This Homemade Mayonnaise Recipe, like most homemade replacements just tastes better. And, once you taste the homemade version, you won’t want to settle for less than the best!
Why would anyone want to know how to make mayonnaise? To be honest, I had never thought about making my own mayonnaise.
But, then I became much more aware of the ingredients in the foods we ate.
Why You Should Make This Homemade Mayonnaise Recipe
I had settled for the convenience of the store bought mayonnaise and never questioned the healthiness of it!
Things have changed, however, I am no longer settling for the status quo!
Homemade mayonnaise is creamier and richer in taste than its store bought counterpart not to mention healthier.
After beginning to read labels, one of the things that struck me (besides sugar being on every label I read!) were the oils used in prepared foods – they were down right bad for you.
Canola oil and partially hydrogenated oils are in just about everything!
So, I began the quest to replace as many bad-for-you oils in our diet with good-for-you oils. Enter – Homemade Mayonnaise Recipe!
In the following video, you will see just how easy making your own homemade mayonnaise is to do. And, you will wonder why you never tried it before!
After all, it is richer, creamier, full of enzymes and just plain tastes good!
How to Make Mayonnaise Video
Following the video, there is a resource section of the things I use in the video and a recipe for those of you who prefer written instructions.
How to Make Mayonnaise Video Resources:
These are things you see me using in the “How to Make Mayonnaise” video and I link to the exact item – I don’t know about you, but I love knowing what other people are using and why they like them. The links will take you to Amazon.
- Using a food processor makes the blending of the oil a breeze. I use this Cuisinart processor and have for about 4 years now. I can’t say enough about it because it has held up wonderfully for me and the use I give it with our family size!
- Olive Oil – I have used extra virgin olive oil and virgin olive oil. Virgin olive oil has a milder taste and extra virgin is stronger. You will have to experiment with the one that you prefer.
- Lemon Juice – I like to use real lemon juice that comes in a bottle. I have tried squeezing my own lemon juice from lemons and it works. But, since I do not normally keep lemons, the bottle is more convenient.
- Spices – I purchase my spices and salt in bulk from Starwest Botanical. I keep pint jars of each one of them on my kitchen shelf and the rest, I put in an airtight bucket (in the bags they come in) and put them in a closet
Others Methods of Making Homemade Mayonnaise:
Immersion Blender Method
This Homemade Mayonnaise recipe can also be made with an immersion blender and is super fast to make:
- Add oil to a large measuring cup that is large enough to mix in without spilling. I like to use my 4 cup glass measuring cup.
- Add egg and other ingredients.
- Place immersion blender all the way to the bottom of the measuring cup (or other bowl), turn on high and slowly, moving in circular pattern, raise it to the surface while blending the ingredients. You will see the mayonnaise being made as you go.
- By the time you get to the top, you have delicious mayonnaise!
This recipe can also be made in a blender:
- Place all ingredients except for the oil in the blender and cover.
- Turn on high and very slowly, add the oil just as is shown in the video with the food processor.
- The mayonnaise should be finished by the time you add the oil in a slow steady stream.
Ways To Use Homemade Mayonnaise:
- Use it as in salad dressings for a creamy, rich flavor
- Use it to make homemade coleslaw
- Spread it on sandwiches or rolls and top with your favorite fillings
- Simply use it as a side to dip potato wedges or roast veggies into.
What if My Mayonnaise Does Not Become Emulsified?
While I am not sure why this occasionally happens, all is not lost. Don’t do like I have before finding this trick and throw it out!
Simply add another egg and blend once more and your mayonnaise should thicken nicely.
Do I Have to Use Raw Eggs?
You may be a bit squeamish as you look at the recipe which calls for an egg – raw egg.
Since we have chickens, I am sure the eggs are fresh and I encourage you to find a local source for pastured eggs. Raw eggs are safe and very healthy for you when they are pastured.
If that is not an option, you can use regular eggs from the grocery store and it works very well.
In the GAPS diet, raw egg yolk is introduced during the second stage because they are easily digested and absorbed quickly. Eggs provide wonderful nutrition!
If you’ve learned how to make mayonnaise and tried this Homemade Mayonnaise recipe, or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
Skip the jar on the shelf and make your own for the best flavor and nutrition.
- In the blender or food processor, whisk the egg.
- In a slow and steady stream, add the olive oil.
- Add the remaining ingredients.
What is Your Favorite Way to Use Homemade Mayonnaise?