How To Make Mayonnaise
Thick Creamy Mayonnaise was one of the dressings they taught me in Culinary school. It's so easy to make but there a few essential tips to know in order to make a thick mayo every time like the store-bought stuff.
Equipment
- 1 immersion blender, (and cup attachment)
- 1 storage container, (16 oz plastic squeeze bottle or wide-mouth mason jar)
Ingredients
Ingredients:
- 1 whole egg
- 1 Tbsp prepared yellow mustard
- 1 tsp sea salt
- 1 tsp granulated cane sugar
- 2 tsp lemon juice , (juice from 1/2 small lemon)
- 2 Tbsp white distilled vinegar
- 11/4 cup sunflower oil , (I like avocado oil or use any neutral flavored oil)
Instructions
Directions:
- Place all the ingredients in the order given (egg, yellow mustard, lemon juice, vinegar, salt, sugar, and oil) into the cup that the immersion blender comes with, ending with the oil last. Do not stir.
- Plunge the stick blender onto the bottom of the cup. Turn the blender on and keep it on the bottom until the mixture starts to emulsify and becomes thick on the bottom half (about 30-60 seconds). *See notes for bigger batch.
- Once the mayonnaise starts to thicken and emulsify slowly move the stick blender upward to continue to emulsify the ingredients. When it's almost combined I will then move my hand blender up and down to well combine any oil on the surface.
- Mayonnaise should be thick and hard to blend at this stage, give it a final stir.
- Transfer mayonnaise to an airtight container or squeeze bottle and keep in the fridge for up to 1 month.
Notes
Notes:
- You can use a wide-mouth mason jar to make mayonnaise, just layer the ingredients in there instead of the cup attachment to the blender.
- If you are making a bigger batch (such as a triple recipe) you will need to emulsify longer. I emulsify the mayonnaise for a good minute or so before even lifting the immersion blender to finish emulsifying. This makes a super thick mayonnaise. Moving the stick blender in up and down motion too soon will result in a runnier mayonnaise.
- If making mayonnaise by hand or in a food processor like the Vitamix blender you will need to mix the eggs with the acidic components first either by hand using a whisk or blending. Then add the oil in a thin stream whisking or beating vigorously to form an emulsion. It needs to be whipped into the egg to create a stable emulsion. Add the seasonings.
- To fix broken mayonnaise place a whole egg into a clean container or wide-mouth jar. You can add a splash of lemon juice or water and add the broken mayonnaise blending as instructed until it becomes smooth, creamy, and emulsified again.
- For Add ins: at step 4 you can add in other flavorings and ingredients to create new dressings and sauces. Simply blend in avocados, spinach, or chipotle peppers for different flavor profiles.
Nutrition Facts
How To Make Mayonnaise
Serving Size
1 Tablespoon
Amount per Serving
Calories
225
% Daily Value*
Fat
25
g
38
%
Saturated Fat
3
g
19
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
21
g
Cholesterol
7
mg
2
%
Sodium
106
mg
5
%
Potassium
4
mg
0
%
Carbohydrates
0.2
g
0
%
Fiber
0.03
g
0
%
Sugar
0.2
g
0
%
Protein
0.3
g
1
%
Vitamin A
10
IU
0
%
Vitamin C
0.2
mg
0
%
Calcium
2
mg
0
%
Iron
0.04
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
