayo too and like you was having numerous fails till I found the method online using an immersion blender. Success! Homemade mayo is so much tastier!
Does this have a strong olive oil taste and is there something special about the olive oil in this recipe or can a vegetable oil be substituted with good results?
I’ve seen recipes that use either part or all other neutral oils (safflower, canola, grapeseed) in addition to or instead of olive oil. The most popular brands of store-bought mayonnaises (Hellman’s/Best Foods, Duke’s and Kraft) all use soybean oil for their “regular” mayonnaise. Olive oil is probably the most traditional oil with which to make mayonnaise, but it’s not the only oil that can be used.
Sunrise Girl- I use a blend of olive oil and another light tasting oil because for me, all olive oil is just too strong of a taste. I guess it depends on if you’re using it just for sandwiches or as a base (like for a salad of some kind). You will be able to taste the distinct olive oil flavor if you use all regular.
I noticed that she calls for light olive oil which does have a lighter taste. You’ll notice even the store brands that are “olive oil mayo” have a mixture of olive oil and canola or soybean.
I specifically used light olive oil because regular olive oil would definitely be too strong of a flavor, in my opinion. The light olive oil is just fine, not overpowering at all. If you can’t find light, then I would use a neutral oil like safflower, grapeseed, vegetable or canola oil, or a blend of the two.