You already have the ingredients. Now go make some 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.
A foolproof recipe you’ll love
Here’s a foolproof recipe 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.
Recipes with this fabulous mayo!
Applewood-smoked mushroom sandwiches with Emmental and aioli
Hand-cut sweet potato fries with cilantro-lime aioli
Cumin-crusted oven fries with homemade mayonnaise
Portobello mushroom wraps with buffalo mozzarella, piquillo peppers and Pimentón mayonnaise
makes 2/3 cup
active time: 10 min
- 1 large egg yolk
- 1/4 teaspoon to 1 teaspoon (1.25 ml to 5 ml) Dijon mustard to taste
- 1/8 teaspoon (0.71 gr) sea salt
- freshly ground black pepper to taste
- 1/4 cup (60 ml) grapeseed or vegetable oil
- 1/4 cup (60 ml) extra virgin olive oil
- 1 tablespoon (15 ml) vinegar (balsamic, red wine or sherry)
- 1 to 2 tablespoons (15 ml to 30 ml) spring water (optional)
- Place the yolk, mustard, salt and pepper in a small bowl and whisk until well blended. Let stand at room temperature for 2 minutes. Place both oils in a measuring cup. Whisk the egg mixture at medium speed with an electric mixer and with the mixer running, add 1 teaspoon worth of oil. As soon as the oil is incorporated, drizzle another teaspoon worth of oil into the egg mixture. Continue adding the oil, a very small amount 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, especially in the beginning, the mayonnaise might fail – you won’t be able to get it to thicken and it will look like a vinaigrette. Once all the oils have been used up, add the vinegar and whisk until incorporated. If you wish to thin the mayonnaise, add the water and whisk again until incorporated. Transfer to a clean jar, cover and keep refrigerated for up to 3 days.
Lemon mayonnaise (Spanish alioli)
Use only 1/4 teaspoon (1.25 ml) Dijon mustard. Replace the vinegar with 1 tablespoon (15 ml) lemon juice. Add 1 small garlic clove, crushed (use a microplane grater).
Pimentón mayonnaise (Spanish smoked paprika)
Make the Lemon mayonnaise above and whisk in 1 1/2 teaspoons (3.2 gr) Pimentón Dulce (sweet Spanish smoked paprika).
Aioli (garlic mayonnaise)
Add 1 large garlic cloves, crushed (use a microplane grater).
I love homemade mayo and yours looks fabulous. Interesting combination of ingredients that I’ll have to try. It’s been years since I’ve bought mayo so finding a new recipe is exciting! Thanks!
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Ah, I should have read the previous comments before posting mine 🙂
Going to go test my forearm strength now!
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.
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!
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! =-)
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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.
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!!!
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!
Viviane, I love it! And it looks delicious. I’ll share this recipe with my mom. Thank you! 🙂
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!
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! 😉
how much does it make and how long will it last in the refrig
Hi Denise, Look at the recipe – all the info is there.
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.
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.
Oh, yeah…this is one gorgeous mayo!! So much better than what’s lurking in my fridge 🙂
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!!!
Lovely–and I agree it tastes completely different. Think I will whip some up tomorrow…
My dad makes the best garlic mayonnaise, so I fully agree that nothing beats a homemade version 🙂 Looks wonderful!
Who would have thought that making mayonnaise at home can be that easy? This is going to my to-make list! Thank you Viviane!
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.
I dont understand why people dont make their own mayo. It is so much better than the jar stuff!
Viviane, only YOU could manage to make mayonnaise look totally fantastic. 😀
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I made some one a long time ago and it is true it was spectacular compared to the store stuff. Looks beautiful.
Thank you Evelyne!
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.
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.
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!
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.
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