5 minutes Homemade Mayonnaise Recipe

You won’t believe it until you try it! With an immersion blender or a regular food processor, this healthier homemade mayonnaise takes no more than 30 seconds to make! Quicker than buying one from the store, this creamy mayo is an absolute game-changer. Personalize it with different flavors for a fun twist.

Why Make Homemade Mayonnaise?

• Freshness and Flavor: Homemade mayonnaise is fresher and more flavorful. You can customize it to your taste by adjusting the ingredients.
• Quality Control: You have full control over the ingredients, avoiding preservatives and additives found in store-bought versions.
• Versatility: You can experiment with different oils, herbs, spices, and seasonings to create unique flavors.
• Cost-Effective: Making mayonnaise at home is cheaper than buying premium brands from the store.

How does it work?

The use of a container, wider than the head of the blender, enables the gradual emulsification of the oil with the other ingredients. The oil at the top allows the blades of the hand blender to directly interact with the egg, acid, and mustard. Through the vortex created by the immersion blender, the oil is slowly dragged downwards towards the spinning blades.

If you don’t have an immersion blender, you can make your mayonnaise with a food processor; however, it requires more caution. Pour the oil slowly and make sure to carefully follow the recipe instructions for a successful result. Also, you can emulsify it manually using a bowl and a whisk which will create the same outcome, it will just take a bit more time.

If you are concerned about using raw eggs

If you are concerned about using raw eggs which may carry the risk of contamination by Salmonella. The CDC suggests buying pasteurized eggs and storing them at a temperature of 40°F (4°C) or colder. In addition, it is recommended to purchase eggs from sources that store them in a refrigerated environment and discard any eggs that appear cracked or dirty.

It is important to note that the USDA does not recommend the practice of pasteurizing eggs in a home environment as the effectiveness of such a method cannot be guaranteed. Nonetheless, many individuals choose to do this.

To use this common home method, an egg should be placed into a pot of cold water while at room temperature and should be completely submerged. A thermometer should be used in the water to bring the temperature to 140°F/60°C and remain at that temperature for 3-3.5 minutes. The egg must not exceed this temperature as it may end up cooking instead of pasteurizing. After the designated time, the eggs should be transferred to a bowl of ice for a few minutes before being used in a recipe or placed in a refrigerator for future use.

Mayonnaise Variations

• Garlic Aioli: Add a clove of minced garlic for a Mediterranean twist.
• Anchovy Mayo: Add anchovy fillets. Chop with garlic and lemon juice until they’re practically a paste for a salty flavor of anchovies.
• Spicy Mayo: Add a pinch of cayenne pepper, hot sauce or sriracha for a kick of heat.
• Herbed Mayo: Blend in fresh herbs like tarragon, dill, basil, chives, or parsley.
• Citrus Zest: Incorporate lime or orange juice instead of lemon juice or lime zest.
• Truffle Mayonnaise: Add a few drops of truffle oil or finely chopped truffles for a luxurious flavor.
• Smoky Flavor: Add smoked paprika or make a chipotle mayo for a smoky profile.
• Tartar Sauce: Deliciously tangy and creamy, tartar sauce is the perfect accompaniment to fried seafood such as fish, oysters, crab cakes, and salmon cakes.
• Remoulade: Remoulade, with its distinct French roots, is an all-time classic condiment primarily consisting of mayonnaise, herbs, capers, and pickles.

---

Ingredients

• Egg yolks: 2 large egg yolks (room temperature)
• Oil: 1 cup of neutral oil like canola, sunflower, or light olive oil
• Acid: 1-2 tablespoons of lemon juice or white vinegar
• Mustard: 1 teaspoon (Dijon or yellow mustard adds flavor and helps emulsify the mixture)
• Salt: A pinch for seasoning
• Optional Additions: Garlic, paprika, or herbs for extra flavor

Tools You’ll Need

• A whisk, immersion blender, or food processor
• A mixing bowl or blender jar
• Measuring spoons and cups

Directions

Step 1: Prepare Your Ingredients

Start by gathering and measuring all your ingredients. It’s crucial that the egg yolks and oil are at room temperature to ensure proper emulsification. If you’re using an immersion blender or food processor, assemble it and have everything ready to go.

Step 2: Combine the Base Ingredients

In a mixing bowl or blender jar, add the egg yolks, mustard, a pinch of salt, and one tablespoon of lemon juice or vinegar. These ingredients form the base of your mayonnaise and help the emulsification process.

