homemade mayonnaise

Homemade mayonnaise is such a treat. It&#8217;s very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you&#8217;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).

Fail-Proof Homemade Mayonnaise

Dijon mustard

wine vinegar

kosher salt,

lemon

I used grainy dijon, grapeseed oil, and a hand blender.  Not as thick as store bought but I don't mind.  Despite the slow drip-by-drip first part of the blending, overall its pretty quick to make.  I think the trick is to add lemon juice, vinegar, or something to give the mayo some taste, otherwise it is very bland.  I look forward to trying white balsamic with cilantro, lemon juice with basil, etc.  Thanks for the recipe.

Using whole eggs instead of just the yolk makes this homemade mayonnaise recipe practically fail-proof. Takes less than 10 minutes! With video!

Fail-Proof Homemade Mayonnaise Recipe - How to Make Mayonnaise From Scratch

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes

Basic mayonnaise

sunflower oil

tsp white wine vinegaror lemon juice

Tip the egg yolks and mustard into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>, season with salt and pepper and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>&nbsp;together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you&rsquo;re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient,&nbsp;as adding the oil too quickly will cause the mayonnaise to split&nbsp;and curdle.&nbsp;

Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.&nbsp;

Homemade Mayonnaise (Immersion Blender)

egg (room temperature)

lemon juice (or white vinegar)

dijon mustard

oil oil

salt & white pepper (to taste)

Combine all ingredients in a slender tall container.

Place the immersion blender at the bottom of the container and ensure the blade reaches the egg. If the container is too wide and the blade doesn&#039;t reach the egg, this method will not work.

Turn the immersion blender on and hold it still until the mixture at the bottom begins to thicken (emulsify).

Once it starts to thicken, very slowly pull the immersion blender up to the top to thicken the rest of the mixture.

Season with salt and pepper to taste and refrigerate immediately.

Learn how to make homemade mayonnaise in less than 10 minutes with only 4 ingredients. It's a failproof recipe (if you follow my 2 tips) and very easy to make. Homemade mayonnaise can be flavored in many ways and is so much better than store-bought!

How to Make Homemade Mayonnaise

egg yolk (at room temperature)

lemon juice

neutral-flavored oil (I like avocado oil)

sea salt (to taste)

Place the egg yolk in a medium-sized bowl. Add the lemon juice and whisk until frothy.

Very slowly, begin adding the oil in a thin stream while whisking continuously. If the oil starts to build up at all, stop pouring and whisk vigorously until it is incorporated. Continue adding the oil while whisking until all the oil has been used.

Whisk 1/4 teaspoon of salt into the mayo. Taste and add more if needed.

This recipe turned out perfectly. I had no idea it was so easy to make mayo. Thank you!

I made the Chipotle Mayo recipe for my husband's club sandwich and this is really fantastic. I used an electric mixer on low speed and this turned out really well. Thank you, no more store bought Mayo!

I tried the recipe and used an electric beater, it came out really nice. I put a small amount of honey for a hint of sweetness and it tasted really good!  
Thanks a lot for sharing this recipe. 

I'm sixteen and this was my first time making mayo. It was actually pretty easy and fun to do. It also tastes better than the store-bought stuff. 10/10

First time I’ve ever attempted making mayonnaise and it was an incredible success thanks to this recipe! (It’s flawless.) My husband and I both said it is the best mayo we’ve ever tasted!

i made this, and you were not kidding! itʻs so good and so much better than store bought!

I used your tip about putting the egg in a cup of hot water and I heated up my metal bowl on the outside it earned perfectly. Thanks for the tips and recipe.

I made the mayo this morning with a nice large warm freshly laid from egg from 1 of my 2 hens . I only had canola oil but it came out great. I made some egg salad with a few other eggs and had a nice sandwich with my home made bread. ill try some flavored oil next time,Thanks.

Something seems to be missing? Not sure what! 

https://content.jwplatform.com/videos/JTtNIBcg.mp4

Try this easy and delicious Spanish alioli recipe for an unforgettable homemade garlic mayonnaise. Perfect for fish dishes, raw vegetables, and more!

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise

garlic

olive oil

Salt

Peel and mince the garlic cloves.

Place the minced garlic into the mortar. Using the pestle, begin to pound the minced garlic until it is well-mashed.

