Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.

Chef John'S Homemade Mayonnaise

lemon juice

white wine vinegar

Dijon mustard

salt

white sugar

vegetable oil

olive oil

Chef John's Homemade Mayonnaise

Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.


I never made mayonnaise before in my life so after reading several of the other recipes and ratings, I decided to be on the safe side, made half of the recipe and used a whole egg instead of just the yolk. I also did what other recipes recommended and blended everything except the oil first and then slowly poured the oil in as the blender was running. I first poured in about a quarter of the oil, not wanting to waste it if this was not going to work and kept running the blender. At first it did seem like an oily mess but I kept going for another couple of minutes and suddenly it started getting thicker. Sort of like whipping cream - just when you want to give up, it gets thick. And then I poured the rest of the oil in slowly making sure that it became incorporated into the cream before adding more. The result is thick, creamy and yummy. I am impressed. So, don't give up, this is a good recipe. Next time I'll try it without the egg white.

This recipe just doesn't work for me.  I followed the directions exactly and it turned out just an oily liquid, so I threw it out and started over, this time watching the video and following it exactly.  It looked ok when I first started pulsing the stick blender, but when it was all mixed in it was just oily liquid again.

Ok I have to admit this did not work for me at all either was not getting thick but what I did to get it thick was add two egg whites and perfect it thickened  just right and it is delicious.

this was delicious! and so easy! i used an immersion blender. and a couple of changes...a whole egg (organic from our happy local chickens), and only one cup of oil all together. i used avocado oil and it's perfect! tangy & creamy. i made it in a pint size wide mouth canning jar and it fills up about 3\4 full. perfect! I'm never buying mayo again!

If your mayonnaise didn't set up and you have a runny mess, just remove contents from container and add another egg yolk. Now add the runny mayo back in and once again start your stick blender and it will set up.

I have been using this method to make homemade mayonnaise for years.  The stick blender makes this a breeze!  I don't usually add the mustard though.   It is amazing how fast this comes together.   GREAT METHOD!

I followed the video perfectly, and still got left with a mass of whitish colored oil. It would not blend. I used the  measuring cup the stick blender came with.

Thanks once again Chef John.  My grandma always had home-made mayonnaise.  She would only use Mazola corn oil and just added salt and lemon juice. She also used a hand mixer and drizzled in the oil. I thought hers was the best but this is much better. I used 1/2 corn oil and 1/2 olive oil.  The stick blender is much quicker and there is no splatter.  You are absolutely right there is nothing better than a slice of bread with a big slather of home-made mayo. Try this recipe. You won't be sorry.

Kept all ingredients as stated in Chef John's  recipe, minus the vegetable oil. The mixture and consistency came out beautifully.  I'm from Louisiana and this is exactly how most Louisianians make their home made mayonnaise. However, I only had extra virgin olive oil on hand and made it entirely with that, and the finished product had an AWEFUL bitter taste.  My husband gave it a small finger taste and gagged. We could not eat it and unfortunately had to throw it out. I was SO disappointed. NEVER, EVER use EXTRA VIRGIN OLIVE OIL when making this. It will ruin everything for you. Still, the recipe earned four stars by me since it still came out very well. I will make this again using plain olive oil next time. Thank you Chef John.

See how to use a stick blender to make easy homemade mayonnaise.

chef john's homemade mayonnaise

Prep Time: 10 minutes

Total: 10 minutes

Servings: 16

Cost: $2.09 /serving

Author : Chef John

Ingredients

Instructions

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