Fail-Proof Homemade Mayonnaise Recipe
Homemade mayonnaise is such a treat. It's very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you're not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand).
Homemade mayonnaise is such a treat. It's very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you're not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand).
- Carbohydrate 1.8365675005692 g
- Cholesterol 186.12 mg
- Fat 4.97510000122035 g
- Fiber 0.525499994257404 g
- Protein 6.22563500128354 g
- Saturated Fat 1.40076000007547 g
- Serving Size 1 1 Serving (82g)
- Sodium 535.430650345288 mg
- Sugar 1.31106750631179 g
- Trans Fat 0.760630000055083 g
- Calories 78 calories
Step-by-step
- If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
- If you do not have the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment.
- Add egg, mustard, vinegar, and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
- Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
My Secret to Creamy, Homemade Mayonnaise
As a busy working mom, finding time to cook can be a real challenge. But there's something so satisfying about making things from scratch, especially when it's something as simple and delicious as mayonnaise. I used to think homemade mayo was some kind of culinary feat, reserved for experienced chefs. But let me tell you, it's not! This recipe is foolproof, I promise. And the taste? Oh, the taste! It's far superior to anything you'll find in a store-bought jar. The creamy texture, the fresh flavor, it's simply addictive.
The best part? It only takes a few minutes! I usually make a batch on the weekend and keep it in the fridge for my sandwiches, salads, and even as a dip for veggies. My kids love it too, even the picky eaters. It's become a staple in our house, a quick and easy way to elevate even the simplest meals. The feeling of accomplishment you get from making something so tasty from scratch is amazing, and the look on my kids' faces when they realize it's homemade is priceless. It makes them feel proud too, knowing we're working together to create something delicious and healthy. I love being able to offer them the simplest things made with love and care. It is a tradition that I want to continue.
Many people have found that the process of making homemade mayonnaise is therapeutic for them. The careful attention required for the emulsification process, the way the ingredients slowly combine to form a creamy sauce, it’s a mesmerizing experience. It's meditative. It's a moment of calm amidst the chaos of daily life. And the result? A jar of creamy, flavorful goodness that’s far healthier and tastier than anything you can buy in the supermarket. It's a small act of self-care that has a huge impact on my family's health and happiness. And trust me, if I, a busy, sometimes overwhelmed working mom, can do it, anyone can. So grab your food processor and give it a try. You won't regret it!
The simplicity of the ingredients adds to the appeal; I never have to worry about complicated lists or obscure ingredients that will clutter my kitchen. The pantry staples are all I need. Plus, you can customize the flavor to your preferences – a splash of lemon juice, different types of vinegar, even a little touch of garlic can add interesting nuances.
Homemade mayonnaise is more than just a condiment; it's a testament to the power of simple cooking and the joy of creating something delicious and healthy from scratch. It’s a connection to a simpler time, a reminder that even the smallest acts of culinary creativity can bring immense satisfaction. It's a tradition I'm proud to pass on to my children, a lesson in the importance of patience, precision, and the reward of a little bit of effort. And most importantly, it is a testament to my desire to provide my family with the highest quality and most flavorful food possible. It’s a symbol of love and care, expressed through a simple, yet perfect jar of mayonnaise. It's more than a recipe; it's a culinary hug in a jar.
This is why I encourage you all, whether you're a busy working professional, a stay-at-home parent, or simply someone looking to improve their cooking skills, to give this recipe a try. You'll be surprised at how easy it is and how much you'll enjoy the delicious results.