Separate the egg yolk from the egg white. Incorporate the egg yolk and salt into the bowl with the mashed garlic. Stir well. Discard the egg white.

Very slowly, and adding only a little bit at a time, begin to incorporate the oil while mixing the garlic, egg yolk, and oil constantly. This is the step that requires patience! Be sure to go slowly so that the garlic and oil have a chance to blend well.

Once the mixture begins to thicken, incorporate the lemon juice. The resulting texture should be a creamy, smooth mayonnaise.

Refrigerate the mixture, which should last a few days.

Tip: If you do not have a mortar and pestle or are pressed for time, combine all ingredients in a small- or medium-sized bowl, and let the hand mixer do the work. Keep the hand mixer steady and pressed to the bottom of the bowl at first, and slowly let it come up to fluff the mixture as the mixture thickens.

Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video above to see how quickly it comes together!&nbsp;

Homemade Mayonnaise Recipe (in 1 Minute!)

tsp white wine vinegar

sea salt

avocado oil (or light-flavored olive oil)

Add all of the ingredients (with the oil last) into the jar that came with your stick blender.

Give the ingredients a minute to settle, with the oil separating on top.

Place your stick blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

Once it's all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.

Homemade mayonnaise is really easy to make and only takes one minute with a stick blender or immersion blender. I love using a high quality avocado oil, but you can also use a light-flavored olive oil. Once you taste the freshness of homemade, paleo-friendly mayonnaise, I doubt you'll be buying store-bought again! (click "show more" for the recipe and links)

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TOOLS AND HIGHLIGHTED INGREDIENTS USED:
Stick/Immersion Blender: http://amzn.to/2aMfZim
Avocado Oil: http://amzn.to/2b1fAZY
Weck Jar: http://amzn.to/2aMh4GN
John Boos Cutting Board: http://amzn.to/2av0vhk

INGREDIENTS:
For the full recipe and backstory on the recipe visit: http://bit.ly/2b1zbsU

Other recipes that use this mayonnaise:
Spinach and Artichoke Dip (dairy-free, paleo): http://bit.ly/2b8Wcul
Pineapple Burger Bowl with Sweet Fig Mayonnaise: http://bit.ly/2b8n1N4
Baked Halibut with Herbed Mayonnaise: http://bit.ly/2aA6Shl

Music by: Epidemic Sound

HOW TO MAKE MAYONNAISE | easy mayo recipe with stick blender

Homemade mayonnaise is such a treat. It&#8217;s very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you&#8217;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). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.

We decided to eat better &amp; make our own salad dressings as well as spice mixes. So we tried your fail proof mayo recipe &amp; thought we failed. It actually was amazing. I have never eaten mayo in 62 yrs, but find I love homemade mayo. All my life I ate dry sandwiches. Thank u for your fail proof recipe, as I will never buy store bought mayo ever again.

Love it! I used my Vitamix. It came out perfectly.I have made the recipe a few times (twice adding other ingredients to make spicy mayo) and really enjoyed it. I may never buy mayo again! Thank you!!

I needed Mayo in a pinch and this was what I tried. It came together easily.  I didn’t have a room temp egg, so I brok an egg into my dish and placed the dish in warm water while I got the other ingredients out. If in doubt whip it out. I used an immersion blender with the whisk attachment and i did whip for probably 10 or more minutes. But it did get very stiff and it tastes great. Thank you!

Just made this mayonnaise today. It is the perfect texture and tastes delicious! Thank you!

This is super easy and fantastic in taste! I put some extra flavour in mine using lemon essential oil thats food graded. Its wonderfully zesty!

I was in a pinch and needed, mayo. This was super easy. I was concerned about the warnings re the size of the food processor, so I whipped up by hand. Now I don't think I can go back to store bought!

It worked! I do not have a food processor so I used my electric mixer with the whisk attachment at high speed (6), maybe that’s why the result isn’t a very thick Mayo; but it’s raised and fluffy enough to call it mayonnaise. I divided the batch into two, added dry tarragon into one batch and stored both in glass jars in the fridge. Both are delicious and best of all I know exactly what’s in it! Thank you!

This recipe did not work at all and was a complete waste of my time and ingredients. I do not recommend using this recipe.

