Make Homemade Mayonnaise With Fresh Eggs
Making your own homemade mayonnaise is a great way to use your fresh chicken eggs. Using the freshest ingredients and tailoring the ingredients to suit your palate will yield creamy mayonnaise that tastes much better than anything you can buy in the store. Plus, it enables you to be a little less dependent on the national food supply chain.
The easiest method I’ve found is by using an immersion blender. If you don’t have an immersion blender, you can make it using a regular blender or even by hand whisking, but the method to emulsify the oil into the egg takes more care and time.
This recipe does contain raw eggs. The consumption of raw or undercooked eggs may increase your risk of food-borne illness. Please use your own discretion if choosing to consume foods made with raw eggs.
- 1 egg at room temperature
- 1 tablespoon lemon juice or white vinegar
- ½ teaspoon dijon mustard
- 1 cup vegetable oil (olive oil is too strongly flavored for this recipe)
- salt & white pepper to taste
It’s important to use a tall, slender container that is just wide enough to allow the immersion blender blade into it. Many immersion blenders come with their own containers which work perfectly, but a wide-mouthed pint Mason canning jar or a tall drinking glass may also work.
The egg must be at room temperature for the mayonnaise to thicken properly. To the tall container, add the raw egg, lemon juice (or white vinegar), and mustard. Gently pour the oil over the top of the egg mixture and allow it all to settle for at least 1 minute to let the oil float and the egg settle to the bottom.
Place the blending blade on the bottom of the mixture, trying not to disturb the layers of the ingredients. Using the high-speed setting, blend the ingredients without lifting the blade off of the bottom of the container until the mixture begins to thicken (emulsify). It only takes 20 seconds or so to begin emulsifying. Once the mixture is thick, you can slowly lift the blade to blend in any remaining oil. Season with salt and pepper to taste and refrigerate. Use your fresh mayonnaise within a week.
Don’t have an immersion blender? Use a food processor
Add all ingredients except the oil to the smallest bowl of your food processor. The key to making mayonnaise is making sure the blade can quickly whip the yolk at a high speed to make the fats emulsify. If the container is too wide, the egg yolk mixture will be too shallow in the bowl for the spinning blade to make contact and there will be no emulsification.
Blend the egg ingredients until creamy. With the food processor running, drizzle the oil in as slowly as possible until the mixture thickens. The slower you drizzle the oil in, the thicker the mayonnaise will be. It should take a full minute or two to add the oil. Season to taste with salt and pepper and refrigerate.
Let us know how your homemade mayonnaise turned out by leaving us a message below.
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