How to Make Homemade Mayonnaise
Adjust the type of oil (leave out the sugar too) and the recipe can be adapted for dietary needs. The taste of this mayonnaise is amazing and will elevate any recipe it’s used in. Smear onto bread for a delicious sandwich. Or, add additional herbs and spices to punch up the mayonnaise and turn it into a dip or dressing. Follow these steps, and take a look at the tips and tricks, to make the best homemade mayonnaise.
- 1 fresh, room temperature egg
- 1 cup light tasting oil (canola, olive, avocado, or almond)
- 1 tablespoon white vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
How to Make Homemade Mayonnaise1. Wash the egg with soap and warm water.
2. In a blender add the egg, Dijon mustard, vinegar, salt, and sugar.
3. Turn the blender to the highest speed. Blend for about five seconds.
4. With the blender running, start adding drops of oil (a medicine dropper helps with this; about two teaspoons).
5. Slowly pour a thin stream of oil through the lid. If you accidentally go too fast, let it blend a little to incorporate the extra oil before adding more.
6. When it starts to come together and get creamy, stop the blender. Scrape the sides and adjust the seasonings to taste. Then blend another 3 to 5 seconds.
7. Pour the silky homemade mayo in a resealable half-pint jar and store in the refrigerator.
Tips to Making Mayonnaise
- This is made with raw eggs. If you have any health concerns, use pasteurized eggs which can be found in some grocery stores or can be made at home.
- A large industrial blender won’t work for this recipe. Use a normal size blender or a small food processor. The condensed space helps with emulsification.
- Always use a clean, dry, and cool blender to make mayonnaise.
- Since this recipe has no preservatives, it does have a shorter shelf-life than store-bought mayonnaise. If using a fresh egg, in the fridge the mayo will typically last 7 to 8 days. If using a fresh pasteurized egg, it will last about 10 to 14 days.