How to Make Mayonnaise
Making homemade mayonnaise is not only a culinary skill worth mastering, but it also allows you to enjoy a creamy, flavorful condiment free from preservatives and additives. The beauty of this recipe lies in its simplicity and the rich, fresh taste that only homemade mayonnaise can provide. With just a handful of ingredients and a few minutes of your time, you can whip up homemade mayonnaise that elevates your sandwiches, salads, and dips. Let’s dive into the world of mayonnaise-making, where creamy dreams come true!
What Sets This Recipe Apart
This mayonnaise recipe stands out for its balance of flavor and texture. The combination of distilled white vinegar and lemon juice adds a tangy brightness that complements the rich, creamy base. The use of Dijon mustard not only contributes to the flavor but also helps stabilize the emulsion. Plus, it’s quick to prepare and requires no special equipment beyond a blender or whisk. You’ll find that once you try this method, store-bought mayonnaise will never quite measure up again.
Ingredients at a Glance
- 1 egg – The base of your mayonnaise, providing both richness and emulsification.
- 1 tablespoon distilled white vinegar – Adds tanginess and helps with emulsification.
- 1 tablespoon lemon juice – Brightens the flavor and balances the richness.
- 1 teaspoon Dijon mustard – Enhances flavor and aids in emulsification.
- 1 teaspoon salt – Seasoning to taste, elevating the overall flavor.
- 1 ½ cups vegetable oil – Forms the creamy base of your mayonnaise. (See note 2.)
What’s in the Gear List
- Blender or Food Processor – Makes the emulsification process a breeze.
- Measuring Cups and Spoons – For accurate ingredient measurements.
- Spatula – To scrape down the sides of the blender for even mixing.
- Storage Container – A jar with a lid for storing your homemade mayonnaise.
How to Make Mayonnaise: Step-by-Step Guide
Step 1: Gather Your Ingredients
Begin by gathering all your ingredients and equipment. Make sure your egg is at room temperature for the best emulsification results.
Step 2: Blend the Base Ingredients
In your blender or food processor, combine the egg, distilled white vinegar, lemon juice, Dijon mustard, and salt. Blend these ingredients on medium speed for about 10 seconds, until they are well combined.
Step 3: Slowly Add the Oil
With the blender running on low speed, very slowly drizzle in the vegetable oil. It’s important to add the oil gradually to allow the emulsion to form properly. Start with just a few drops and gradually increase to a thin stream.
Step 4: Blend Until Thickened
Continue blending until the mayonnaise thickens and reaches your desired consistency. This usually takes about 30 seconds to 1 minute. If it’s too thick, you can add a teaspoon of water to loosen it up.
Step 5: Taste and Adjust Seasoning
Once your mayonnaise is thick and creamy, taste it! Adjust the seasoning by adding more salt or a splash more vinegar or lemon juice if desired.
Step 6: Store Your Mayonnaise
Transfer the mayonnaise to a clean storage container with a lid. You can store it in the refrigerator for up to one week. Be sure to label it with the date!
Smart Substitutions
- Oil: You can substitute vegetable oil with light olive oil or avocado oil for a different flavor profile.
- Vinegar: Apple cider vinegar can also work well in this recipe for a slightly sweeter taste.
- Mustard: If you prefer a milder flavor, you can use yellow mustard instead of Dijon.
- Egg: For a vegan version, try using aquafaba (the liquid from canned chickpeas) instead of egg.
Notes from the Test Kitchen
Always use fresh ingredients for the best flavor. Make sure your egg is at room temperature to enhance emulsification. If your mayonnaise doesn’t thicken properly, it could be due to the oil being added too quickly. Don’t be afraid to start over; it’s part of the learning process!
Make Ahead Like a Pro
Homemade mayonnaise can be made ahead of time and stored in the refrigerator for up to one week. It’s a great addition to meal prep, allowing you to have a fresh condiment ready for sandwiches, salads, or dips. Just be sure to keep it in an airtight container, and always check for freshness before use.
Common Questions
Can I use a hand whisk instead of a blender?
Yes, you can use a hand whisk to make mayonnaise, but it will require more effort. Whisk the egg and other ingredients together first, then slowly drizzle in the oil while whisking vigorously until the mayonnaise thickens.
What if my mayonnaise is too thin?
If your mayonnaise is too thin, try adding a little more oil while blending to help thicken it. Alternatively, you can also add a teaspoon of mustard or a little more egg yolk to help create a thicker texture.
Can I flavor my mayonnaise?
Absolutely! You can add herbs, garlic, spices, or even sriracha for a kick. Blend these flavorings in at the end once your mayonnaise has been made for a delicious twist.
How do I store mayonnaise?
Store your homemade mayonnaise in an airtight container in the refrigerator. It should last about one week. Always check for any signs of spoilage before use.
What to Make After This
- Classic Potato Salad – Perfect for summer picnics and barbecues.
- Coleslaw with Homemade Dressing – A crunchy side dish that pairs well with anything.
- Deviled Eggs – A crowd-pleasing appetizer enhanced by your homemade mayo.
- Tuna Salad Sandwiches – A refreshing lunch option that highlights your mayo.
That’s a Wrap
With this simple and straightforward recipe, you now know how to make mayonnaise from scratch! The creamy texture and zesty flavor will elevate any dish, making it a staple in your kitchen. Whether you’re slathering it on a sandwich, using it as a dip, or incorporating it into salads, homemade mayonnaise is sure to impress your family and friends. So grab your ingredients, put on your apron, and start mixing up this delightful condiment. You’ll never look at store-bought mayonnaise the same way again!
How to Make Mayonnaise
Ingredients
Equipment
Method
- Step 1: Gather your ingredients and equipment. Ensure the egg is at room temperature for best emulsification.
- Step 2: In your blender or food processor, combine the egg, distilled white vinegar, lemon juice, Dijon mustard, and salt. Blend on medium speed for about 10 seconds until well combined.
- Step 3: With the blender running on low speed, very slowly drizzle in the vegetable oil to form the emulsion. Start with a few drops and gradually increase to a thin stream.
- Step 4: Continue blending until the mayonnaise thickens, usually taking about 30 seconds to 1 minute. If too thick, add a teaspoon of water to loosen.
- Step 5: Taste and adjust seasoning with more salt, vinegar, or lemon juice if desired.
- Step 6: Transfer to a clean storage container with a lid. Store in the refrigerator for up to one week.
Notes
- Use fresh ingredients for the best flavor.
- If the mayonnaise doesn’t thicken, it may be due to adding oil too quickly.
- For a vegan version, substitute the egg with aquafaba.
