Add this to the list of DIY foods I never thought I could do, but yes, homemade mayonnaise is actually a thing and with just a little diligence and a few simple tools, you too can make mayonnaise yourself! Actually, if you have a blender or food processor, this is the easiest and tastiest condiment you’ll ever make!
This homemade recipe can be used as the base to make garlic aioli, and a Thai version that can top fish beautifully. There’s also instructions below to make a bacon flavored mayonnaise for fans of “Baconnaise,” the ultimate topping for BLT sandwiches. If you’re not making regular mayo to top your burgers or dip your fries, it also makes a terrific hair moisturizer for any type of dry, damaged hair. Best of all, it’s versatile, and cheap!
Store Bought vs Homemade Mayonnaise
There is no comparing store-bought mayonnaise to the fresh, creamy taste of homemade mayonnaise. The flavor and texture are far above the mass-made jars that always seem to have a slight aftertaste, usually left behind from chemicals used to preserve its shelf life. Making your own doesn’t involve skill, expensive ingredients or difficult equipment.
In this article, you’ll find you can make delicious gourmet mayonnaise in under fifteen minutes, and you won’t have to worry about recycling or throwing out any containers. That’s right, it’s eco-friendly.
Making Your Own Mayonnaise
First get a clean blender or food processor. Make sure they are fully assembled, and have a feature where you can pour oil into the blender bowl without spraying the walls. In some blenders, it’s a small portion of the lid that either flips up, or can be removed entirely.
Ingredients for Homemade Mayonnaise
One whole, large egg
Place the egg in a bowl filled with warm water. This will help bring the egg closer to room temperature. The warmer the egg white gets, the easier the mayonnaise will whip, yielding a thicker, more appealing sauce.
One cup of a neutral flavored oil, such as canola, corn, or vegetable oil.
Cold pressed canola oil is touted as being a healthier option. You can try using olive oil, but keep in mind that olive oil does have a distinctive taste that may not yield the results you are hoping for. However, olive oil is perfectly acceptable if you are making the mayonnaise as a hair or beauty product. Just an FYI- Canola oil also can not be labeled as “organic” since it is by definition a manufactured compound. It was derived from cross-breeding of multiple lines of rapeseed specimens originally used as animal feed,reducing its erucic acid, making it fit for human digestion.
The juice of half a lemon.
Accept no substitutes: artificial lemons are too acidic and the aftertaste is often unpleasantly fake. Some people try to use a tablespoon of white vinegar, but again, this is a matter of taste. The acids in the lemon or vinegar have a second use; they kill off the salmonella bacteria that raw eggs often harbor.
A pinch of salt.
This does add flavor, and has another advantage, similar to the use of the lemon; the iodine in the salt also acts as a disinfectant, much in the way the role that lemon and salt are used to cure Céviche, a South American dish made of raw fish that is “cooked” in citrus juices.
How To Make Your Own Mayonnaise
- Crack the egg into the blender bowl.
- Add the juice of the freshly squeezed lemon, and the salt.
- Turn the blender on its highest setting, and let it all froth up until it is a lightly colored yellow.
- Slowly begin pouring in your oil, in a thin drizzle; a constant, thin filament of oil should be constantly flowing thinly while the blender is continuously whipping. Do not stop or slow the blender during this process.
- By the time the last of the oil is in the blender, you’ll notice your blender/food processor change the pitch of its spin; it might be producing a slightly more labored sound which means the sauce has thickened nicely.
Chefs traditionally used to make this sauce by whipping the egg and oil mixture by hand; however, for those who do not have patience or impressive upper body strength, save your time and use a machine. Once the mixture is thick, you can then spoon it into a food safe container such as a clean air-tight Tupperware container or a glass Mason jar.
Other Uses for Homemade Mayonnaise
To make aioli, stir in two or three finely crushed cloves of garlic. This mix is great on sandwiches, as a topping for grilled fish, or used as a dip for fries.
Stir in a tablespoon of freshly grated ginger, some chili paste or freshly chopped chili peppers. (If you don’t have either, a tablespoon of dried chili seeds will do.) Throw in a fistful of finely chopped cilantro and green onions, and you have a terrific Thai style mayo that goes fantastically well with fish, in a salad, or used as a sandwich condiment.
Mix equal parts sour cream, mayonnaise and blue cheese for a homemade blue cheese salad dressing.
Blend equal parts low fat yogurt and mayonnaise and add a tablespoon of Dijon mustards and some chives to your taste. Add cooled boiled baby potatoes you’ll have a delicious potato salad.
Add cooled, crumbled crispy bacon bits and a teaspoon (or more to your taste) of Liquid Smoke for your very own “Baconnaise.” Not for the cholesterol wary.
No matter what you do with your mayonnaise, remember this mixture does not have any preservatives in it. It can last up to two weeks in an air-tight container, but always keep it refrigerated.