Mayonnaise Recipe
Why pay $6 for a jar of mayonnaise? Afterall, it’s a simple emulsion of egg yolks, vinegar and oils! Use this easy homemade mayonnaise recipe and you’ll never buy store-bought again!
If you’ve never attempted to make mayonnaise, you’ll be amazed at how easy it is! The smoothness and rich flavor of homemade is second to none!
No matter if you’re on Duke’s mayonnaise or Hellman’s mayonnaise team, I think you’ll be surprised how delicious this mayonnaise recipe turns out – you’ll want to make enough to add to your chicken salad, egg salad and deviled ham salad!
Ingredients
- Eggs – large, separated, room temperature
- Oils – high quality vegetable or canola and olive oil
- Vinegar – white distilled
- Salt and pepper to taste
How to make homemade mayonnaise
Important note: You must bring the raw eggs to room temperature. This is key because: 1) they separate better and 2) they emulsify better. Room temperature ingredients emulsify better than cold ingredients.
- Separate the eggs after they’re reached room temperature and place yolks in mixing bowl or food processor. Add vinegar to processor and whisk for a few minutes on high speed until combined. Drizzle in oils; taste for salt, pepper and more vinegar.
Troubleshooting Broken Mayonnaise
There’s a number of reasons your mayonnaise breaks, or separates:
- Cold eggs – your egg yolks weren’t warm enough; to fix this, place whole eggs in a bowl of warm tap water for a few minutes, then resume recipe
- Too much oil – the ratio of oil to eggs is imperative. If you added too much oil, incorporate a yolk or two, slowly, into the sauce.
- If your mayonnaise turns into a runny mixture, you’ve either used cold eggs, too much oil, didn’t combine the yolks and vinegar first, or you’ve whisked them too long. You can remedy this by incorporating more egg yolks, but really, if this happens, it’s best just to start over.
Storage
- Make this in small batches of this basic recipe due to the lack of preservatives. Mayonnaise you buy at your local grocery store has “additives” that extend the shelf life of mayonnaise. This basic mayonnaise recipe will be safe to eat for up to 7 days when refrigerated properly.
- Make sure your refrigerator is 40°F. If the refrigerator is too cold or too warm, the mayonnaise will separate.
- Do not freeze your homemade or store-bought mayonnaise- the egg yolks don’t like it.
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Mayonnaise Recipe
Ingredients
- 3 large egg yolks, room temperature
- 1 cup vegetable oil
- ½ cup olive oil
- 2½ tablespoons distilled white vinegar
- ½ teaspoon salt
- pinch ground white pepper (optional)
Instructions
- Bring whole eggs to room temperature; separate and place yolks in food processor or mixing bowl
- In a 2 cup measuring cup, add 1 cup vegetable oil and ½ cup olive oil; set aside
- Add vinegar to eggs and whisk on high for a minute or so
- While food processor is on high, drizzle in oils in a steady stream until mixture begins to thicken; once mixture forms a thick, ribbon-like consistency, it's done
- Season for salt and pepper (optional)
