Whole Egg Mayonnaise
This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks.
This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks.
More Tips: 1. You *must* have all ingredients at room temperature; 2. Use an immersion (stick-type) blender, if you have one. I have used my trusty Bamix since 1986 with outstanding results on this and many other recipes; 3. Be sure that the egg is the first ingredient added, followed by the vinegar (I use 1/2 red cider vinegar & 1/2 lemon juice), seasoning (I use 1/4 tsp to 1 C canola oil and the same amount of dry mustard as my mustard of choice), into a tall, narrow plastic cup (Halve the recipe for this method). Hold the blade on the bottom of the cup, turn it on to the fast speed for 20 seconds then move up & down slowly until completely mixed. Takes less than a minute, start to finish for delicious, homemade mayo! Other tips: Add finely minced chives, basil, cilantro, etc., or paprika or other spices ~ be inventive and enjoy. * * * This recipe tastes even better than Best Foods/Hellmann's mayo. We never have to buy pricey mayo. Once you try it, you may feel the same.Read More
More Tips: 1. You *must* have all ingredients at room temperature; 2. Use an immersion (stick-type) blender, if you have one. I have used my trusty Bamix since 1986 with outstanding results on this and many other recipes; 3. Be sure that the egg is the first ingredient added, followed by the vinegar (I use 1/2 red cider vinegar & 1/2 lemon juice), seasoning (I use 1/4 tsp to 1 C canola oil and the same amount of dry mustard as my mustard of choice), into a tall, narrow plastic cup (Halve the recipe for this method). Hold the blade on the bottom of the cup, turn it on to the fast speed for 20 seconds then move up & down slowly until completely mixed. Takes less than a minute, start to finish for delicious, homemade mayo! Other tips: Add finely minced chives, basil, cilantro, etc., or paprika or other spices ~ be inventive and enjoy. * * * This recipe tastes even better than Best Foods/Hellmann's mayo. We never have to buy pricey mayo. Once you try it, you may feel the same.
Makes an excellent mayo. Couple tips: Lemon juice for part of the vinegar really brightens it up. Also, if you have a stick blender, put everything into a wide mouth jar, place your stick blender all the way to the bottom and turn it on. Wait for a second until it starts to emulsify at the bottom and then slowly pull the blender towards the top. By the time you get there, you'll have mayo right in the jar that you'll keep it in! No more cleaning out a blender or food processor!
I used a dollop of dijon mustard instead of the dry mustard and I used olive oil. If you use the olive oil, make sure it is the very light olive oil or it will be bitter. This worked perfectly in my blender.
Homemade mayo is the best, and I have made it with several different modifications. I use half canola, half EVOO, and have added a Dijon or whole seed type mustard with good results. Chop some dill pickles in the mayo and add a lemon herb spice and you have a great tartar sauce. Also, I do not add oil drop by drop, I simply pour slowly out of the measuring cup which only takes a couple of minutes and have never had trouble with it emulsifying. I never purchase mayo.
This recipe was kind of a pain to make in my blender. Near the end, it got really thick and it was hard to add the oil. Taste-wise, I liked this recipe better than the Home Made Mayonnaise, which is also on this site. It's thicker and the taste is more clear. I'll make this again, only next time I'll use the food processor. My blender is kind of a puss.
I always make my own mayonaise. I do use a tablespoon of French mustard and use lemon juice instead of vinegar. I use sunflower oil or canola oil. First I put in the eggs, the mustard, lemon juice, pepper and salt and 1 tablespoon of oil. Make sure to keep the kichen aid (how do you call the mixer with blade to be used in this recipe???)on the bottom of the tall (preferably) glass container. Keep on mixing, while you gradually pour the oil in. Never take the base of the mixer out of the mayo until the mayo is done. Keep pulling the mixer upwards while adding the oil. Home made is wonderful! Use if for your potato salad!
