Best 9 Easy Homemade Mayonnaise Recipes
Mayonnaise, a versatile and creamy condiment, adds richness and flavor to a wide range of dishes, from sandwiches and salads to dips and sauces. While store-bought mayonnaise is easily accessible, homemade mayonnaise offers a fresher, more flavorful alternative with customizable taste and texture. This article presents a collection of easy-to-follow recipes for making mayonnaise at home, catering to various dietary preferences and tastes.
The classic mayonnaise recipe, made with egg yolks, oil, lemon juice, and Dijon mustard, is a staple in many kitchens. For those looking for a vegan option, the article includes a plant-based mayonnaise recipe that uses silken tofu instead of eggs, resulting in a smooth and creamy texture. Additionally, there are variations for flavored mayonnaises, such as garlic mayonnaise, chipotle mayonnaise, and sriracha mayonnaise, which add a zesty kick to your culinary creations.
Whether you're a seasoned cook or a beginner in the kitchen, this article provides detailed instructions and helpful tips to guide you through the mayonnaise-making process. Discover the secrets to achieving the perfect consistency, troubleshooting common issues, and storing your homemade mayonnaise safely. With its emphasis on fresh ingredients and customizable flavors, this collection of mayonnaise recipes empowers you to elevate your culinary skills and create delicious, homemade condiments that will impress your family and friends.
FAIL-PROOF HOMEMADE MAYONNAISE
Homemade mayonnaise is such a treat. It's very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you're not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.
Provided by Adam and Joanne Gallagher
Categories Sauce
Time 10m
Yield Makes approximately 1 cup
Number Of Ingredients 6
Steps:
- If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
- If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof.
- Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
- When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Nutrition Facts : ServingSize 1 tablespoon, Calories 126, Protein 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 12 mg
MAYONNAISE
Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.
Provided by Alton Brown
Categories condiment
Time 10m
Yield 9 fluid ounces
Number Of Ingredients 7
Steps:
- In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
- Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
Steps:
- Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
EASY HOMEMADE OLIVE OIL MAYONNAISE
Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!
Provided by Cheryl King
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
- Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
- Place a lid on the jar and refrigerate until use, for up to two weeks.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 0.1 g, Cholesterol 10.2 mg, Fat 14.3 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 22.1 mg
BEST EVER HOMEMADE MAYONNAISE
Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.
Provided by Petroushka
Categories < 15 Mins
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Nutrition Facts : Calories 125.9, Fat 14, SaturatedFat 1.9, Cholesterol 11.6, Sodium 149.9, Carbohydrate 0.1, Protein 0.4
MAYONNAISE RECIPE
Mayonnaise is extremely easy to make, and this is likely the easiest mayonnaise recipe you will find on the internet. If you don't have any mayonnaise in the fridge, or just want to try it out making your own, you will most likely have the ingredients to make it. You may be very surprised at its simplicity, its elegant texture and most of all, its amazing flavor.
Provided by Eligh Miller-Polivka
Time 5m
Number Of Ingredients 5
Steps:
- It is so easy! Just add all of the ingredients together.
- Blend it all with a immersion blender, food processor, blender, or whisk.
Nutrition Facts : Calories 94 calories, Carbohydrate 0.1 grams carbohydrates, Cholesterol 5.8 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 0.1 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1 tbsp, Sodium 88 milligrams sodium, Sugar 0.1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8.5 grams unsaturated fat
EASY HOMEMADE MAYONNAISE
an Easy Mayonnaise using an electric mixer, blender/food processor, or with a whisk. (Not recommended using a whisk by hand.) A light Yellow color. So much fresher, and better tasting that store bought.
Provided by The Little Chef
Categories < 15 Mins
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Beat/Blend the Egg Yolk until it gets a little thicker. ( About 2 Mins).
- Add the mustard and lemon juice
- Blend.
- Now. Take the oil, and while your beating the egg yolk mixture at the same time, drizzle in the oil, the slowest you can.
- It should be a light yellow color. Now you can add Salt and Pepper if you want.
- Enjoy!
Nutrition Facts : Calories 1018.4, Fat 113.1, SaturatedFat 15.6, Cholesterol 188.8, Sodium 316.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.5, Protein 2.6
EASY HOMEMADE MAYONNAISE
This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw.
Provided by Angela Curtis
Categories < 15 Mins
Time 2m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Combine egg, mustard, salt, juice, and vinegar in a blender.
- Blend for 30 seconds or until well mixed.
- Run the blender at low speed and add the oil very slowly.
- Once the mixture emulsifies (about the last 1/3 cup of oil) you can add the oil more quickly.
- Put into a jar and refrigerate.
Nutrition Facts : Calories 1598, Fat 177.1, SaturatedFat 25.1, Cholesterol 148.8, Sodium 1592, Carbohydrate 2.6, Fiber 0.5, Sugar 0.8, Protein 5.6
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your mayonnaise.
- Make sure your eggs are at room temperature. This will help them emulsify with the oil more easily.
- Use a blender or food processor to make your mayonnaise. This will ensure that it is smooth and creamy.
- Start with a small amount of oil and gradually add more until you reach the desired consistency. This will prevent your mayonnaise from becoming too thick or oily.
- Season your mayonnaise to taste. You can add salt, pepper, garlic, herbs, or other spices to create a variety of different flavors.
- Store your mayonnaise in the refrigerator for up to 2 weeks.
Conclusion:
Homemade mayonnaise is a delicious, versatile condiment that can be used in a variety of dishes. It is easy to make and can be customized to your own taste. With a little practice, you can make perfect mayonnaise every time.
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