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Photo How to make homemade mayonnaise recipe

How to Make Homemade Mayonnaise Technology of Preparation and Recipe

Do you ever make homemade mayonnaise? It takes just 3-5 minutes and it will be very good! Stores have so good variety of mayonnaise, but we are limited to change it to our taste. If we make our own mayonnaise from scratch gives us room for cooking creativity.

To make homemade mayonnaise we need to know a few important details and I am going to share them with you. Most important is to learn technology and always will be a success when making mayo and you can easily create own recipes without any problem.

What is Mayonnaise?

        What is mayonnaise? It is, simply to say, tiny oil balls in other ingredients and called an emulsion (see the photo from textbook bellow). When we add oil to eggs, we break down oil into tiny balls and then smaller balls, then more stable emulsion. This explains an importance to add oil to eggs mixture gradually. It doesn’t mean you will not have an emulsion if pour all oil at once, but a quality of Mayo will be better if started with a small amount of oil. This is why you see oil on top of mayonnaise if it stands for a while. This indicates, an emulsion is not stable and oil separated. It is easy to fix, but in my opinion, just make it right from start. Also important to know some ingredients are emulsifiers and some not. For example, egg yolks, mustard, and sour cream are emulsifiers. Salt, sugar, and vinegar are not.

Appliances I Use to Make Mayonnaise

My favorite appliances to make mayonnaise are immersion blender (I use in my video) and small food processor. My small food processor has 2 small holes on a lid to easy add oil. I have my Cuisinart Mini-Prep Plus for 6 years, use a lot and very happy with it. Very good appliance!

Cuisinart Mini Prep Plus Photo

Why Use Appliances Better Than Wisk to Make Mayonnaise

You can make with a whisk, but a quality of mayonnaise made by appliances are much better. We are not as strong as our appliances and are not able to break down to same size oil balls. Check the photo from my old Russian textbook  “Technology of food preparation”. On the photo is a view from a microscope. On the left, finest mayonnaise is made by appliances, mayonnaise and on right by hand.

Mayonnaise Recipe Photo

The recipe of this mayonnaise I adapted from Julia Child’s cookbook. I keep it original in respect of her memory. She is great food preparation teacher.

How Long to Store Handmade Mayonnaise?

    According to my old Russian technology textbook, homemade mayonnaise best to store for 2-3 days in a refrigerator. Mayonnaise is the loosing quality of taste and vitamins if we store longer than 3 days. However, the most important concern is spoilage. Mayonnaise because of eggs is subject to the bacterial activity which can be toxic without evidence of spoilage.

Personally, I agree with 3 days, even some chefs say up to 6 days.

Ingredients:

1 whole egg

2 egg yolks

1 tablespoon lemon juice

1 teaspoon mustard (Dijon)

1/2 teaspoon salt

1/4 teaspoon red wine vinegar

Up to 2 cups of vegetable oil

Mayonnaise Recipe Photo

Oil Tip

We can use any vegetable oil without specific strong taste. I like to use “delicate taste” olive oil (it doesn’t have a strong taste), grape seeds oil, avocado oil, peanut oil.

Eggs Tip

Eggs need to be clean before breaking down. I don’t recommend to clean with something, not made to use around food products and I can explain why. Eggshells have tiny pores and if you use hard chemicals it can get inside of an egg. Also remember, it is best to wait to wash eggs until ready to use because cleaning reduces the shelf life of eggs. I probably, don’t have to mention, eggs need to be very fresh to make mayonnaise.

Mayonnaise Recipe Photo

Very important when you make mayonnaise!

All ingredients need to be a room temperature. Sometimes it can come out successfully with cold eggs but I strongly suggest use room temperature. This way emulsion never fails. I learned hard way and know now cold eggs from the refrigerator, not always works.

Cooking Direction:

  1. Place egg and yolks in a jar, if you use an immersion blender. Start blender running to mix up eggs for few seconds.
Mayonnaise Recipe Photo

2. Start adding oil by small portions.

Mayonnaise Recipe Photo

3. When the emulsion is stable we can start to add other ingredients. Add salt.

Mayonnaise Recipe Photo

4. Add lemon juice.

Mayonnaise Recipe Photo

4. Add mustard.

Mayonnaise Recipe Photo

4. Add wine vinegar. Taste mayonnaise and add extra flavors, if you would like.

You can add flavor with Tabasco (I like to use mild), white or black pepper, cayenne pepper, Worcestershire. The list is endless.

Mayonnaise Recipe Photo

5. Keep adding oil until you reach a desirable consistency. This time I used 1 1/4 cup oil. The exact amount of oil varies.

Mayonnaise comes out such a beautiful cream color and very nice taste. Ready for use in other dishes or seal in a container and place in refrigerator. Enjoy!

Mayonnaise Recipe Photo

Video How to Make Handmade Mayonnaise

4 replies
  1. Iryna
    Iryna says:

    I made it!!! Thank you for the recipe! It’s an amazing sauce!
    I changed an amount of lemon juice to my taste. I like it so much and will use your recipe in the future!

    Reply
    • Gala
      Gala says:

      I glad you like it, Iryna. I agree, it is amazing sauce!In so many recipes we can use it. As long we know technology rules, we can create own recipe so easy!

      Reply

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