For those of you that had runny mayonnaise - DO NOT STOP ONCE YOU HAVE STARTED. If you do, the emulsion will separate. For those that thought it was bland - add different seasonings. We have been making mayo in our family for over 100 years. We use lemon juice which we think adds more flavor, the salt will balance out the sourness of the lemon juice. We also add some tobasco - what ever amount suits your taste. If it gets too thick before you have incorporated all the oil simply add a bit of water. I notice that if I add the oil too quickly (when using my hand mixer) it gets thicker than when I am patient. Expect it to take some time, 10 - 15 minutes - unless you use the immersion blender. Don't be in a hurry especially at the beginning when you are getting the emulsion started. And you shouldn't stir this once it is made (except for adding to your potato salad or whatever) or it will separate
I've read all of the reviews plus good old Betty Crocker, tinkered a bit and my custom mayo is this: Using an immersion blender: an egg, a dollop of dijon mustard (1/2 t.?), a heaping 1/4 t. salt, 1 T. lemon juice, a dash of cayene pepper, 1/2 T. sugar, 1/2 cup light EVOO, 1/2 canola oil and blend!! Start with your blades at the bottom of a quart size canning jar and blend until it starts to emulsifies and then pull your blender up slowly. Bob's your uncle - Fanny's your aunt -you have thick, creamy homemade mayo and you'll never buy it from the store again. If you don't have an immersion blender, a regular blender works just fine too. It's the ingredients that make this one work without being too bland. The two types of oil and the sugar cut the oily-ness of some of the other recipes. With this mayo I make my own tartar sauce, 1000 Isand Dressing, etc. and my develed eggs never stick around for long!!!
Excellent! Easy. I tried this a few ways now and as written this is perfect. The variations I tried - well lets say some worked and some didnt. I omitted the mustard powder in one batch, and it was great. I used corn oil in another because I was out of vegetable and that turned out very very well and added good tablespoon of garlic powder - YUM :) - but the one I tried with olive oil - well I liked it, but a few others that tried didnt. It has to be a really good olive oil which I used and liked but unless everyone likes it, it just wont work. Lovely recipe. Saves a FORTUNE (has anyone noticed the price of mayo lately? WOW!) this recipe is now my standard mayo and I'm going to keep working on those variations. This weekend I'm going to try it with onion - maybe a bit of onion soup mix! seems the sky is the limit here. thanks rfmommy :)
I didn't like this at all! It was nice and creamy, but it had NO mayo flavor. I added more salt, vinegar and lemon juice, garlic, paprika, sugar, anything to give it some flavor. Very oily also. I'll keep looking for a better recipe.
This was wonderful. I didn't know mayo could taste so good. I used it in the slaw dressing Easter and to make ham salad the next day with leftover ham. Both wonderful. Also good on plain ol' lunchmeat sandwiches. I went exactly by the recipe. I did use pasteurized eggs due to salmonella concerns.
I never in a million years would have thought the comments re: using an immulsion blender would have worked. From start to finish, this took all of - what - 10 seconds? maybe 15? Halved recipe, dumped everything (oil last) in mason jar, placed blender on bottom as others recommended and TADAH! Totally incredibly fantastic! Thanks so much all!
Perfect, simple recipe. I will try some different vinegars and lemon juice in the future just to vary the flavor. Also interested in adding some herbs as has been suggested. I have made mayonnaise before in the blender and it was kind of a pain - took several minutes to get it uniform and then a big mess to clean up. Now I just use our stick blender (bamix) and a wide mouth jar. It really does take less than a minute to mix and no fuss. I took my eggs straight out of the fridge, and it doesn't seem to matter much ow the oil is added. Total time start to finish is less than 5 minutes. Rinse the stick, screw on the cap and you've got bottled mayo in the fridge. My family loves it.
I have been wanting to make my own mayonnaise for a while now, but never had the nerve to try it. Now I am kicking myself for not doing this years ago! I made the recipe without any modifications and it is great. I use it as a base and add in additional flavorings as I am using it. I will never go back to processed mayo.
No chemicals in this mayo. Delicious.. Made with canola oil.
Try using Pasteurized Eggs to avoid salmonella. They are hard to find but I have found them at Schnuck's in Arkansas and Tennessee as well as at Central Market in Texas. I, personally, would not serve raw egg products to young children or to the elderly. (Pasteurized eggs costs more, but gives me peace of mind when serving raw or undercooked eggs).
This was very easy to make especially since I drizzled the oil slowly. I don't have a food processor so just used a regular mixer. The consistency was a lot thinner than the mayo we buy but it tasted fine. (even though I didn't have dry mustard). My problem with it was how thin it was and how soon it separated and went bad. I may try to make it again but next time will half the recipe so we'll be more likely to use it up. I was not happy about throwing out ingredients even if it was 2 weeks later. Update: I made this again, cutting the recipe in half so we won't have to throw it away in 2 weeks. This time I beat the egg, vinegar, and salt on a high speed until it was foamy; then drizzled in the oil and it came out way thicker. Yay! Next time, I'll beat the egg on its own even longer before I add anything else.
