Homemade Mayonnaise Everybody Can Make

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.

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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.

Eating raw eggs

There is a difference between European and American eggs, and my methods might not apply to your specific case.

If you are interested, this is what I do:

  • When I buy my eggs I make sure they are from a reputable source.
  • As they 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.

Separate yolk from white
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

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.

Egg float test

To check if the egg is super fresh I always put it in water: if it floats it is rotten!

A fresh egg in water sinks

Fresh egg in water sinks

With time the egg rises up

With time the fresh egg rises up

A rotten egg floats is water

A rotten egg floats is water

 

Homemade mayonnaise

How to thicken homemade mayonnaise

To make sure mayonnaise thicken, it is important to follow these steps:

1- All the ingredients should be at room temperature
2- Never use extra virgin olive oil, I use a mix of vegetable oil and normal olive oil
3- Add the oil very slowly while mixing

 

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 and pulse the blender until the mayonnaise gets back its shape. 

Serve Indian bread with salad

Use and storage

I use the homemade mayonnaise in different recipes, one of my favorites is Chicken Caeser salad.

I like to serve over a homemade Indian bread.

If you add raw garlic to the homemade mayonnaise you can make Aioli, or add dill and capers to make Tartare.

These two sauces are magnificent with a seafood platter, crab claws or shrimps.

You can store homemade mayonnaise for 3 to 4 days in the fridge.

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

5 from 8 votes
Homemade mayonnaise
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Homemade Mayonnaise
Prep Time
10 mins

Total Time
10 mins

 

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.

Course:

Sauces
Cuisine:

French
Servings: 8 people
Calories: 265 kcal

Ingredients
  • 1
    egg yolk
  • 1
    tsp
    Dijon mustard
  • 150
    ml
    vegetable oil
  • 100
    ml
    olive oil
    NOT extra virgin
  • 2
    tsp
    lemon juice or white vinegar
  • salt and pepper

Instructions
  1. All ingredients should be at room temperature

  2. In a bowl whisk the egg with salt, pepper and the mustard. 

  3. Very slowly add the vegetable oil, in a thin but continuous flow.

  4. Continue whisking adding the olive oil in a similar thin but continuous flow

  5. Add the lemon juice or the vinegar at the end

  6. Keep in the fridge for 3 to 4 days

Recipe Notes

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.

 

Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow few important rules and the magic will happen.

  16 comments for “Homemade Mayonnaise Everybody Can Make

  1. 8th November 2017 at 12:35 pm

    My mom used to make homemade mayo all the time! I enjoyed reading the facts about eggs Laura!

    • Laura
      8th November 2017 at 12:38 pm

      Homemade mayo also reminds me of my mom’s food, that is probably why I love it so much

  2. 8th November 2017 at 2:02 pm

    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
      8th November 2017 at 3:30 pm

      You should try, the taste is so much better

  3. 8th November 2017 at 3:16 pm

    I’ve never tried making mayonnaise at home! We don’t always have it on hand so this recipe could be perfect!

    • Laura
      8th November 2017 at 3:29 pm

      Thanks, very handy to have as you usually have oil and 1 egg

  4. 8th November 2017 at 3:31 pm

    I love homemade mayonnaise — especially on poached fish — it’s the best. I always add garlic to mine.

    • Laura
      8th November 2017 at 3:32 pm

      yes, I love it with garlic

  5. Ginny
    8th November 2017 at 3:39 pm

    Love making everyday condiments at home. Very good lesson.

    • Laura
      8th November 2017 at 3:59 pm

      Thank you Ginny

  6. 8th November 2017 at 4:17 pm

    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
      9th November 2017 at 3:57 am

      Definitely, this is so much better

  7. 16th November 2017 at 10:36 pm

    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
      17th November 2017 at 4:35 am

      You can but make sure it is not virgin or extra virgin as it will not blend with the egg.

  8. 19th November 2017 at 2:44 pm

    Great tips! I’ve been meaning to try this for a while!

    • Laura
      19th November 2017 at 4:42 pm

      Thanks Caroline. You will not regret it and will become addictive. I am !

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