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 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.
Substituting cold eggs straight from the refrigerator for room temperature ones guarantees a broken emulsion because thermal shock prevents oil droplets from dispersing properly in the liquid base. Room temperature eggs allow lipids to bond efficiently with moisture and lecithin. Submerging cold eggs in lukewarm water for two minutes corrects this temperature barrier rapidly. Equipment sizing matters equally. Standard food processor bowls possess too much dead space for a single-egg batch, meaning blades spin above the ingredients without catching them. Small bowl attachments or narrow immersion blender cylinders force blade contact. Oil addition speed determines success. Adding oil faster than drops initially overwhelms the lecithin network, causing the sauce to separate into an oily puddle. Pouring grapeseed or canola oil drop by drop for the first quarter cup establishes the suspension. Thickening indicates stability, allowing the remaining oil to enter in a thin stream. Visual inspection confirms readiness when the mixture clings densely to the processor blades and holds distinct peaks without slumping. Thinness after all oil is incorporated requires streaming additional oil while the motor runs until viscosity increases.
