Homemade mayo is so easy to make too! Just a few simple ingredients and an immersion blender, and fresh mayo is ready in seconds!
The Perfect Condiment
Mayonnaise was invented by a French chef (of course!) in 1756 when he needed a substitution for cream before a dinner party. He substituted olive oil for the cream and a new sauce was born! The chef named his sauce “Mahonnaise” after a French duke. Mayonnaise is an emulsion which simply means the ingredients are whipped together so the oil and the other ingredients do not separate. This makes it a thick condiment that can be added to all kinds of salads and sandwiches. It’s also used as a base for other sauces like tartar sauce, aioli, and Ranch dressing.
What’s in Mayonnaise?
Homemade mayonnaise is made with the freshest ingredients! Important note about the oil. Oil is the base of this recipe and you’ll want to ensure you have a very light tasting oil. While this recipe works with olive oil, some stronger oils can produce a strong or bitter flavor. I would suggest a lighter flavored oil. Canola, avocado, safflower or grapeseed are all good choices.
Fresh eggs (you need the whole egg and it must be room temperature) Lemon juice or vinegar Dijon mustard (or mustard powder) Vegetable oil or another very light tasting oil Salt and white pepper really help to brighten up the flavors
How to Make Mayonnaise
Homemade mayo should keep for about a week. It can be made with an immersion blender, a food processor or a good ol’ bowl and whisk!
With an Immersion Blender (easiest method):
For best results, use a tall cylindrical container (a large mason jar works great!) Keep the lid on the jar and store it in the refrigerator.
For Food Processors:
Place mayo in a container with a tightly covered lid and store in the refrigerator.
By Hand with a Whisk
One of the first times I made mayonnaise, it was with a large bowl and a whisk at our local culinary school. While it is possible to make mayonnaise by hand, it’s a lot of work and takes a long time and a LOT of whisking. Mixing mayonnaise with a whisk doesn’t seem to come out as thick as the immersion blender or food processor versions. If making by hand, skip the whole egg and use just an egg yolk in its place.
Tips for Success!
It’s no secret that making mayonnaise takes a little bit of know-how. Here are a few tips to get perfect results every time!
Ingredients MUST be at room temperature. A smaller thinner container is best, you want to ensure the blade of the blender/processor reaches the yolk. If using a food processor, use a smaller blade/bowl as the blade must reach the egg/vinegar mixture before adding the oil. Homemade mayonnaise has a raw egg in it as do other dressings I make like caesar salad. You can use pasteurized eggs if you’d prefer (I just use regular eggs). Whether it’s used in a salad, a sandwich, or on a burger, keep homemade mayo in the fridge, and use it up within the week.
Staple Dressing & Condiments
Thousand Island Dressing Honey Mustard Sauce Homemade Ranch Dressing Dill Pickle Tartar Sauce Honey Mustard Dressing
Did you make this Homemade Mayonnaise? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
