Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow few important rules and the magic will happen.
The taste of the homemade mayonnaise is so much better and once you master the technique you will make it in no time.
Many are concerned about using a raw egg, but personally, I do it all the time not only in Mayonnaise but also for other recipes.
If you don't want to take the risk look for pasteurized eggs at your supermarket.
To separate my eggs I use a Kitchen Craft Egg Separator an this is my Amazon affiliate link.
If you are interested here are more of my favorite useful kitchen items
A fresh egg in water sinks
With time the egg rises up
A rotten egg floats is water
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Many are concerned about using a raw egg, but personally, I do it all the time not only in Mayonnaise but also for other recipes. If you don't want to take the risk look for pasteurized eggs at your supermarket.
Sauces
French
- 1
egg yolk - 1
tsp
Dijon mustard - 150
ml
vegetable oil - 100
ml
olive oil
add only if you want more fluid mayo. NOT extra virgin - 2
tsp
lemon juice or white vinegar - salt and pepper
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.
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
Calories 207 calories per serving Fat 30 gr per serving Carbohydrates 2 gr per serving Cholesterol 23 mg Proteins 0 gr per serving Sugar 1 gr per serving Sodium 38 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
My mom used to make homemade mayo all the time! I enjoyed reading the facts about eggs Laura!
Homemade mayo also reminds me of my mom’s food, that is probably why I love it so much
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.
You should try, the taste is so much better
I’ve never tried making mayonnaise at home! We don’t always have it on hand so this recipe could be perfect!
Thanks, very handy to have as you usually have oil and 1 egg
I love homemade mayonnaise — especially on poached fish — it’s the best. I always add garlic to mine.
yes, I love it with garlic
Love making everyday condiments at home. Very good lesson.
Thank you Ginny
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!
Definitely, this is so much better
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?
You can but make sure it is not virgin or extra virgin as it will not blend with the egg.
Great tips! I’ve been meaning to try this for a while!
Thanks Caroline. You will not regret it and will become addictive. I am !