,

Homemade mayonnaise

Homemade mayonnaise

Mayonnaise has completely lost its place as a homemade condiment – and what a pity that is!

Commercial mayonnaise might be convenient, but it’s totally devoid of flavor and bears no resemblance to the homemade kind.

Here’s a foolproof recipe (see the step-by-step photos and instructions) that will deliver a thick and flavorful mayonnaise. Once you’ve tasted it, you’ll never want to buy another jar of that whitish, bland substance again.


Brown eggs


Homemade mayonnaise

makes 1 1/4 cups
active time: 10 min

  1. 2 large egg yolks (at room temperature)
  2. 1 tablespoon Dijon mustard (at room temperature)
  3. 1/4 teaspoon sea salt
  4. freshly ground black pepper to taste
  5. 1/2 cup grapeseed or vegetable oil
  6. 1/2 cup extra virgin olive oil
  7. 1 tablespoon vinegar (balsamic, red wine or sherry)

  1. Step 1: Place yolks, mustard, salt and pepper in a medium bowl. Mix with a fork until well blended. Let stand at room temperature for 2 minutes.
  2. Step 2: Place both oils in a measuring cup. Add 1 1/2 tablespoons worth of oil to the egg yolk mixture. Using an electric mixer, whisk at medium-high speed until well incorporated. Continue adding in the oil, 1 1/2 tablespoons at a time, and whisking until well incorporated. Repeat until the oils are used up. The mayonnaise will get thicker and thicker as you add more oil. Make sure to add only a small amount of oil at a time so that the mayonnaise can emulsify properly. If you add the oil too fast, your mayonnaise might fail – you won’t be able to get it to thicken and it will look more like a vinaigrette.
  3. Step 3: Add the vinegar and whisk until well blended. Transfer to a clean jar. Cover and keep refrigerated for up to 3 days.


LEMON MAYONNAISE (Spanish alioli)
Omit the vinegar and replace with 2 tablespoons lemon juice and 1 large garlic clove, crushed. Proceed with Step 3.

PIMENTÓN MAYONNAISE (Spanish smoked paprika)
Make the Lemon mayonnaise above and stir in 1 1/2 tablespoons Pimentón Dulce (sweet Spanish smoked paprika).

AIOLI (garlic mayonnaise)
Add 2 large garlic cloves, crushed (use a microplane grater) to the finished mayonnaise and whisk until well blended.


Homemade mayonnaise

Step by step

Place yolks, mustard, salt and pepper in a medium bowl.

Mix with a fork until well blended. Let stand at room temperature for 2 minutes.

Place both oils in a measuring cup. Add 1 1/2 tablespoons worth of oil to the egg yolk mixture.

Using an electric mixer, whisk at medium-high speed…

… until well incorporated.

Continue adding in the oil, 1 1/2 tablespoons at a time…

… and whisking until well incorporated. Repeat until the oils are used up. The mayonnaise will get thicker and thicker as you add more oil. Make sure to add only a small amount of oil at a time so that the mayonnaise can emulsify properly. If you add the oil too fast, your mayonnaise might fail – you won’t be able to get it to thicken and it will look more like a vinaigrette.

Add the vinegar…

… and whisk until well blended.

You end up with a thick, flavorful mayonnaise!

sauce, condiment, mayonnaise

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40 Comments

  • Reply El January 25, 2012 at 4:51 pm

    Amen for this recipe. The last time I tried a version of this (from another blog) it failed miserably. Looking forward to trying yours. Looks great!

    • Reply Viviane January 27, 2012 at 12:01 pm

      Hi El! I’ve make this recipe my whole life, so I’m pretty confident it’ll work for you. I know how nerve wracking making mayonnaise can be – hence my posting step-by-step photos.

  • Reply texmex January 26, 2012 at 2:19 am

    I use mayonnaise once a month and therefor making your own makes sense.I hate the store boght glass jar, not to say the plastic bottle. But on the other side, I throw away the rest, because even with one egg there is always too much.

    • Reply Viviane January 27, 2012 at 12:02 pm

      Texmex, I know what you mean about always having too much mayo. I must say I always throw away some too… BUT that’s a small price to pay for delicious mayo.

  • Reply Evelyne@cheapethniceatz January 26, 2012 at 1:14 pm

    I made some one a long time ago and it is true it was spectacular compared to the store stuff. Looks beautiful.

    • Reply Viviane January 27, 2012 at 12:03 pm

      Thank you Evelyne!

  • Reply Janet@FCTC January 27, 2012 at 5:52 pm

    Viviane, only YOU could manage to make mayonnaise look totally fantastic. :-D

  • Reply veronica gantley January 28, 2012 at 6:44 am

    I dont understand why people dont make their own mayo. It is so much better than the jar stuff!

  • Reply Jean (Lemons and Anchovies) January 28, 2012 at 11:16 am

    Any sandwich I eat must have mayo but I’ve never dared make my own. Your version is definitely more flavor-packed than others I’ve seen. Would love to try this sometime.

