Mayonnaise Recipe

Fail-Proof Homemade Mayonnaise

Homemade mayonnaise is such a treat. It’s very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.

Prep: 10min

Total: 10min

Yield: Makes approximately 1 cup

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 126, Protein 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 14 g, Saturated Fat 1 g, Cholesterol 12 mg

Ingredients:

• 1 large egg at room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon red or white wine vinegar
• 1/4 teaspoon kosher salt, or more to taste
• 1 cup (240 ml) neutral flavored oil, grapeseed, safflower or canola are best
• 1 teaspoon fresh lemon juice, optional

Instruction:

1. If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
2. If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof.
3. Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
4. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
5. When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
6. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
7. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

Homemade Mayonnaise

Easy homemade mayonnaise is fresh and convenient to make right at home. With just a few ingredients, you can make this delicious and versatile condiment to use on sandwiches or in dips and sauces!

Prep: 5min

Total: 5min

Serving Size: 1 tbsp

Nutrition Facts: servingSize 1 tbsp, calories 166 kcal, Carbohydrate 1 g, Protein 1 g, Fat 19 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 14 mg, Sodium 296 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 16 g

Ingredients:

• 1 egg, (room temperature)
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt
• 1 cup canola oil, (or avocado oil)

Instruction:

1. In a jar or bowl add the egg, lemon juice, and salt.
2. Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil.
3. Keep blending until it thickens and is all combined.
4. Store in an airtight jar in the fridge for up to two weeks.
5. Use as a condiment or in other dip recipes!

Homemade Mayonnaise

Make your own creamy, smooth homemade mayo right in your own food processor with this easy homemade mayonnaise recipe!

Prep: 10min

Total: 10min

Yield: 22

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 90 kcal, Protein 1 g, Fat 10 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 109 mg, Sugar 1 g

Ingredients:

• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 2 teaspoons lemon juice
• 2 tablespoons white vinegar
• 1 cup oil ((I prefer light olive oil))

Instruction:

1. Begin to slowly tilt the head to one side. Allow mayo to emulsify before slowly shifting it around in a circle. Then slowly lift the immersion blender to blend in the remaining oil at the top of the jar. Your mayo should now be thick and ready use!
2. When all of the oil is incorporated, taste to check consistency and check seasonings.

Mayonnaise

Make mayonnaise at home with Alton Brown’s easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.

Prep: 0 10min0

Total: 0 10min0

Yield: 9 fluid ounces

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 330, Fat 37g, Saturated Fat 3g, Carbohydrate 0g, Fiber 0g, Sugar 0g, Protein 0g, Cholesterol 24mg, Sodium 100mg

Ingredients:

• 1 egg yolk*
• 1/2 teaspoon fine salt
• 1/2 teaspoon dry mustard
• 2 pinches sugar
• 2 teaspoons fresh squeezed lemon juice
• 1 tablespoon white wine vinegar
• 1 cup oil, safflower or corn

Instruction:

1. In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
2. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

How to Make Mayonnaise | Gordon Ramsay

FAQ

What is the main ingredients of mayonnaise?

How to make mayonnaise at home?

1. Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. …
2. Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste.

Why is it not advisable to use homemade mayonnaise?