I LOVE THIS RECIPE! After making this several times I had to share. I have been spending a ton on mayo ever since I decided to start making homemade ranch because it became so EXPENSIVE and UNHEALTHY. Now with a few things that I keep on hand all the time I can and do make my own in 10 minutes. It's better then any thing on the store shelf. Using the right kitchen tools and following a few simple tips makes this recipe a success. THANK YOU for sharing :)
Very good and simple recipe. I have also used juice from a half of a lemon (= 2 TBS). Very tasty! I also have tried using apple cider vinegar and added a teaspoon of garlic powder... yummy! Will never buy mayo from the store again!
I took other reviewers' suggestions and put the first 4 ingredients in a qt mason jar and used my immersion blender while drizzling in the oils. I used a combination of extra light olive oil and grapeseed oil (I refuse to use canola oil since it is almost always genetically modified). I also subbed live apple cider vinegar for the distilled white and I added in @ 1 tbsp whey from the top of a plain greek yogurt container (both the live ACV and the whey for extra probiotics). It got super thick, much thicker than my first try at homemade mayonnaise using another recipe on this site. I found it be be very bland and oily tasting but I think it will be fine for my purposes. Next time I might add a bit more salt or a tiny bit of garlic. thanks for the recipe! updated - mayo seemed to taste better after sitting longer. It worked out well for us and I am back to make more.
I originally made this as directed although w/EVOO; too too bitter and oily! Dumped that batch and made another w/ 3/4 cup Smart Balance oil, 1 tsp each of lemon juice and cider vinegar, and a small squirt of yellow table mustard along w/the salt. Placed all the ingredients in a 1-qt canning jar and used my immersion blender; made up in less than 20 seconds. That is a great tip, BTW! So so yummy!
The recipe is a good starting point from which to make your own mayonnaise. I've tried several different recipes - all of which call for a slow drizzle of the oil. Every time I follow a recipe, it NEVER turns out.... always ends up soupy. For me, I use my immersion blender. I put the egg in first, then add all of the oil. Submerge the blender to the bottom and while keeping it firmly on the bottom, I give a couple of 1/2 to 1 second bursts. As soon as it looks creamy, I start to slowly incorporate the rest of the oil. Once all of the oil has been fully incorporated, I add the other ingredients. I also add a little onion powder and paprika. The thing that I loved about *this* recipe is the whole egg concept.
This mayo is amazing. I like how it uses the whole egg so there is no wastage. Have made this twice now in three weeks. Everyone adores it and we will never go back to buying supermarket mayo as there is no comparison. I use a blender the first time and then tried the stick mixer for the second batch. I found it easier to do with the stick mixer and a lot quicker.
I use this recipe all the time. It is fast and easy to make. Tastes so much better than store bought and, since I use grape-seed oil, it is actually healthy! Grape seed oil does not leave any taste at all. Some times I add a little paprika.... :) I also exchange the lemon juice and white vinegar once in a while...depending on my mood and what I have on hand. I put everything but the oil in a wide mouth quart canning jar, use my stick blender, have the oil in a squeeze bottle with a long nozzle (so it can fit down into the jar as I am blending) and put the lid on the jar when I am done. Less mess...and that is always good! ;) I also label it with the date made....cause my life is busy and sometimes it is hard to keep track of when I made it ;)
Awesome. I was so excited when it turned out so good. Olive oil flavor comes out so clear. Will try it with different variations. I am sure I will never BUY a mayo.
I have always wanted to try making mayonnaise, so when I saw this recipe, I decided to give it a whirl (no pun intended). I cut the recipe in half and used white wine vinegar, because I am out of distilled white vinegar. Based on several reviews, I used a dollop of dijon mustard in place of the dry mustard powder. I put all the ingredients in the clear plastic mixing/measuring cup that came with my immersion blender, immersed the blade all the way to the bottom, and let 'er rip. Emulsification started almost immediately and the entire amount was emulsified and thickened in less than a minute. My daughter kept trying to get me to tell her what I was making, but I made her wait until she tasted it. She got a big grin on her face and said "YOU MADE MAYONNAISE!!" The flavor was really good, but I think I put too much mustard in, so next time I'll use less. I love the idea of being able to whip up fresh mayonnaise as I need it and not have all the chemicals and preservatives the store-bought stuff has, plus save money! I don't think I'll ever buy store-bought mayonnaise again.
