Mayonnaise is a versatile condiment, known for its fluffy and creamy texture. It is traditionally made with egg, oil, Dijon mustard, vinegar, lemon juice, and salt. This sauce not only pairs well with fried chicken dishes, seafood, and salads, but also serves as a base for popular dips like tartar sauce, aioli, remoulade sauce, honey mustard sauce, and coleslaw dressing.
To guide you through the process of making Mayonnaise, I have provided a detailed recipe with step-by-step instructions. Additionally, a video has been included to offer a clear visual demonstration of the preparation method.
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What is Mayonnaise?
Mayonnaise is a creamy and smooth French condiment that adds a luscious texture and delightful flavor to a wide range of dishes. Made with simple ingredients such as eggs, oil, vinegar, lemon juice, mustard, and salt, Mayonnaise is a staple in many kitchens. Its versatility allows it to be used in sandwiches, burgers, and wraps, and as a base for countless dipping sauces.
Creating homemade Mayonnaise is a breeze, especially with the help of an immersion blender or food processor. This homemade version allows for full control over ingredients and flavors, making it a popular choice among culinary lovers. Beyond sandwiches, party dips, and dressings, mayonnaise is a versatile ingredient for adding creaminess and tang to various recipes, including coleslaws, potato salads, deviled eggs, and even marinades for meats.
So, why settle for store-bought when you can whip up a batch of homemade Mayonnaise in the comfort of your own kitchen? Whether you're looking to enhance the flavors of your favorite dishes or create your own signature sauces, Mayonnaise offers endless possibilities.
Ingredients & Substitutions
Discover the essential ingredients needed to create homemade Mayonnaise, which can be conveniently found in most grocery stores. Dive into the list below and get ready to whip up a batch of delicious mayonnaise in no time.
- Egg at room temperature: Adds richness and acts as an emulsifier for a smooth and creamy texture
- Canola oil or neutral-flavored oil: Provides a neutral base for the mayonnaise, allowing other flavors to shine
- Dijon mustard: Adds a tangy and slightly spicy flavor, enhancing the overall taste of the mayonnaise
- Vinegar: Gives a tangy and acidic taste, balancing the richness of the eggs and oil
- Lemon juice: Provides a fresh and citrusy flavor, adding brightness to the mayonnaise
- Salt: Enhances the overall taste by bringing out the flavors of the other ingredients and balancing the sweetness
How to Make Mayonnaise at Home?
The recipe I have shared here is Mayonnaise, a creamy and tangy condiment. It is made from eggs, oil, vinegar, lemon juice, and Dijon mustard. It adds a rich and smooth texture to sandwiches, salads, and dips, enhancing their flavor with a touch of indulgence.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below
- Add the ingredients: In a tall jar that comes with the immersion blender, combine the room-temperature egg, canola oil, vinegar, lemon juice, Dijon mustard, and salt
- Insert the blender: Insert the immersion blender into the jar, making sure it covers the egg yolk completely. The immersion blender should be immersed deep into the mixture, ensuring that it reaches the bottom of the jar
- Blend: Start the blender and blend the mixture for 10 to 15 seconds. Slightly move the blender up and down until you see the oil beginning to emulsify and rise to the top. The up-and-down motion helps in incorporating air and encourages the emulsification process
- Continue Blending: Once you notice the oil beginning to rise to the top, keep moving the blender up and down until the mixture fully emulsifies and becomes fluffy. At this stage, the ingredients will have emulsified into a creamy and smooth texture. It's normal for the mayo to stick to the blender, forming a stiff peak. This indicates that it has reached the desired texture
Please note that for this particular immersion blending method, streaming the oil drop by drop is not required. However, I will also share alternative methods to make mayonnaise that do involve streaming the oil. I hope these alternative methods are helpful for those who prefer using a food processor or whisking method.
Alternate Methods
Whisking Method
- Add the ingredients: In a mixing bowl, combine the room-temperature egg, Dijon mustard, vinegar, lemon juice, and salt
- Whisk and stream oil: While continuously whisking the mixture, pour the oil in a slow and steady manner
- Process until desired texture reaches: Continue whisking vigorously for a few minutes until the ingredients emulsify and the mixture turns to a creamy and fluffy consistency
Please note that this method may require some time and can potentially cause tiredness in your arms due to continuous whisking
Food Processor Method
- Add ingredients: In the small bowl of a food processor, combine the room-temperature egg, dijon mustard, vinegar, lemon juice, and salt
- Stream Oil: Turn on the food processor and begin pouring the oil slowly through the feed tube
- Continue processing until creamy and fluffy: Allow the oil to blend slowly into the mixture until it emulsifies and forms a creamy Mayo
How to fix a broken Mayonnaise?
When it comes to fixing a broken Mayonnaise, don't worry, there's still hope! Start by separating fresh egg yolk and placing it in a clean bowl. Now, gradually add the broken mayonnaise to the new yolk while whisking vigorously.
If needed, try incorporating a stabilizer like mustard or warm water to help restore the emulsion. Remember to take it slow and steady, whisking continuously until your mayonnaise returns to its desired creamy consistency.
Don't forget to taste and adjust the seasoning as needed. Stay positive and patient throughout the process, and with a little effort, you'll be able to rescue your mayo and enjoy its deliciousness once again!
