Making your own mayonnaise isn’t that hard. And it’s a great way to control the ingredients you eat.
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I never in a million years thought that I would make my own mayonnaise. I had heard that it was difficult. And it sounded a little scary.
But then I did some food research and decided that soy was something I wanted to avoid in my kitchen. Unfortunately, my very favorite mayonnaise (Best Foods, aka Hellmann’s) in the whole wide world is made with soy. What’s a girl to do?
I could find a commercial, soy-free mayo that I liked or learn to make it myself. The first part is practically impossible. If it doesn’t have soy, it has extra sweeteners. So, I took the plunge.
I got lots of coaching from a couple friends. Both have been the lucky recipients of fevered texts and emails, some sent from the middle of Walmart, while I try to figure this mayonnaise thing out.
I tried four different recipes (whole egg, olive oil only, egg yolk, etc) and two different methods (immersion blender and food processor). What I landed on has become spot-on, tasty, and easy. In fact, I made two batches this past weekend!
There are so many great sauce recipes you can make yourself. This is one of the best!
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Ingredients for this homemade mayonnaise
- Egg yolk
- Lemon juice
- White wine vinegar
- Sea salt
How to make this homemade mayonnaise
In a food processor bowl fitted with a metal blade, place the egg yolk, lemon juice, white wine vinegar, and sea salt. Turn the food processor on and blend well.
Combine the oils in a glass measuring cup.
While the food processor is running, add the oils in a very thin stream until an emulsion is formed and the mixture thickens.
Scrape down the sides of the bowl and mix this liquid in.
Spoon the mayonnaise into a glass jar. Store, covered, in the fridge for about 5 days.
I followed the proportions similar to those that Shaina suggests in her Sriracha-Lime Mayo, but I’ve settled on the food processor as my go-to gadget. The immersion blender experience was rife with user error. The food processor is in my wheel house for this.
Is homemade mayo safe?
I used pasteurized eggs for this. I found them on sale at Sprouts this week. This makes me feel “on the safe side”, but you can use regular eggs, too, just make sure they are very fresh.
What oil is best for homemade mayo?
I also found that using a blend of light olive oil and sunflower oil gave it a milder taste than straight olive which I’d tried a few times.
How long does homemade mayo last?
The best part about making your own homemade mayo is that it will last, covered in your fridge, for up to 2 weeks.
How can I use this homemade mayonnaise?
Making homemade mayo doesn’t have to be tricky — and it can enable you to eat the way you want to!
Basic Homemade Mayonnaise
- 1 pasteurized egg yolk
- 2 teaspoon lemon juice
- 2 teaspoon white wine vinegar
- ¼ teaspoon salt
- ½ cup olive oil
- ¼ cup neutral oil such as avocado or sunflower
- In a food processor bowl fitted with a metal blade, place the egg yolk, lemon juice, white wine vinegar, and sea salt. Turn the food processor on and blend well.
- Combine the oils in a glass measuring cup.
- While the food processor is running, add the oils in a very thin stream until an emulsion is formed and the mixture thickens.
- Scrape down the sides of the bowl and mix this liquid in.
- Spoon the mayonnaise into a glass jar. Store, covered, in the fridge for about 5 days.