Make a delicious Homemade Mayonnaise in just a few minutes using ingredients from your fridge and pantry. Tips for making mayonnaise by hand or with a food processor or electric whisk.
Homemade Mayonnaise
One recipe which is always handy to have up your sleeve is a Homemade Mayonnaise. While it is easy to buy a jar or tube of ready-made mayonnaise, there are times when it is best to have the real thing on hand.
For example, if a mayonnaise serves as a basis of a sauce or dressing for your dish – such as with my Scotch Eggs – making a mayonnaise from scratch will make the whole dish even more special.
Why This Recipe Works
- Make a Homemade Mayonnaise with just a few ingredients from your fridge and pantry.
- Adjust the mayonnaise to your liking, whether you like it tangy, salty or even with a touch of sweetness.
- Use a food processor or an electric whisk for a foolproof mayonnaise.
- Add other flavourings to your mayonnaise, such as fresh herbs.
How to Make Mayonnaise
The key to a successful mayonnaise is making sure all of the ingredients are emulsified, and this generally means that you need to whisk or mix continuously so that the ingredients can bind together and thicken.
Making your own mayonnaise is really easy, especially if you own a food processor or an electric whisk. Either of these tools will help you to make a foolproof mayonnaise. I have never had a failed mayonnaise when using a food processor or an electric whisk.
But I first learnt how to make mayonnaise by hand from my husband’s aunt. While it might take a bit longer and require a bit of upper-body workout, the resulting mayonnaise is usually creamier and more silky in texture than if you were to use a food processor or electric whisk.
Tips for Making Mayonnaise
- You can use eggs which are cold or at room temperature.
- You can substitute the vinegar for fresh lemon juice. I typically use both to achieve a brighter and tangier mayonnaise.
- Use a neutral/flavourless oil, otherwise the oil can overpower the mayonnaise. I use mostly sunflower or a flavourless vegetable oil, but I like to add a few tablespoons of extra virgin olive oil for a subtle peppery kick.
- Use the leftover egg whites to make Friands or Pavlova, or freeze them to use another time.
Homemade Mayonnaise
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: Makes about 250 ml (1 cup)
- Category: Sauces
- Cuisine: French
Make a delicious Homemade Mayonnaise in just a few minutes using ingredients from your fridge and pantry. Tips for making mayonnaise by hand or with a food processor or electric whisk.
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RateIngredients
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 2 teaspoons red wine vinegar
- pinch of coarse sea salt
- pinch of freshly cracked white pepper
- 200 ml (3/4 cup plus 1 tablespoon) sunflower oil or vegetable oil
- 2 tablespoons extra virgin olive oil
- lemon juice, to taste (optional)
Instructions
If using a food processor:
- Place the egg yolks, mustard, vinegar, salt and pepper into the bowl of a small food processor.
- Mix the ingredients together.
- With the motor running, very slowly add the oil – drop by drop or in a very slow and steady stream.
- Once you have added about half of the oil, the mixture should start to thicken and emulsify.
- Once all of the oil has been added, taste for seasoning. I often like to add some fresh lemon juice to taste, but you could also add a touch more vinegar if you need to.
If using an electric whisk:
- Place the egg yolks, mustard, vinegar, salt and pepper into a medium-sized bowl.
- Whisk the ingredients together.
- With the motor running, very slowly add the oil – drop by drop or in a very slow and steady stream.
- Once you have added about half of the oil, the mixture should start to thicken and emulsify.
- Once all of the oil has been added, taste for seasoning. I often like to add some fresh lemon juice to taste, but you could also add a touch more vinegar if you need to.
If making by hand:
- Place the egg yolks, mustard, vinegar, salt and pepper into a medium-sized bowl.
- Place the bowl on top of a damp cloth (to prevent the bowl from moving when you are whisking later).
- Mix the ingredients together with a whisk or a wooden spoon (I recommend using a whisk).
- Very slowly whisk in the oil, drop by drop, and keep whisking until the mixture starts to thicken and emulsify. You may need to alternate between adding the oil and whisking vigorously to make sure that the mixture stays emulsified.
- Once all of the oil has been added, taste for seasoning. I often like to add some fresh lemon juice to taste, but you could also add a touch more vinegar if you need to.
Kitchen Notes
STORAGE
Store the mayonnaise in a glass container with a tightly sealed lid (or covered with plastic wrap) for 3-4 days in the fridge.
VARIATIONS
Add some freshly chopped herbs (chives and/or parsley) for a Herb Mayonnaise.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Lovely recipe! I used my food processor and the mayonnaise was done in less than 2 minutes! Now I want to try your Scotch Eggs 🙂
Easy and delicious! I won’t be buying mayonnaise from the supermarket again!
This was my first time making homemade mayonnaise and it was delicious!