Homemade Mayonnaise Everybody Can Make

This post may contain affiliate links. Please read my disclosure policy.

Sharing is caring!

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.

Jump to:

• Why should I make it if I can buy it?
• Eating raw eggs
• Cleaning the egg
• Rotten Egg Test
• Useful tools
• How to thicken homemade mayonnaise
• Step by step making homemade mayonnaise
• How to fix a curdled mayonnaise
• Use and storage
• 📋Homemade Mayonnaise

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!

 

 

Useful tools

To simplify the process of making mayonnaise, I use the following tools:

• Electric mixer: I find it very convenient to use my (affiliate link)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 (affiliate link)blender.
• (affiliate link)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

1. In a bowl whisk the egg yolk with the mustard (optional). 
2. Very slowly add the vegetable oil, in a thin but continuous flow.
3. Optional step: Continue whisking adding the olive oil in a similar thin but continuous flow.
4. Add the lemon juice or the vinegar at the end.
5. 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.