I use very little mayo in my diet as I try to eat low fat and simply don't really care for mayo. However, this recipe is outstanding when mayo (or salad dressing) is needed. Wonderful in tuna & egg salad, potato salad & creamy coleslaw. I use about 1/4 to 1/2 tsp freshly minced or pressed garlic, dijon mustard & minced fresh tarragon. I grow herbs in my kitchen window so will have fun experimenting with other herbs. Will also try my homemade raspberry vinegar. So many ideas & options! A big thanks to the inventor of stick blenders as nothing else emulsifies very well. :-)
Better than Hellmans! I have not bought mayonnaise since I first made this 3 months ago and I will probably never buy mayo again. I make a half batch at a time and use my immersion blender. With the immersion blender I find it is not necessary to drizzle the oil in slowly and do it a quarter of a cup at a time instead. It takes just a few minutes and it is sooooo much better than the stuff in the jar. Even my daughter who swears she hates mayonnaise loves this!!!!
I used EVOO instead of vegetable oil and honestly, I think it tasted TERRIBLE. I will try again with a different oil at a later date and see if it makes a difference.
Make sure the egg is at ROOM TEMP! I just put everything in a glass jar and stick my hand blender in and it whips it right up.....no need to drizzle oil drop by drop!
very good and easy.. I used ingredients cold straight from refrigerator and did it in my food processor. Only took about two minutes to slowly poor oil in and was great.
Hadn't realised making mayo was so easy!! I did find that after 1 cup of oil it was very thick so didnt bother adding much more and also tasted quite bland, so added more mustard, salt and some crushed garlic. might do some experimenting with lemon juice and adding other flavours.
I love this recipe! Very easy to make and it turned out great. I did add a tablespoon of sugar and used the food processor. My whole family enjoys this one!
This recipe is FAB! Just finished up 2 different batches. I tried it 1st in my KitchenAid food processor and failed miserably. It never would mix correctly but my KA only has 1 speed...SO....I grabbed a quart canning jar and dumped all but the oil in and mixed for 20 sec. Then I poured in ALL the oil at once. I started at the bottom on high speed. Instantly, I saw the makings of mayonnaise! Lifting slowly, I blended until I felt it was thick enough and was holding its own form. The 1st batch i made was all veggie oil. Veggie oil is 100% soybean oil and pretty bad for men so the 2nd batch I made was 1/2 Coconut oil and 1/2 Veggie oil. The first batch tasted like store bought but the second was much more exotic. It will be great in chocolate cake!! I popped the top of the canning jar on and now there is NO MESS to clean up! How much do you love that?! It's great that there is NO waste in this recipe. Thanks for sharing!
It is good but only used pasteurized eggs. Raw eggs are not safe to eat.
I've tried a few different recipes for mayo and this one seems to work best. It's nice a creamy.
I'm not often impressed with some of the recipes here. Even 5 star rated ones are sometimes bland and boring but a lot of people seem to like that. THIS recipe impressed me. I made the half recipe version for immersion blenders. It took 30 seconds and was delicious. I'll never buy store bought mayo again.
Love it!! I have made it 2 times now. The first time I didn't think it was quite tany enough for my family's taste, so the second time I made it I added a capful of lemon juice in addition to the vinegar. That made it perfect. I will not be buying mayonnaise anymore.
Totally loved and will make again. I followed all instructions....well except veg oil (i had none), i used safflower. I used this mayo in a ceaser salad recipe and tarter sauce. Sooo good.
Easy n yummy! Success on my first time making mayo. Will never buy store brands again!
I sincerely wish I had halfed this recipe, since it was my first time, it called for a lot of oil, and I didn't need very much. I did the recipe as written, and really didn't like it. So next, I read the other reviews in earnest to salvage it, but I'm not sure I did. After giving it the most boring 15 minutes of my life trying to incorporate it, I still had to add more vinegar, mustard, and finally sugar to be able to stomach it. I gave it 3 stars b/c I'm pregnant and have a love/hate relationship with all food. I might like it when I'm not pregnant anymore.