Tips
- Temperature: Ensure that all ingredients, including eggs and oil, are at room temperature. Cold elements can result in a less stable emulsion
- Gradual Oil Addition: Add the oil slowly and slowly while whisking vigorously or using a blender or food processor. This helps in a smooth and creamy texture
- Whisking Technique: Use a whisk or an immersion blender and incorporate air into the mixture while whisking. This aids in creating a lighter and fluffier mayonnaise
- Acidic Element: Include an acidic ingredient such as lemon juice or vinegar. It not only adds flavor but also helps stabilize the emulsion and prevent separation
- Seasoning: Add salt and other desired seasonings like mustard, garlic, or herbs to enhance the taste of the Mayonnaise
Storage Suggestions
For optimal storage of homemade Mayonnaise, I suggest keeping it in a tightly sealed container in the refrigerator. Due to the use of raw eggs, homemade mayonnaise should be consumed within a week to ensure freshness and food safety.
Remember to label the container with the preparation date to keep track of its shelf life. If you notice any changes in smell, texture, or appearance, it is advisable to discard the mayonnaise to prevent any potential foodborne illnesses.
Serving Suggestions
Mayonnaise is a versatile condiment that can be a great addition in many ways. Here are some popular options for serving with mayonnaise or using it in different dishes:
- Sandwiches and Burgers: Spread mayonnaise on bread or buns for sandwiches and burgers. It adds creaminess and enhances the flavor
- Dips and Dressings: Use mayonnaise as a base for dips and sauces like aioli, tartar sauce, remoulade sauce, honey mustard sauce, mayo, or ranch dip. It can also be used as a dressing for salads like coleslaw or potato salad
- Seafood: Serve mayonnaise as a dipping sauce for fried or grilled seafood, such as fish sticks, fried fish, salmon patties, shrimp, or crab cakes
- Fries and Snacks: Pair mayonnaise with French Fries, sweet potato fries, or other fried foods. It can be enjoyed on its own or mixed with ketchup for a tasty dip
- Wraps and Rolls: Spread mayo on tortillas or flatbreads for wraps and rolls. It adds moisture and flavor to the fillings
- Fried Chicken Dishes: Serve as a dip with fried chicken, fried chicken tenders, chicken nuggets, fried chicken wings, oven-fried tenders, or popcorn chicken
- Deviled Eggs: Make deviled eggs by mixing mayo with egg yolks, mustard, and other seasonings. It's a classic and tasty appetizer
- Tuna Salad and Chicken Salad: Combine mayo with canned tuna or cooked chicken, along with other ingredients like celery, onions, and seasonings, to make delicious salads
- Vegetables: Mix mayo with herbs and spices to make a flavorful dip for fresh vegetables, or use it as a dressing for vegetable salads
Related Recipes
You could also find similar recipes below and more at sauce recipes and dips & condiment recipes.
Mayonnaise Recipe Video
I have also shared a detailed video of this Mayonnaise recipe below that I hope will help you to make a fluffy dip at home. You can also find this recipe in a story format.
📖 Recipe
Mayonnaise
Ingredients
- 1 Egg, room temperature
- 1 cup Canola Oil
- 1 tbsp Vinegar
- 1 tsp Lemon Juice
- 1 tsp Dijon Mustard
- ½ tsp Salt, or adjust to taste
Instructions
To make Mayonnaise
- In a tall jar designed for immersion blending, add the room-temperature egg, canola oil, vinegar, lemon juice, Dijon mustard, and salt
- Insert the immersion blender into the jar, making sure it covers the egg yolk completely. Start the blender and blend the mixture for 10 to 15 seconds, slightly moving the blender up and down until you see the oil beginning to emulsify and rise to the top. I have used the high-speed setting to blend the ingredients here
- Once the oil has risen to the top, continue moving the blender up and down until the mixture is fully emulsified and becomes fluffy. You may notice the mayo sticking to the blender with a stiff peak. Now your homemade mayo is ready to be enjoyed or stored for later use
To Serve
- Serve this fluffy mayo as a dip with fried chicken dishes, or fried fish, or use it as a base to create other sauces such as tartar sauce, garlic aioli, honey mustard sauce, or as a dressing for coleslaw or chicken salad
Video
Notes
- Temperature: Ensure that all ingredients, including eggs and oil, are at room temperature. Cold elements can result in a less stable emulsion
- Gradual Oil Addition: Add the oil slowly and slowly while whisking vigorously or using a blender or food processor. This helps in a smooth and creamy texture
- Whisking Technique: Use a whisk or an immersion blender and incorporate air into the mixture while whisking. This aids in creating a lighter and fluffier mayonnaise
- Acidic Element: Include an acidic ingredient such as lemon juice or vinegar. It not only adds flavor but also helps stabilize the emulsion and prevent separation
- Seasoning: Add salt and other desired seasonings like mustard, garlic, or herbs to enhance the taste of the Mayonnaise
Nutrition
FAQ
Yes, you can make mayonnaise using only egg yolks. In fact, using just egg yolks instead of whole eggs can result in a richer and creamier texture. The egg yolks act as emulsifiers, helping to bind the oil and other ingredients together. When making mayonnaise with egg yolks only, the general ratio is one egg yolk per cup of oil. It's important to note that using only egg yolks may result in slightly thicker mayonnaise compared to using whole eggs.
To fix a broken Mayonnaise, whisk a fresh egg yolk in a separate bowl, then gradually add the broken mayo while whisking vigorously. Alternatively, adding a teaspoon of mustard or warm water can help stabilize the emulsion. Continue whisking and slowly adding oil until the mayo regains its desired consistency.
Mayonnaise can be used in various recipes to enhance flavor and texture. Use it as a spread for sandwiches and burgers, as a base for creamy dressings and dips like coleslaw or ranch, or as a binding ingredient in tuna or chicken salads. Additionally, you can incorporate mayo into marinades for meats or as a coating for breading before baking or frying.
I hope you found the recipe enjoyable and I would appreciate hearing about your experience with it.
If you have any further questions, please do not hesitate to leave a comment and I will do my best to respond promptly. Thank you for reading and happy cooking!
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