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Making homemade mayonnaise can be intimidating but it shouldn’t be, you just need to follow a few important rules and the magic will happen.
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Why should I make it if I can buy it?
The taste of the homemade mayonnaise is so much better, and once you master the technique you will make it in no time. Try it with seafood or boiled vegetables or use it to season a salad. Once you try it, you will know why.
Many are concerned about using a raw egg, but personally, I use them all the time not only in Mayonnaise but also for other recipes as for example tiramisu, chocolate mousse or chocolate salami.
If you are very concerned and don’t want to take the risk you can find pasteurized eggs at your supermarket.
Eating raw eggs
Eggs are treated differently in Europe vs the USA so my methods might not apply in all the countries. As European, this is what I do when I need to use a raw egg:
- When I buy my eggs I make sure they are from a reputable source (actually as of 2020 I have now my own chickens and have 2 fresh eggs each day)
- As eggs in Europe are usually stored at room temperature in the supermarket, I do the same at home.
- I use raw eggs only if they are very fresh.
- I wash the eggs with soap and water just before using it to remove any possible bacteria. Once I do I use them immediately as the natural protection of the eggshell is removed by the soap
Cleaning the egg
Washing the eggs was suggested by an Italian nutritionist as cleaning the outside of the eggs reduces the risk of contracting salmonella.
He recommended not to wash it ahead of time as the protective film of the eggshell will be damaged with the risk of other forms of contamination.
Rotten Egg Test
To check if the egg is super fresh I put it in water: if it floats it is rotten!
the older is the egg the lighter it gets and rises up
A rotten egg floats in water
Useful tools
To simplify the process of making mayonnaise, I use the following tools:
- Egg separator: when I need to separate the egg yolk from the white I always use this tool that makes the process so much easier. I break the egg and pour it inside and it automatically separates the yolk from the white.
Important Note: I always do that over a separate cup and remove the white before I break the next egg. When you need to whip the egg white, it is very important that there are no traces of the yolk, otherwise, the foam does not firm up.
- Electric mixer: I find it very convenient to use my Kitchenaid whisk attachment. Since I have to pour the oil in a slow and continuous stream, I need to have my hands free, and my KitchenAid is perfect. A hand mixer will not work as you need to hold the mixer and the bowl at the same time. However, you can also use a tabletop blender.
- Measuring mugs with spout: they are perfect for pouring the right amount of oil in a continuous stream without making a mess.
How to thicken homemade mayonnaise
To make sure mayonnaise thicken, it is important to follow these steps:
- All the ingredients should be at room temperature
- You can flavor the mayonnaise with dijon mustard or a stronger one if you prefer
- Never use extra virgin olive oil, I use light vegetable seeds oil
- You can add some normal olive oil but if you do, you cannot store the mayonnaise in the fridge for more than 30 minutes as the olive oil will freeze and curdle the mayonnaise
- Add the oil very slowly while whisking
- If you add the oil too fast the mayonnaise will curdle
- At the end, you can add either 2 tsp of lemon juice or white vinegar. Either one, it is only a question of preference.
Step by step making homemade mayonnaise
- In a bowl whisk the egg yolk with the mustard (optional).
- Very slowly add the vegetable oil, in a thin but continuous flow.
- Optional step: Continue whisking adding the olive oil in a similar thin but continuous flow.
- Add the lemon juice or the vinegar at the end.
- Season with salt and pepper.
How to fix a curdled mayonnaise
A mayonnaise can curdle if the ingredients are too cold or if you add the oil too quickly. If that happens, don’t throw it away.
Add another egg yolk, add the curdle mayonnaise gradually and pulse the blender until the mayonnaise gets back its shape.
Use and storage
You can store homemade mayonnaise for 3 to 4 days in the fridge. There are so many ways you can use it and these are my favorite:
- I use the homemade mayonnaise in different recipes, one of my favorites is Chicken Caeser salad or Chicken wraps. Make a potato salad with homemade mayonnaise and you will immediately taste the difference.