  • Reply Anna January 28, 2012 at 3:46 pm

    Who would have thought that making mayonnaise at home can be that easy? This is going to my to-make list! Thank you Viviane!

  • Reply Kiri W. January 28, 2012 at 7:32 pm

    My dad makes the best garlic mayonnaise, so I fully agree that nothing beats a homemade version :) Looks wonderful!

  • Reply Angela January 28, 2012 at 10:51 pm

    Lovely–and I agree it tastes completely different. Think I will whip some up tomorrow…

  • Reply Sandra's Easy Cooking January 29, 2012 at 12:35 am

    This sounds very good..my mom use to make it but I think it was little bit different, can’t remember what she was putting! Great post and recipe! Congrats on top 9!!!

  • Reply Liz January 29, 2012 at 7:04 am

    Oh, yeah…this is one gorgeous mayo!! So much better than what’s lurking in my fridge :)

  • Reply Geraldine Saucier January 29, 2012 at 1:09 pm

    I always wanted to try making my own mayo but I thought it would be difficult. Thanks for your recipe – I am going to try it.

  • Reply Sudha January 29, 2012 at 8:03 pm

    Hello Viviane,
    My first time here and I stopped by from Foodbuzz to congratulate you for the Top 9:) There couldn’t have been a better time for me to stumble upon your recipe for homemade Mayo – my store-bought Mayo just got used up this afternoon! But it will not be on my grocery store list the next time – I’m going to give your recipe a try first – keeping my fingers crossed for that!Thanks a bunch for the details and so lovely meeting you.

  • Reply denise January 29, 2012 at 8:39 pm

    how much does it make and how long will it last in the refrig

    • Reply Viviane January 30, 2012 at 2:45 pm

      Hi Denise, Look at the recipe – all the info is there.

  • Reply Elies_Lie January 29, 2012 at 10:58 pm

    Ones again viviane, u makes me amaze and happy with ur homamade recipe to replace a store bought :)
    Tq for sharing and congratz on the Foodbuzz top 9 #3 today!
    ur step by step pic makes understand, yes, the mayo is getting thicker! ;)

  • Reply Laurel @ Lolly's Sweet & Savory Treats January 30, 2012 at 7:57 am

    Beautiful step by step pictures. I have never made homemade mayonnaise, but you have convinced me to give it a try!

  • Reply Viviane January 30, 2012 at 2:45 pm

    A huge thank you to all of you for the great comments on this post. I was off the grid yesterday, so I didn’t find out until today that my humble homemade mayonnaise made it to Foodbuzz Top 9 – Really thrilled!

    Enjoy making your mayo… I know you’ll love it!

  • Reply Donna Ford February 2, 2012 at 6:43 pm

    Viviane, I love it! And it looks delicious. I’ll share this recipe with my mom. Thank you! :)

  • Reply Steve @ the black peppercorn February 6, 2012 at 12:41 pm

    this is very similar to my homemade mayo/aioli. Nothing beats homemade. I my hand whisk and it kills my arm every time…. but I love it!!!

    • Reply Viviane February 6, 2012 at 12:49 pm

      Hi Steve, My dad used to make his mayonnaise with a hand whisk too – always impressed me. I wish I had the muscles to make mine with a hand whisk too!

  • Reply Cooking Lady February 7, 2012 at 9:38 pm

    Homemade mayo does tast a lot better than store brand. And I love it real heavy on my sandwiches. Thanks for sharing maybe I’ll make some for the weekend.

  • Reply Moe March 1, 2012 at 10:33 am

    This looks really good, but how do you keep from getting sick from the raw eggs?
    I may have to try this.
    Thanks,
    Moe

  • Reply Jenni April 30, 2012 at 1:32 am

    Yum yum yum! We’ve been making a lot of our foods homemade lately, we just had some woooonderful pitas that we made from scratch. This mayo is next on my list! =-)

  • Reply Gina November 10, 2012 at 5:38 am

    I’ve been living abroad for a few years and the mayonnaise that is available here (store bought) is a poor imitation of what is available at home. So I’ve decided to take things up a notch – down with store bought mayo all together!

    Unfortunately, I’m a student and don’t have the money to buy kitchen gadgets at this time which is frustrating because I love to cook. Do you think this recipe would work if I whisked by hand the entire time instead of using the electric mixer? Thanks in advance for the advice!

  • Reply Gina November 10, 2012 at 5:38 am

    Ah, I should have read the previous comments before posting mine :)

    Going to go test my forearm strength now!

    • Reply Viviane November 11, 2012 at 11:14 am

      Gina! I bet your mayonnaise will turn out perfect with a hand whisk! Do let me know how it went… The bonus: you get to spend the calories before you eat your mayo! Thank you for stopping by and for your comment.

    Question or comment? I'd love to hear from you!

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