Great base recipe, flavor can be adapted whichever way you want. I used garlic powder in place of the dry mustard and used roasted garlic red wine vinegar in place of the white. used canola oil, didnt seem to matter how it was added...turned out great and is awesome in my potato salad.
It was to thin. I could not get it to thicken. I followed the recipe but maybe I still did something wrong.
So delicious! I've never made mayo in my whole life and it was so simple! I did add garlic, paprika, and 1 tablespoon of water (to assist with the emulsion) for additional punch. It was FANTASTIC! You have to add the oil super slow until it starts coming together then you can add it a bit faster. Added it to this potato salad recipe: Allrecipes' Red Skinned Potato Salad. So delicious, my husband loved it! :-) Thanks rfmommy!
amazing! I used my immersion blender (stick blender) and didn't really have to be terribly slow with the oil like some other reviewers have reported. I had fresh, amazingly delicious mayo in under 5 minutes! Thank you!
I tried it slow with the oil and after 10 min in the blender of still runny I got out the food processor and tried that. I am still blending and adding oil real slow. Runny as heck. what am i doing wrong I know I love to eat now if I could just make my own mayo i'd be happy.
This is the basic recipe I use for mayo, and it works every single time. I've made it with all the ingredients at room temperature, and I've yanked a couple eggs out of the fridge and slopped it together, and it still works. I personally am not a fan of mayo with olive oil for things like sandwiches (my main mayo use), but it's good if you're going for more of a sauce than a condiment. Adding fresh herbs to this recipe is also good, and when the week's lunchmeat is roast beef I usually throw in some prepared horseradish and a clove of garlic. Lemon juice subbed for vinegar (and a little grated lemon rind if you're feeling fancy) really does improve the taste, but it's perfectly fine as is.
Excellent base recipe! I made aioli for crab cakes, so I cut this recipe in half (and there was still enough for 2 dip cups worth). Used white wine vinegar instead of regular white, added 2 t of garlic, juice of 1/2 a lime, and 1/3 c fresh cilantro, and blended these with the egg etc. before adding the oil. I used olive oil, and I didn't quite use as much oil as needed because I wanted the sauce thinner. It is a brilliant green, a little strong alone but on the crab cakes delicious!
I'll never go back to store bought mayo. Not that this tastes all that different, but because 1) Since we raise chickens for eggs I can make this for almost nothing. 2) No chemicals. 3) I can add different things to make it even tastier for the meal at hand. What I do differently from the recipe - I put my eggs, salt, mustard, 1T vinegar, 1T lemon juice and whatever else I'm going to add (usually 1 clove of garlic and a dash of white pepper) into a wide mouth mason jar and blend with my immersion blender, then slowly add in the oil with the immersion blender running until I get to the consistency that I want (usually takes about 1-2 minutes).
WOW!!! What a recipe, Wonderful and so easy, Next time I'll try adding some differant things to customize it to my taste but exelent as is.
Quick. Creamy. Easy! Used fresh lemon juice instead of vinegar. Tasted very nice on my turkey sandwich. I'll use this recipe again.
I just made this....after thinking that nothing could taste as good as BestFood Mayo, this recipe changed my mind. I did use meyer lemon juice instead of the white vinegar, though...used extra light olive oil and also added a bit more salt. I also used my stick blender and put the ingredients into a wide mouth quart jar. Was amazed at how quickly a great tasting mayo was made. I may not buy commercial mayo again. We are trying to stay away from soy, so thank heaven for homemade mayo recipes. I'll try different oils in the future, too. Thank you for sharing your recipe!!!
This is By far the best recipe for mayo! I use a stck immersion blender, sunflower oil, if using vinegar I add about 1/4 teaspoon less, if using lemon juice 1/4 teaspoon more. Sometimes I will add two tablespoons of extra virgin olive oil for flavor, also tumeric and sometimes powdered ginger. I've tried making it in a blender and a cuisinart adding oil slowly but it doesn't come out as thick as when using the immersion blender.
This turned out fantastic! I will never buy mayo again as all the ones in the stores have GMO ingredients. Easy recipe, tastes like normal mayo. I've made mayo in the past, but it always tasted weird.