Step 3: Begin Emulsifying

If you’re using an immersion blender:

1. begin by placing the egg, lemon juice, and mustard into a cup or jar that’s appropriately sized to house the appliance’s head. It is essential for the egg and lemon juice combination to be in contact with the blades.
2. Pour the oil over the top and allow it to rest for 15 seconds. Place the head of the immersion blender in the bottom of the cup and activate it on a high setting, without any pulsing or motion. Gradually angle and raise the head as the mayonnaise forms until the oil is blended in. Taste the mayo and season it with salt.

If you’re using a food processor:

1. Place all the ingredients, excluding oil, into the food processor and let it run on low speed for about 10 seconds to attain a creamy consistency.
2. While the food processor is operating, slowly add the oil. Start with a few drops, and then wait thirty seconds and add a few more. Gradually continue doing this until the consistency of the mixture becomes thick.
3. Once the blend starts to thicken, add the oil gradually in a slow stream. Taking care not to add too much too quickly, which will thin the mayonnaise and make it runny. Occasional breaks in pouring allow the mixture to thoroughly incorporate all of the oil.
4. After all of the oil has been added, taste the dish to evaluate its texture and flavor.

If you’re using a whisk:

1. Slowly add the oil in a thin, steady stream while whisking vigorously.
2. Continue whisking as the mixture thickens, adding the oil gradually to prevent it from breaking.

Step 4: Adjust the Consistency

Once all the oil has been incorporated, check the consistency of your mayonnaise. If it’s too thick, add a few drops of water or additional lemon juice to thin it out.

Step 5: Season to Taste

Taste your mayonnaise and adjust the seasoning as needed. You can add more salt, lemon juice, or mustard to enhance the flavor. This is also the stage to mix in optional ingredients like minced garlic, smoked paprika, or chopped herbs.

Step 6: Store Properly

Transfer the finished mayonnaise to a clean, airtight container. Homemade mayonnaise should be refrigerated and consumed within 3-5 days for the best taste and freshness.

Video

---

Troubleshooting Common Problems

• Mayonnaise Won’t Thicken: This can happen if the oil is added too quickly. To fix, start a new batch with fresh egg yolks, then slowly whisk in the broken mayonnaise.
• Mayonnaise is Too Thin: Gradually add more oil while whisking or blending until it reaches the desired consistency.
• Mayonnaise is Too Thick: Add a few drops of water, lemon juice, or vinegar and blend until smooth.
• Mayonnaise is Grainy or Broken: Try blending in an additional egg yolk or a spoonful of mustard to help emulsify the mixture.

Tips for Perfect Homemade Mayonnaise

1. Use Fresh Ingredients: Fresh eggs and high-quality oil make a noticeable difference in flavor.
2. Be Patient with the Oil: Adding the oil too quickly can cause the emulsion to break, resulting in a runny or separated mixture.
3. Room Temperature Matters: If your ingredients are too cold, the mayonnaise may not emulsify properly.
4. Including mustard: will ensure a successful emulsion, although it is possible to make mayonnaise without it, mustard is an emulsifier so that’s gonna help emulsify the egg and the oil.
5. Overmixing: Once the mayonnaise reaches the desired consistency, avoid overmixing as it can lead to a greasy texture.
6. Experiment with Oils: While neutral oils are classic, you can use avocado oil or a mix of olive and neutral oils for different flavors.

Creative Uses for Homemade Mayonnaise:

• Sandwich Spread: Elevate your sandwiches with a layer of creamy mayonnaise.
• Salad Dressing: Create a tangy and flavorful dressing for your salads coleslaw, Caesar, potato salad (Classic, or German).
• Dip: Serve with fries, chicken tenders, vegetables, chips, or crackers.
• Sauce: Use as a base for sauces like tartar sauce or remoulade.
• Baking: Add richness and moisture to cakes and cookies.

Frequently Asked Questions (FAQs)

1. Can I make mayonnaise without eggs?

Yes, you can make egg-free mayonnaise (vegan mayo) using aquafaba (the liquid from canned chickpeas) as a base. It’s an excellent vegan alternative.

2. What if my mayonnaise turns out too thin?

Thin mayonnaise can be fixed by adding another egg yolk and whisking it into the mixture. Alternatively, refrigerating it for an hour can help thicken it.

3. How long does homemade mayonnaise last?

Homemade mayonnaise lasts about 3-5 days in the refrigerator. Always store it in an airtight container and use a clean utensil to scoop it out.

4. Can I use olive oil for mayonnaise?

Yes, but it’s best to use light olive oil or mix it with neutral oil. Extra virgin olive oil can be too strong and might make the mayonnaise taste bitter.