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Mayonnaise has become so over-processed that most of us can't imagine it being made from scratch. But it can be done. Homemade mayonnaise is tastier, healthier, and more rewarding than store-bought mayonnaise, and once you get the knack of it, making mayonnaise is a snap.
Ingredients
Method 1:
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon salt
- 1-1/2 cups vegetable oil
Method 2:
Makes about 1 3/4 cups
- 3 egg yolks, room temperature
- Pinch dry mustard
- 1/2 teaspoon salt (or to taste)
- 310ml/10 fl oz/ 1 1/4 cups olive oil, room temperature
- 1/2 teaspoon tarragon vinegar
Steps
Separate the eggs, putting only the yolks in a mixing bowl.[1]- Crack your eggs in a bowl and scoop up the yolks one at a time in your hands. Then, separate your fingers so the white will drop back into the bowl.
Add vinegar, lemon juice and water.Advertisement- Optional; heat the mixture in a double boiler to a temperature of 150º (65.6C). This will take about 1 minute. Stir constantly and keep a close eye on the temperature. Many people don't bother with heating, but it's essential to minimize the risk of food poisoning (salmonella - see Warnings).
- Remove the mixture from heat and cool to room temperature.
- Add dry mustard, salt, and cayenne pepper.
- Slowly, very slowly, teaspoon by teaspoon at first, whisk in an oil that you don't mind tasting (extra virgin olive oil, or peanut or grape seed,or corn oil, rather than an old, super-cheap container of canola you haven't touched in years).
- If using a stand-alone mixer, pour the oil in drop by drop.
- If using a hand-held or electric whisk, it might be helpful to have someone pour for you, or at least to have something holding your mixing bowl steady as you whisk.
- Continue adding oil bit by bit until the mayonnaise has reached the proper consistency. This may take up to a half a cup of oil per yolk. If the mayonnaise remains soupy, give it a chance to rest.[3] If in resting the oil and yolk seem to separate, the mayonnaise has broken. See Tips.
Store mayonnaise sealed in the refrigerator for up to three days. It contains raw eggs, so while it is quite unlikely that keeping it for longer will prove detrimental to your health, you shouldn't tempt fate.
- Pour the egg yolks into a bowl. Add mustard and salt. Mix to combine.
- Add the olive oil gradually. Add drop by drop, stirring constantly. Make sure that each oil drop has been properly absorbed before adding the next drop. Once you notice the egg yolks thickening, the oil can be added in a thin stream. However, do not add the last third of oil until next.
- Add the tarragon vinegar. Add it drop by drop and alternate with the remaining third of the oil. Continue until the vinegar has been added.
- Pour in any remaining oil. Once again, do this slowly and by drops. Stir constantly.
- Pour the mayonnaise into a suitable container. Cover and refrigerate.
- The mayonnaise can be stored for up to 5 days in an airtight container in the refrigerator. Do not leave out for more than an hour during use, especially in hot weather.
Community Q&A
- QuestionHow can I make mayonnaise last longer?
Community AnswerCover the top and make sure it's airtight. Keep it in the fridge. - QuestionCan I add yogurt to the mayonnaise?
Community AnswerNo. It will curdle. - QuestionCan I use olive oil to make mayonnaise and if so, how much do I use?Community AnswerYou can use olive oil to make mayonnaise. Just pour the oil in slowly while whisking and stop adding oil once you've reached your desired thickness. If it seems too runny, just add in an egg yolk and whisk.
Tips
- Use the freshest eggs available (backyard chickens, anyone?), since the lecithin in the egg yolk is what emulsifies the oil, keeping the product smooth and creamy.[4]Thanks
- For a healthier alternative, try egg white mayonnaise.[5]Thanks
- To recover a broken mayonnaise:[6]
- Place another yolk in another bowl and slowly whisk the old into the new.
- Pour some vinegar down the side of the bowl and slowly work the mayonnaise back together, quickly whisking the oil and egg near the vinegar into the vinegar, and then bit by bit whisking the rest of the egg and oil into this. This is more difficult than the other method.
- Place a teaspoon of water into another bowl and then add the broken mayonnaise drop by drop into the water while whisking, just like you added the oil to the egg yolks before. When you have incorporated all of the broken mayonnaise into the water, slowly add the remaining oil (if any) while whisking, just like before
Thanks
Warnings
- Because you are using raw egg yolk, care should be taken to avoid food poisoning from Salmonella.[8] Don't alter the proportions of ingredients unless they are listed as optional, because the acidity is there for a reason--food safety.[9] The recipe presented here is based on U.S. Food and Drug Administration guidelines (see External Links).Thanks
- Pregnant women are advised not to eat 'real' mayonnaise due to the aforementioned Salmonella risk from the raw eggs.[10]Thanks
Things You'll Need
- Bowl
- Mixer (and or electric), whisk
- Suitable storage container with lid
References
- ↑ https://www.epicurious.com/recipes/food/views/mayonnaise-241083
- ↑ https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/01/how-to-make-perfect-mayonnaise
- ↑ https://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe-1951119
- ↑ http://dish.allrecipes.com/making-mayonnaise/
- ↑ https://www.allrecipes.com/recipe/205070/egg-white-mayonnaise/
- ↑ https://www.thekitchn.com/homemade-mayonnaise-separated-140473
- ↑ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4377917/
- ↑ https://www.cdc.gov/salmonella/general/prevention.html
- ↑ https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses#salmonella
About This Article
To make mayonnaise, you'll need 3 eggs, lemon juice, white vinegar, and some high-quality olive or vegetable oil. Crack the eggs and separate the yolks from the whites, putting the yolks in a heat-safe mixing bowl. To the yolks, add 2 tbsp of white vinegar, 2 tbsp of lemon juice, and 2 tbsp of water and then mix well. To reduce the risk of salmonella food poisoning, double boil this mixture for about 1 minute. Then, slowly add in 1 cup of vegetable or olive oil while mixing constantly. For a tarragon vinegar mayonnaise recipe, scroll down!
Reader Success Stories
"I have been so frustrated with my mayonnaise making! I used method 1 in my immersion blender. Ta da! It worked great! The mayonnaise tastes too lemony, so I will substitute some water for a tablespoon of lemon."..." more
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