I’m going to share a secret with you… Before I started cooking, I had no idea things like mayonnaise, ketchup and mustard didn’t come from a jar. Yeah, I know. Just take a minute to laugh at me. All done? Great. After all, I’m not a professional chef. I’m an at-home cook like most of you, just sharing my successes in the kitchen.
Alright, so, mayonnaise… Turns out, it wasn’t initially a product of a warehouse. In fact, it can be quite easy with the right equipment. Or frustratingly difficult with the wrong stuff. Let me elaborate.
I have been making mayonnaise for a while now (and once you do too, you’ll never go back to the brand name stuff… trust). Until recently, it was always a hit or miss. I used my handy-dandy food processor, and while it is great for ahem.. processing food, it can sometimes be a massive pain in the ass when you’re trying to make things like mayonnaise.
At the risk of sounding too sciency, let’s just say the way the egg mixes with the lemon juice and oil is essential to its chemical properties. Add them in the wrong order or don’t mix it properly and the ingredients wont emulsify. Then you’ll be left with a soupy mess and before you know it two dozen eggs, countless lemons and a bottle of oil will be in the trash. (Learn about more food sciency stuff from The Food Lab – one of my favorite cooking resources)
So my goal is to leave you with some delicious, easy, homemade mayonnaise without the added frustrations and wasted food. The best and easiest way to do it is with an immersion blender. If you don’t have one, it’s one of the very few kitchen appliances I absolutely recommend getting. I only just got mine for Christmas and I could have saved myself SO MUCH headache by getting one of these bad boys earlier. If you don’t have one and attempt this recipe with a whisk, food processor or blender, rest assured it can work. But there will be many times that it wont, and I don’t want you to be discouraged by that. So take it with a grain of salt, or a teaspoon, and try, try again.
Until next time. X
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Mayonnaise Made From Scratch
Sarah | Away From the Box
Yields about 1 1/2 cups
A fast an easy, basic mayonnaise recipe. Using ingredients you likely already have, why not try it and see how homemade truly is better?
4 minPrep Time
1 minCook Time
5 minTotal Time
- Add the egg, then lemon juice, salt, pepper, and dry mustard to either the cup that came with the blender or a large mouth mason jar. (Make sure the immersion blender fits through the mouth of the jar)
- Slowly pour the oil on top, keeping it on the top layer of ingredients.
- Place your immersion blender all the way in the jar at the bottom and turn it on low, blending only the ingredients at the bottom before gently lifting and moving around. Continue blending until it fully emulsifies and all the oil is combined. It should be thick and fluffy, yet spreadable just like the store bought mayonnaise.
- Put the egg, lemon juice, salt, pepper and dry mustard in the bottom of the bowl.
- Begin blending, making sure the yolk breaks and mixes with the lemon juice, then slowly add the oil in a steady stream as you continue blending until it emulsifies and the oil is fully combined. The mixture should be light and fluffy, yet spreadable just like store bought mayonnaise.
This can be consumed immediately, but it is better to let it sit out at room temperature 1 - 2 hours before refrigerating for up to a week.
Sometimes, for no reason at all, mayonnaise doesn't properly set up. If that happens, don't worry, it's very common. Using an immersion blender offers the highest success rate, but there are too many variables to really pinpoint what went wrong. It's better to start new and try again.
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