I could never get this recipe to thicken up. I followed the instructions to the tee. I added more oil as per instructions with no result.  I will still use what I made but I will move on to another recipe next time.

https://www.youtube.com/watch?v=xRBA9q_60xY

Matt Preston shows you how to not only whip up a tasty dinner for the family but also a cheats way of making homemade mayonnaise!

Steak and chips with bearnaise mayonnaise

grapeseed oil

sirloin steaks

Cos lettuce leaves and French fries, to serve

flat-leaf parsley, chopped

tarragon,

tbs white wine vinegar

egg,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

This Best-Ever Chicken Salad is really wonderful. &nbsp;Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green. &nbsp;Either way, you're just going to love this Best-Ever Chicken Salad! &nbsp; &nbsp;Using our Homemade Mayo&nbsp;recipe makes it even better!

Best-Ever Chicken Salad

lbs chicken parts (bone-in, skin-on thighs

grapes

almonds (thinly sliced)

celery (finely diced)

scallions (thinly sliced (white and green parts))

tbsp dill (fresh, chopped)

tbsp parsley (fresh, chopped)

mayonnaise

Kosher salt ((start

pepper

Preheat oven to 350°F

Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.

Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.

Remove the chicken from the oven and let cool. &nbsp;Remove the skin then pull the meat from the bones and roughly chop.

In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill, &amp; parsley.

In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt, and pepper. 

Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.

Cover with plastic wrap and refrigerate for at least an hour. &nbsp;

Serve on a bed of greens with sliced tomatoes and avocado. &nbsp;Or, serve on bread with green leaf lettuce. &nbsp;Add more toppings to your taste!

https://embed.mediavine.com/videos/rsyzkxvmmysk7ugszlbe

Instructions For Making Best-Ever Chicken Salad have Kris and Wesley from "How To Feed a Loon" showing you the easy-to-follow steps for making their most popular recipe on the blog!  Exploding with flavor and so easy to prepare!

INSTRUCTIONS FOR MAKING BEST-EVER CHICKEN SALAD

A mayonnaise sauce made with hard-boiled eggs instead of raw, with the addition of capers, chervil, gherkins, and Worcestershire.

Gribiche Sauce

white wine vinegar

salt

black pepper

c. sunflower or canola oil

capers

chervil

tbsp. chopped gherkin

Worcestershire sauce

Ensure that all the ingredients are at room temperature, in particular the eggs and oil: this makes emulsifying easier.

Put the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper.

Place the bowl on a dampened dishtowel, to keep it steady, and gradually pour in the oil in a thin stream, whisking all the time with the other hand, until it begins to thicken and forms an emulsion.

When all the oil has been incorporated and the mayonnaise is thick, stir in the lemon juice and adjust the seasoning to taste.

Add rinsed and chopped capers, chopped chervil, and chopped gherkin, with Worcestershire sauce, to the finished sauce.

More Mayonnaise Recipe Ideas: Paleo Mayonnaise, Russian Dressing, Copycat In-N-Out Sauce, Buffalo Dip, Spicy Mayo, and Homemade Ranch

A homemade avocado oil mayonnaise recipe that’s keto, paleo, and Whole30 compliant—and it tastes better than ANY store-bought mayo I’ve had! How to make mayonnaise with avocado oil using a hand blender.

Homemade Avocado Oil Mayo Recipe

avocado oil

egg ((cold, not room temperature!))

Tbsp lemon juice (about ½ lemon)

Add all ingredients into a tall measuring cup or glass jar. (Make sure your egg is cold, not room temperature!)

Using an immersion blender, pulse on low speed for a few seconds, gently moving the blender up and down. Once it starts to emulsify and integrate, switch to high speed, continuing to pulse and lift the blender until it becomes creamy and fluffy. This takes about 15-30 seconds in total.

If concerned about potential bacteria: Allow homemade mayonnaise to rest at room temperature for 24-72 hours before refrigerating.

Enjoy as desired immediately, or store in an airtight container in the fridge for later.

Lasts up to 1-2 weeks in the fridge.

Yields 1 cup homemade avocado oil mayonnaise.

This Homemade Mayonnaise takes less than 10 minutes to make, and it tastes SO much better than most of the brands at the store. Fresh is definitely better when it comes to mayonnaise, and you only need 5 ingredients!

