Homemade Mayonnaise – DIY – It Only Takes 5 Minutes

Ref. Source Homemade

** Blender Mayonnaise
Makes approximately 2 cups
Hint: Fresh eggs, still warm from your chickens nest box Just can’t get any better!
2 egg yolks, room temperature[1]
1 whole egg, room temperature[1]
1 tablespoon freshly-squeezed lemon juice, plus more if needed[2]
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
Big pinch freshly-ground white pepper
Up to 2 cups vegetable oil or pure olive oil {Note: use refined oil such as pure olive oil or sunflower oil. Do Not use an unrefined oil, such as extra virgin olive oil.[3]

[1]Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.

[2]Some people like to use vinegar in place of the lemon juice. I personally like the flavor of the freshly-squeezed lemon juice.

[3]For a basic mayonnaise, use an oil with a mild flavor that won’t overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.

Put the egg yolks, egg white, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor or blender process for 10 seconds or more, until creamy. With the blender running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. Add 10 to 15% of the oil this time. The first addition should be small and gradual. Wait about 30 second between additions.

When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Add about 50% of the oil. Then continue until the remaining 1 1/2 cups of oil are incorporated. You may not need to use all the remaining oil.

Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may now be used. Or you can process in some of the remaining oil for a thicker sauce.

Transfer the finished mayonnaise to a bowl or jar with a tight fitting lid and store in the refrigerator. The sauce will keep for No More than a good week.

Mayonnaise Variations with a twist
Aioli Fusion Mayonnaise Sauce: Excellent served with poached fish and crab cakes.

Champagne Mayonnasie: You can use a regular, white distilled vinegar, or you can amp up your mayonnaise with a flavored vinegar, such as a champagne or pinot noir vinegar.

Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.

Chipotle Mayonnaise: To the finished mayonnaise, stir in half of a roughly chopped chiipotle pepper in adobe sauce. Also add 1 teaspoon of the adobe sauce. Taste and add more to your taste.

Citrus Mayonnaise: Substitute Meyer lemon juice, lime juice, or blood-orange juice for the lemon juice; the blood-orange juice will tint the mayonnaise a delicate pink. If you use blood-orange juice, you could add 1/2 teaspoon of sugar at the beginning of the recipe.

Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.

Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.

Garlic Mayonnaise (Aïoli): Prepare mayonnaise. Add 2 teaspoons finely minced garlic (roasted for an additional flavor boost) with the first group of ingredients.

Herb Mayonnaise: Add 1/4 cup of roughly chopped herbs midway through the processing (after the mayonnaise has begun to thicken but before you have added all the oil).

Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon style mustard. (Commonly used as a dip with fresh french fries instead of serving with ketchup)

Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon style mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.

Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed garlic clove; press through a fine sieve and blend into mayonnaise.

Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.

Tarragon Mayonnaise: Excellent served with poached fish and crab cakes.

Thousand Island dressing: Prepare mayonnaise. Into 1/2 cup of mayonnaise, stir in 1 tablespoon of tomato paste(Not Tomato sauce) or 2 tablespoons of ketchup, and 1 tablespoon each of finely chopped gherkins, minced scallion whites and chopped green olives. Season with mustard, lemon juice and black pepper.

Wasabi or Horseradish Mayonnaise: To the finished mayonnaise, 2 teaspoons prepared horseradish (adding more or less to taste).

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12 responses to “Homemade Mayonnaise – DIY – It Only Takes 5 Minutes

  1. We just ran out, so next time we need any I am making from scratch. We are trying to simplify everything we make and make from scratch. I am the only one who likes Mayo so no need to buy it anymore, just make what I need. One less thing to purchase.


    • Re Rick Beach – hanks for visiting my humble tiny blog and for your comment(s).
      One (1) egg Mayo {about 1/2 pint}
      1 egg
      1 tablespoon fresh lemon juice
      1 cup olive oil (Not Extra Virgin) or any oil you like to put on salads
      1/8 teaspoon freshly ground white pepper (black pepper will work as well)
      1/2 teaspoon salt
      * In a food processor or blender, or use a hand held blender,
      ** blend the (1)egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best flavor if used within 24 hours.
      Fine dinning starts at home


  2. Thank you so much for this recipe. I have tried to a make Aiola from a friends recipe and it failed miserably. I will be trying yours because your instructions are much easier to follow. I have been told that Mayonaise and Aiola are suppose to be simple to make. I have to ask if I omit the mustard or use a much smaller amount, because of a sensitve stomache will it affect how successful it will turn out?


    • Re puppiesinparadise – Thanks for visiting my little blog and your comment(s).
      Mustard is not a mandatory ingredient.
      I have made mayo without using mustard.
      Happy gardening.


  3. Yummy! Fresh mayonnaise is the best!


    • Re Arthur in the Garden! _ Thanks for visiting my little blog and for your comment(s)
      I’m not a big fan of Mayo, but, when I do use Mayo It’s always homemade 🙂

      Good eating and happy summer gardening


  4. Those variations sound delicious, I’m printing this out so I can give it a try!


    • Re bittster – Thans for taking time to visit my humble little blog and for your comment(s).
      If you liked this posting, you may want to share it with your friends via a URL link to this posting.
      Thanks and happy gardening


  5. Thank you for this recipe. I only wish that my hens were laying enough eggs at the moment for me to use theirs!


    • Re TheDorsetFinca – Thanks for taking time to visit my tiny little blog and for your comment(s)
      I know what you mean when you say your getting low on eggs. I think my hens are on strike for a warmer hen house 🙂
      Happy gardening


  6. I have found some of the best things are also the easiest to make. I make a garlic/spicy mayo with egg whites. I cant wait to give this a try.


    • Re yourperfectburn Thanks for your visit and your comment(s). I don’t remember just when many of us became so lazy that we don’t take a few minutes to make simple foods like Mayonnaise or Mustard. Where we control and know that no unnatural, unneeded, unwanted chemicals have been added to our families food.
      Happy dinning


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