I don’t know why it took so long for me to make homemade mayonnaise. It takes about 10 minutes total (including clean up!), and costs pennies. The main ingredients are eggs and oil, which we always have on hand. This is another pantry basic we grew up always buying at the store. In fact I didn’t think you could make it at home.
There is one crucial piece of equipment that you need, however, and that is a food processor (maybe a blender would work too, but I haven’t tried it). Otherwise, since the ingredients are what most people always have on hand it’s actually quicker to make than to run to the store to buy it.
At it’s core mayo is just oil, eggs and a little salt whirred up until thick (think about that the next time you pick up a jar at the store and look at the label…), but I grew up with Miracle Whip (I know, cringe-worthy), so I find straight mayo just a little too oily for me. On the other hand, I find I don’t like MW anymore either, so I guess I’ve now made it impossible for me to find anything at the store to suit my tastes.
The solution is to add a little vinegar, garlic powder, and Dijon mustard, but these are optional and can be omitted or adjusted to your tastes. Just be careful, or you might find you will always have to make it, too!
To make homemade mayo:
1. The first step is to add the egg to the bowl of a food processor. I guess I should take this moment to point out that the egg is raw and will remain raw. If that is a concern for you (usually that means elderly, toddlers, or problems with health) then you may want to steer clear of this recipe or try a pasteurized egg product. Personally, I have had no problems eating raw eggs and I know no one who has, though I’ve read the warnings. So I leave it up to you.
2. Add the remaining ingredients, except the oil. I encourage you to look at the ingredients in your favorite spread. The one you like best may include garlic powder, etc. and you will know to add those things when making your own.
3. Blend it all together.
4. With the motor running, add the oil (any kind you want – how cool is that?) in a slow stream. Today I used Safflower Oil. 5/10 UPDATE: Since reading more about industrial oils, I now use only olive oil to make our mayo. It gives it a green tint, but we’re okay with that.
5. Process another 30 seconds. Remove the cover and prepare to be amazed – there will be actual real mayonnaise (I swear, I still can’t believe it’s going to happen until I lift the cover!).
6. Adjust the seasonings to your taste. The first time I made it, I had to take several tastings (I used a lettuce leaf) and I wrote down what I liked so I when I made it again it would be the same. Or at least similar.
7. Store the mayo in a glass jar the refrigerator. It lasts more than a month in our house and only at the very end does some of what is left start to go “clear” as old mayo does (I don’t know how else to describe it!).
Not bad for 10 minutes time and being in control of the ingredients.PRINT
- 1 egg, at room temperature (best, but I’ve used cold ones and had success)
- 1-1/2 TB vinegar or lemon juice
- 1/2 to 1 tsp. salt
- 1 tsp. Dijon mustard, optional
- 1/8 tsp. garlic powder, optional
- 1 cup oil of choice (or 1/2 c. of two different kinds) Update: I use all olive oil now
- Add the egg to the bowl of a food processor. Add the vinegar or lemon juice and salt. Add any of the remaining ingredients you desire except the oil.
- Process the ingredients a couple seconds, then with the motor running, add the oil in a slow stream.
- Process another 30 seconds.
- Taste to adjust seasonings.
- Store in a covered container in the refrigerator.
Makes about 1-1/2 cups of mayonnaise.