Great mayo! I recently ran out, and being on a strict budget, couldn't afford to buy anymore from the store. So I had all the ingredients, and decided to make this up. It tastes wonderful, and I'll never buy store mayo again.
Fantastic! I've tried various mayonnaise recipes, and this one gave me the best results. Be patient and add your oil in a very thin, steady stream, or it won't be creamy!
OMG I never thought hommade mayonnaise could taste this good! I used cider vinegar and prepared dijon mustard ONLY BECAUSE THATS WHAT I HAD ON HAND and desperately needed mayo on a Sunday afternoon in France where everything's closed. I made half the recipe thinking it would still be too much. Huge mistake, I didn't even get a chance to take a picture because it was gone in that one sitting. Even I ate and I tend to go easy on mayo. Thank you for this wonderful recipe, no more store bought for me. It's our family mayo from now on. Next time I'll follow the original recipe and take a picture!!!!!
I have made this numerous times and I use grapeseed oil. I add garlic powder, pepper, and onion powder. Delicious!
I just tried to make this twice. Once in my Vitamix and once in my food processor. My containers were completely dry and I poured the oil in painfully slow... But both batches were a complete waste. I have been making vegan mayo with almonds and oil for years and that's supposed to be more complicated than this.
This is the best mayo recipe I've tried. I have an immersion blender and made this in less than a minute!!.
I love the reviewer who said she felt like she'd discovered America when this recipe worked for her. If she's already discovered America, then I've found the Mississippi River! Yesterday I tried another recipe from an old cookbook & ended up with an oily liquidy mess. Also I used my food processor yesterday. Today, I followed this recipe exactly (except I added 1/4 t. paprika) and used my good trusty 30 year old Osterizer AND used the toothpick-hole-in-the-paper-cup tip and voila! Beautiful, glossy, creamy, thick, luscious mayonnaise! Thank you so much for this recipe and thanks to all who have offered their tips - especially the toothpick tip. Easy, easy! Who knew?
Had to make it twice, I used Extra Virgin Olive oil, and it was bad! I think a light olive oil would make a big difference. So the second time i used canola oil since i didn't have vegetable oil in the house, and it turned out great. Also I just a Tupperware hand blender/chopper and it worked great.
This turns out pretty good, I use the stick blender. the only problem I have is it is not very thick. How do you get it thicker? I have tried using less oil, 1 1/2 cups insteaad of 2 and I have also tried using 3 eggs instead of 2 but still it is on the thin side. Even so it is very good and I now do not buy mayonaise at all.
my whole family loves it :) I don't know that I will buy mayo again :) It is perfect with vegetable oil... but note I used half veg and half olive oil and it was not as thick, it was fluffier but not as thick. My husband was impressed with the consistency of the one I did with veg oil.
The technique worked well, but I should followed the ingredient list more dutifully. I substituted extra virgin organic olive oil for the vegetable oil - NOT GOOD. Came out with a bitter aftertaste. I'll definitely try it again, but with plain vegetable oil next time.
The first time I made this the consistency was perfect as I streamed in the oil. Then I decided to kick my blender into high gear and that turned it watery. I went back to the reviews and discovered that that was a no-no. So, I tried again (while my family waited patiently for BLTs). This time I halved the recipe, used canola oil instead of vegetable oil (does that matter?) and turned the blender to medium and left it there while I streamed in the oil. This time the texture was perfect but I was honestly a nervous wreck that I would waste so many ingredients again! Upon taste, it was extremely bland. I would prefer a sauce with more tang. I'm going to use it still; maybe look around the world wide web and see how I can adjust this recipe to my liking! ;)
Wow, this is terrific. The taste is so fresh. I only used 1 1/2 cups of canola oil. It tasted a little oily, so I put about 1TBSP of sugar in it. That made it perfect. Update: Now I use olive oil
WOW!!! This was great!! Followed the recipe exactly and it turned out wonderful. Will never buy mayo again.
Great recipe! Will make this again and again as needed.
Read a few of the reviews, so you get some tips. This mayo has a milder flavor, but it is very good. Go 1/2 vinegar and 1/2 lemon for that bolder mayo taste. Also, if you are used to the commercial stuff, this might taste bland, just add more salt to taste. For an Spanish Alioli, delicious on baguette toasts, add 2-3 cloves of garlic (cut the brown root part). Flavorwise might be 4 to 4-1/2 stars, but since there is no waste (egg separation) I gave 5 stars.
