Homemade Mayonnaise

In my opinion, making homemade condiments, sauces and dressings is a useful skill. First of all, it’s pretty handy to know how to whip up some mayonnaise if you get a craving for a sandwich and suddenly realize that there is no mayo in the house. It’s also nice to know what exactly is in your bottle of creamy substance. Besides, it only takes a few minutes to make. You also can add whatever flavor you like to the mayo. It’s pretty awesome seeing the magic of science as all the ingredients come together. This would probably be fun for your kids to watch too:). 

Place the egg yolks, lemon juice and sugar into the bowl of a food processor. Pulse to combine, until it’s foamy. Slowly pour in the oil while the machine is running, for 10-15 seconds. Scrape the sides of the bowl with a rubber spatula. Season with salt and pepper. If the mayonnaise is thicker than you like, add a Tablespoon of hot water and pulse for another second. Refrigerate the mayonnaise in a sealed container.

This is a very basic mayonnaise recipe. Add some Dijon mustard, minced garlic, anchovies, herbs, etc. to give your mayo some flavor, depending on what dish you will be using it in.


Homemade Mayonnaise
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Miscellaneous
Serves: 1¼ cups
Ingredients
  • 2 egg yolks
  • 2-3 teaspoons lemon juice
  • pinch of sugar
  • ¾ cup vegetable or canola oil
  • salt and pepper to taste
Instructions
  1. Place the egg yolks, lemon juice and sugar into the bowl of a food processor. Pulse to combine, until it's foamy.
  2. Slowly pour in the oil while the machine is running, for 10-15 seconds, until the mixture thickens.
  3. Scrape the sides of the bowl with a spatula. Season with salt and pepper. Pulse for 2-3 more seconds. If it's thicker than you like, thin it out with a Tablespoon of hot water.
  4. Refrigerate the mayonnaise in a sealed container.

 

 


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Comments

      • Lena Hermann says

        I always use extra light virgin olive oil I like that it doesn’t taste bitter and doesn’t color the mayo into a yellow color. Also, I love putting shredded parmesan and fresh dill into the mayo, along with some cayenne pepper, paprika and fresh garlic! yummy!!!! perfect on a crispy baguette with tomatoes! ;)

  1. says

    Hi Olga,
    I always knew you had this recipe on your site but never intended on making my own mayo until tonight for dinner we’re having chicken salad sandwiches and it occured to me that I’m out of mayo and my kids are napping. This totally came in convenient. Thank you. The funny thing is that I opened the fridge to realize I had 4 egg yols sitting there from an recipe last week where i only needed the egg whites. :) Perfect!

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