Homemade Mayonnaise

egg (at room temperature*)

olive oil** (NOT extra virgin)

tsp mustard seed***

tsp salt

tbsp lemon juice (at room temperature)

Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt.

Process thoroughly, for about 30 seconds, until combined and pale yellow in color.

With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise, and if you pour too fast, the emulsion may break. The total pouring time to aim for should be about 90 seconds.

With the food processor still running, add the lemon juice, and mix briefly, for only about 5-10 seconds, until incorporated.

The mayonnaise is now ready to be used. Enjoy!

Easy homemade mayonnaise is fresh and convenient to make right at home. With just a few ingredients, you can make this delicious and versatile condiment to use on sandwiches or in dips and sauces!

egg, (room temperature)

canola oil, (or avocado oil)

In a jar or bowl add the egg, lemon juice, and salt.

Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil.

Keep blending until it thickens and is all combined.

Store in an airtight jar in the fridge for up to two weeks.

Use as a condiment or in other dip recipes!

Make homemade mayonnaise in only one minute! Thick, creamy and ultra easy to make with a stick blender, this recipe is fail-proof!

One Minute Mayonnaise

egg yolk (room temperature)

apple cider vinegar

+ a pinch sea salt

Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar.

Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.

Pull the stick blender up and down to incorporate the ingredients.Keep processing until completely blended. Use a spatula to stir the mayo vigorously after blending the help smooth it out.

https://content.jwplatform.com/videos/4eALSqYE.mp4

How to make mayonnaise in only one minute! Thick, creamy and ultra easy to make, homemade mayo is delicious. This recipe is fail-proof! Watch our video to see how we made it from scratch, along with a few tips and tricks to make it even better!

Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes. This mayonnaise recipe turns out creamy and thick and tastes so good!

eggs (farm fresh is ideal)

tbsp lemon juice

tsp kosher salt

tsp distilled vinegar

tsp mustard

Add eggs, lemon juice, salt, vinegar, and ground mustard to a wide mouth mason jar. Use immersion blender to blend until mixture has emulsified and it starts to look creamy.

With a slow steady stream, add the oil while continually blending and moving the immersion blender around to fully mix. Once all of the oil has been added and the mayonnaise is fully blended, taste and add more lemon, salt, and/or mustard powder, if necessary. If the mayo tastes really creamy and oily, I generally keep adding more salt and lemon until it tastes like the mayo I'm used to.

Store in airtight container in refrigerator.

Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video below to see how quickly it comes together! 

Easy Homemade Mayonnaise

Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.

Place your stick blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.

Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

Stir the mayonnaise and place in an airtight storage container in the refrigerator.

A simple, delicious homemade mayonnaise recipe - that takes just 5 ingredients and a few minutes of your time. Healthier and, often, cheaper than store-bought versions.

sunflower oil oil

whole organic free-range egg

lemon (juiced)

tsp mustard seed powder

Add the egg, lemon juice, white vinegar, mustard seeds and half the sunflower oil to a bowl - in that order. Make sure to add the egg first as you want the egg to be sitting at the bottom of the bowl with the oils on top.*

Using an electric mixer/ whisker or a hand blender, beat until well combined. I used an immersion blender and probably blended for around 30-40 seconds. While blending I kept the blender touching the bottom of the bowl at all times and you'll notice how the mayonnaise starts to form near the source of the blades.

Keep mixing while gradually adding the rest of the oil until you achieve a thick and creamy consistency.  The key here is when adding the oil, to really take this part gradually or you&#039;ll end up with a soupy mess. Adding practically drops at a time/ in a thin stream, gradually, is the key to a properly emulsified homemade mayonnaise (check how I did it in the video).**

Store in a glass air-tight container in the fridge for 5-7 days. The general rule of thumb is that it will last as long as your eggs would have, especially as the vinegar and lemon help to act as preservatives. However, I tend to keep mine for a week maximum.

https://content.jwplatform.com/videos/VKuhszWS.mp4

This is a recipe video for a simple, delicious homemade mayonnaise. You need just 5 ingredients and a few minutes of your time.

Simple Homemade Mayonnaise

This is the sauce for a recipe that is coming soon but really, this sauce could be THE quintessential sauce for any and every fajita, taco, soft taco and burrito; just saying :)

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Top 28 homemade mayonnaise recipes from across the web

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Top Tags

Fail-Proof Homemade Mayonnaise

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