Have one minute? Make your own mayonnaise!

A good sandwich requires good mayonnaise! And since Clifford can live off of sandwiches and cheeseburgers, we go through a lot of mayonnaise at our house.

Look at that amazing rich, creamy, gold deliciousness!

Look at that amazing rich, creamy, gold deliciousness!

Now, Clifford is not one to embrace new things, especially new tastes. He likes his mayonnaise to taste just like what he’s always had and don’t get too fancy! So, when he started asking me to make more of this mayonnaise, I knew I had a winner!

I’ve always liked to cook, mainly baked goods or a good casserole or soup. Once I moved to Texas, I had a lot more time on my hands, and I started playing around with making more things from scratch. I also wanted to start removing all of the chemicals and added ‘stuff’ that’s added to most things without us even knowing about it. Did you know regular table salt has dextrose (sugar) added to it!?!

Most commercial brands of mayonnaise have soybean oil, sugar, and ‘natural flavors.’ All of which I don’t want to be eating, especially after I learned how easy it was to make myself with ingredients I control.

What is mayonnaise?

Mayonnaise requires three things: egg, oil, & acid. When whipped together, the egg coats the oil particles and creates a solid, or emulsifies. Combining these ingredients too quickly, or allowing it to get too hot or cold, can break apart the emulsion, creating a runny mess. There are ways to ‘save’ the mayonnaise, but they’re tricky.

My first experiment with making homemade mayonnaise was a complete FAILURE! I ruined my food processor, and I think it took about 3 hours. I’d heard you needed to S.L.O.W.L.Y. add the oil to the egg while beating it continually, so that’s what I did. I think it took over an hour to add the 1 cup of oil. By then, it was a soupy mess. I thought if I just kept running the food processor, it’d magically thicken up. All that did is make it runnier. I decided to quit when I smelled smoke.

It took me a few years to get enough courage to make it again. Luckily for me, a friend showed me two different ways to make it – both within less than 3 minutes!

Please disregard my weird fingers

Please disregard my weird fingers

The first method is with my food processor, a Cuisinart. I never knew this, but the little white piece that helps shove the food down has a little tiny hole in it. Exactly the right size to allow oil to dribble down slowly. If you have a food processor, go check it out! (Please tell me I’m not the only one who didn’t know this).

The second method is using an immersion blender. If you don’t have one, I highly recommend getting one! It’s one of my most-used tools in the kitchen (along with the InstantPot). It’s easy to use, easy to clean and doesn’t take up a whole amount of space.

What type of oil?

Since mayonnaise doesn’t have many ingredients, the oil you choose will impact the final taste. You also need an oil that stays liquid.  The main two types of oil I use are olive oil and avocado oil. Both have a light flavor and don’t overpower the final product. I’ve heard of using grapeseed or pecan oil, but haven’t tried that yet.

For olive oil, make sure to use Light TASTING olive oil since it doesn’t have a strong flavor such as Extra Virgin Olive oil. This kind will make your mayonnaise taste like olives. (Trust me…)

How do you make Homemade Mayonnaise?

This recipe makes a pint-sized jar of mayonnaise, and it will last two-three weeks in the fridge. (Longer if you use fresh pasture-raised eggs). I’ve found it works better when all the ingredients are the same temperature, so don’t rush the ‘sit’ time with the egg/lemon juice.

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Ingredients Needed:
1 Egg
1 ¼ Cup Oil (light Tasting olive oil OR Avocado oil)
2 Tbsp Lemon juice (out of a jar, not fresh squeezed)
1 tsp Dry Mustard
1 tsp Salt
1 pint-sized mason jar (wide-mouthed)

Immersion Blender method:

*Place the egg and lemon juice in the jar and let sit for 30 minutes to allow the acid to break down part of the egg, while also allowing the ingredients to warm to the same temperature.

*Add the dry mustard, salt, & ¼ cup oil and quickly mix together.

*Put the immersion blender in the jar, all the way down on the bottom.

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*Add the rest of the oil and turn on the blender. While holding onto the jar, SLOWLY raise the blender to the top. The egg/oil should create a solid as you raise the blender. You can lower/raise the blender to get all of the oil incorporated, just don’t keep blending once done.

That’s it! It only takes about 30 seconds once you add the oil.

 

Food Processor method:

* Place the egg and lemon juice in the food processor and let sit for 30 minutes to allow the acid to break down part of the egg, while also allowing the ingredients to warm to the same temperature.

*Add the dry mustard, salt, & ¼ cup oil and pulse one time.

*Pour the rest of the oil into the top white piece and turn on the processor. The oil should dribble slowly into the egg mixture and create a solid.

*Turn off processor once the egg/oil is incorporated. Don’t keep blending, as the mixture will get too hot and then break apart.

Final thoughts

Making mayonnaise isn’t that complicated, as long as you don’t rush the process. Once you get the hang of it, feel free to play around with the flavors. I’ve used lime juice as well as added different flavorings such as curry or chili powder.

Good luck and let me know how it goes!

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