AWESOME! Finally got my nerve up to make homemade mayo and this recipe was perfect since I have fresh eggs. So glad I read so many reviews first, used the wide mouth mason jar and immersion blender others suggested. Added all the ingredients with the egg being first but being a little leary I put my blender in before adding the oil. Worked PERFECTLY! I did 2 subs, used my homemade seasoned salt for the salt and lemon juice in place of the vinegar. I still can't believe how easy this was! For those finding it bland, I wonder if it isn't the extra salt and sugar commercial mayo has that they were missing. Thanks for this recipe!!
Add me to the "never going to buy mayo again" list too! I like that I control the ingredients; it's not full of chemicals & stabilizers & preservatives... not to mention it's so much cheaper! I (almost) always have everything on hand, so it's basically free mayo in 5 minutes without a trip to the store, saving time & gas (plus all those impulse purchases I'd throw in the cart). I used the immersion blender & quart jar trick. Unfortunately, I was all out of vinegar, so I substituted the same amount of lemon juice as suggested by others. It was great! I then added 1/8 tsp sugar - even better. I still want to try it with the original ingredients (white vinegar, no sugar), out of respect for the recipe author.
This worked well, smelled like and was the consistency of store-bought mayo. The only thing I would change is next time I'll add a little less mustard, and I will, as the custom version does, add apple cider vinegar instead of white vinegar. I used olive oil and peanut oil combined 1/2 and 1/2. And if you really want store-bought mayo taste, you might add a pinch of sugar, my husband said he missed that. :)
I used a food processor initially, but that machine is so loud and it's so early in the morning everyone else in the house is asleep :o) So I transferred it to my plastic immersion blender cup and completed it (added seasoning, creamed to desired consistency) there. Easy.
Absolutely wonderful! I ran out of store bought mayo and didn't have the time or money to purchase more. Following this recipe I made a substitution so great that we will probably never buy more form the store again. I used a blender and slowly added oil until it stopped blending it in. It was about 1 1/4 cups oil used. The mayo was thick, rich, creamy, and wonderful tasting. I look forward to adding other flavors in as suggested by others
I love homemade mayo, and it´s very easy to make. Two tips I´ve enjoyed: 1) add a small/med boiled, peeled potato to the initial ingredients to be blended, and then only use 1 cup oil. 2) add a garlic clove or a bouillion cube to the initial ingredients to be blended for a change of flavor.
The first time I attempted mayonnaise, I failed - miserably. I don't think I used room temp eggs and my emulsion broke, leaving me with a giant oily mess. (I used really expensive olive oil, to boot!) But this time, I followed suggestions and used an immersion blender and a squeeze bottle to slowly drip 1/2 cup of oil in (drop by drop, so... super slow) and used the slowest immersion speed at first. (Was thin and runny looking.) When I added the second half of the oil, I turned the blender up to the highest speed and steady streamed the other 1/2 cup of oil, while moving the blender up and down. It worked amazingly! The result was fluffy and wonderful! Some substitutions I made: 1T red wine vinegar and 1T fresh squeezed lemon juice. I also used safflower oil instead of vegetable. It has a very fresh flavor... and I like the fact I know exactly what's going into my condiment. ;) This recipe is a bit on the mustardy side for me, so next time I make it, I'll use less mustard. But, this is great base recipe you can totally tweak to make different many types of mayos! Thank you, rfmommy!
Fantastic Base. Love adding all kinds of fresh herbs.
Awesome recipe!! I will def make again (maybe just a pinch more salt) cheaper than store bought and quick to whip up. It's a keeper!! A+++++
I have one of those 3 cup cuisinart choppers with the oil holes in the lid and this was a breeze to make and the TASTE was amazing. I'm never buying $5 jars of mayo again. This is a great recipe and it saves money too.
I was so proud of myself. I made Mayonnaise and it was the perfect texture, just like store bought. I thought the flavour was a little bland, and would like it a little more tangy.
OMG...this is good! I'm trying to focus on eating less processed foods and making things from scratch so I know what is in them. Making this mayo was soooo easy! They lie about the "Prep Time" and "Ready Time" though. It took me about 30 seconds to "prep" and grab everything I needed, and about 2-3 minutes with the immersion (boat motor) blender to turn this all in to mayo! It got nice and thick and it's really creamy. Delish!