- If you add raw garlic to the homemade mayonnaise you can make Aioli, or add dill and capers to make Tartare.
- I serve Aioli or Tartare with Fried Calamari or Eggplant Milanese
- These two sauces are also excellent with a seafood platter, crab claws or shrimps.
If you are making this homemade mayonnaise, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Homemade Mayonnaise
Ingredients
- 1 egg yolk
- 1 tsp Dijon mustard optional
- 2/3 cup vegetable oil
- 2/3 cup olive oil Optional, read the notes if you do add some olive oil
- 2 tsp lemon juice or white vinegar
- salt & pepper
Instructions
- All ingredients should be at room temperature
- In a bowl whisk the egg with salt, pepper and the mustard.
- Very slowly add the vegetable oil, in a thin but continuous flow.
- Optional step: Continue whisking adding the olive oil in a similar thin but continuous flow
- Add the lemon juice or the vinegar at the end
- Keep in the fridge for 3 to 4 days
Video
Notes
- First, see if you can find pasteurized eggs at your supermarket
- When I buy my eggs I make sure they are from a reputable source (actually as of 2020 I have now my own chickens and have 2 fresh eggs each day)
- As eggs in Europe are usually stored at room temperature in the supermarket, I do the same at home.
- I use raw eggs only if they are very fresh.
- I wash the eggs with soap and water just before using it to remove any possible bacteria. Once I do I use them immediately as the natural protection of the eggshell is removed by the soap
- To check if the egg is super fresh I put it in water: if it floats it is rotten!
- All the ingredients should be at room temperature
- Never use extra virgin olive oil, I use light vegetable seeds oil
- You can add some normal olive oil but if you do, you cannot store the mayonnaise in the fridge for more than 30 minutes as the olive oil will freeze and curdle the mayonnaise
- Add the oil very slowly while whisking
- A mayonnaise can curdle if the ingredients are too cold or if you add the oil too quickly. If that happens, don’t throw it away.
- Add another egg yolk, add the curdle mayonnaise gradually and pulse the blender until the mayonnaise gets back its shape.
Elaine @ Dishes Delish
My mom used to make homemade mayo all the time! I enjoyed reading the facts about eggs Laura!
Laura
Homemade mayo also reminds me of my mom’s food, that is probably why I love it so much
Gloria @ Homemade & Yummy
I have never tried making this at home. Not sure why not, but just haven’t. It has always intrigued me, so I really need to experiment in the kitchen and see how this goes. I know the taste would be incredible.
Laura
You should try, the taste is so much better
Liz @ I Heart Vegetables
I’ve never tried making mayonnaise at home! We don’t always have it on hand so this recipe could be perfect!
Laura
Thanks, very handy to have as you usually have oil and 1 egg
Lisa | Garlic + Zest
I love homemade mayonnaise — especially on poached fish — it’s the best. I always add garlic to mine.
Laura
yes, I love it with garlic
Pam
You know, I’m not a fan of store bought mayonnaise, but I think I would like this. It sounds so much better than what comes out of a bottle or jar!
Laura
Definitely, this is so much better
Ginny
Love making everyday condiments at home. Very good lesson.
Laura
Thank you Ginny
Agness of Run Agness Run
It’s been a while since I started looking for a good homemade mayo recipe. This one is just perfect, Laura. Can I use olive rather than vegetable oil?
Laura
You can but make sure it is not virgin or extra virgin as it will not blend with the egg.
Caroline @ Pinch Me, I'm Eating!
Great tips! I’ve been meaning to try this for a while!
Laura
Thanks Caroline. You will not regret it and will become addictive. I am !
Sheena Combridge
i always use sunflower oil, should i be using veg oil?
Laura
yes, you can use sunflower oil. As long as you do not use extra virgin olive oil as it will not thicken