Having made French style mayo for years with yolks and olive oil, I found I missed the commercial mayonnaise of my childhood that Mom used to buy in the grocery store. This recipe achieves it that taste and looks exquisitely creamy and white in the jar, probably due to the inclusion of the egg white.
This was great. I used prepared mustard and used double mustard and vinegar because it tasted like oil before. Easy to make, but took me 20mins in a blender. I will make this recipe often.
Good basic recipe. I tweaked it by adding Dijon mustard instead of dry, 1T. Cider vinegar and 1 T. white, 1whole large egg and1yolk (omitted 1 white), and extra salt to my liking. I blended all ingredients in my Cuisinart food processor except oil, which needs to be added at a slow drizzle. I used canola. You could use EVOO. I've used that to make aMediterranean version which has lemon juice and garlic (no mustard, no eggs). Try either, you'll like it as long as you add the oil properly!!!
Super easy, cheap, and tasty! I would highly recommend using a stick blender (about $20). I put everything except the oil in a tall mason jar and pulsed until just blended. Then, poured 1 cup of oil in while blending. Poured remaining oil in and blended continuously adding an up and down motion. I did that for about 2-3 minutes. Threw the lid on it and done!
The egg whites (by not omitting them) give a lighter mayonnaise so this recipe is perfect for me.
Easy and really good!! I made this and made deviled eggs with it...very tasty!
This is perfect. It will be my "go to" recipe for mayonnaise. I used avocado oil, pink Himalayan salt and apple cider vinegar to increase the health benefits. I put everything except the oil in the bottom of a tall narrow mixing cup, added the oil on top. Using a Bamix style stick blender, I placed it at the bottom of the mixing container before turning it on. Then slowly bring the stick blender up. Easy and almost instant mayo.
Wow - Super Creamy! The key is pour the oil slllllllllllllllllllowly, really sllllllllllllllllllllllowly.
My family loves this! I made two changes: I used walnut oil and 1/2 lemon & 1/2 apple cider vinegar.
This recipe works great, every time. I will just say it again, all ingredients MUST BE AT ROOM TEMP or it will not emulsify. I had that happen once. Great tip with the paper cup idea!
I had a recipe similar to this years ago which came with my Oster blender. My recipe only used the egg yolk. It gave variations which could be made and one was to add bleu cheese to make bleu cheese dressing. It was much better than any store bought dressing. Try it.
I make this all the time. I only use 1 cup of oil and it turns out great.
Tasty and easy!
Mmmmm! Just made this when I ran out of mayo for potato salad and it made my potato salad taste even better!!! I did make it with 1 Tbsp of white vinegar and 1 Tbsp of cider vinegar. Very versatile recipe.
I absolutely love it...I will never buy Mayo again...this is SO much better. Here are all the hints and tips from all the reviews that make this recipe perfect: ...1...we use 1 extra egg...we raise our own chickens; ...2...use lemon juice instead of vinegar...or balsamic vinegar; ...3...use olive oil...it seems to emulsify easier; ...4...use a wide mouth mason jar...and an immersion blender...diminishes the mess alot; ...5...we add the spices: 1 T of dijon mustard, 1 t of onion powder, 1 t of garlic powder and 1 T of sweet pepper relish; ...6...put eggs in bottom of jar...then add spices...and insert blender all the way to the bottom, resting on the bottom of the jar; ...7...this step takes longer than you would think...can be up to 20 minutes. Turn on blender, keeping it on the bottom of the jar...SLOWLY add oil, cover the blender and eggs, it this addition that thickens the mixture. I just slowly pick the blender up through the oil in the mason jar...works beautifully everytime! ...8...you can then adjust spices...keep taking and trying your mayo...this is how we came up with the flavoring we like best.
When I made this the first time I didnt run it in the blender long enough. The second time I also took the cap off on the blender and drizzled Canola Oil as one of the other reviewers suggested and added a little bit of pepper. This is the Only Mayo we will ever use again. It is so simple and tastes so much better than store bought without all the chemicals and additives :)
Can a recipe be classified as gorgeous? this one is, i had a lovely time making it, and it didn't take long at all. added a slice of green pepper and a bit of garlic powder for a spicier mayon, came out wonderfully!!