Home-made Mayonaisse

Monday night I made home-made mayonnaise for the first time in a long time, and oh, my!
I had forgotten how absolutely delicious it is. I had not made it in so long because the Equushick had taken over that job for us, and she continued to make it for us many times after her marriage in exchange for some mayo of her own. I got out of practice and lazy.
It’s easy to see how the convenience of the store-bought jar nudges out the luxurious, healthier goodness of the delicious home-made sort, because four eggs, 2 cups of olive oil, and about fifteen minutes later, all I have is somewhere between 2 and 3 cups of creamy mayo scrumptiousness, and for our family, that won’t last long (we eat a lot of pasta and grain based salads with mayo in them).
I might decide not to share.=)

My recipe is based on the recipe for basic home-made mayonnaise in the Wings of Life cookbook by Julie Jordan. She calls for egg yolks only and for mixing the mayo by hand, preferably with two people, one to whisk and one to pour the oil.

It’s better if the ingredients are at room temperature.

4 eggs
1 teaspoon sea salt
1 teaspoon red wine vinegar (I used balsamic, because I didn’t have red wine vinegar)
pinch of dry mustard (I had none, so I used a generous dollop of brown mustard)
2 cups of unrefined oil (I used olive oil, Julie says it’s good with sesame oil, too. I have also made it with sunflower oil)
3 Tablespoons vinegar or the juice of a lemon (I used apple cider vinegar

If you want really special mayo, put some whey in it as well- I usually just pour the liquid off the top of a container of sour cream or plain yogurt, but I didn’t do that this time.

My directions:
Break the eggs into your blender and give it a quick whirl until they are lemony in color.
Add the salt, red wine vinegar, and the mustard to the eggs, and whirl another minute.
Now comes the part where you need to apply some care, although it’s not nearly as vital with blender mayo as it is with hand-whisked (which is how Julie recommends making it).
While the blender is running, start pouring the oil in through the hole in the top of most blender lids- very slowly, a trickle at most:

I find it best to let it slowly run down the side of the measuring cup into the blender, and I measure out half a cup at a time instead of the whole two cups at once.
That’s it for a while, you stand there and blend and trickle. After the first cup of oil has been incorporated, and you see the stuff is thickening prettily, add a tablespoon of raw apple cider vinegar (or not raw, if that’s what you have). Add the other tablespoon of vinegar after the last drop of the last cup of oil is added.
Then you have something like this:

This is delicious, in my opinion, just delicious (and sugar-free, which few store-bought mayos are anymore).

The oil flavor will be stronger right after you make it. As it sits in your fridge, the flavor melds further and the flavor of oil is less strong.

Variations: Add garlic cloves to the blender if you want some garlic flavored may.
Add parmesan cheese, or a handful of green herbs.

Troubleshooting: if your mayo didn’t work, do not throw it away. It makes a perfectly good salad dressing base as it is- add some buttermilk, garlic, and dill for a Ranch style dressing, blend in a cucumber for green goddess.
You can also probably still save your mayonnaise by pouring it out into a pitcher or measuring cup, and then whisking an egg yolk or two in the blender. Then you add your ‘failed’ mayo to the blender while it’s churning away, drop by drop, a slow trickle. This should set it up nicely.

The blender is your friend.
Personally, while I see the satisfaction in making bread by hand instead of in a breadmaker, I find no such satisfaction in making mayo with a whisk instead of a blender, so I don’t make the mayo Julie’s way. She calls for yolk only because the whites make it harder to get the mayo to set- unless you use a blender. Then it doesn’t matter.

Linked at:
Make Your Own! Monday
 Tasty Traditions

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  1. Cindee
    Posted November 14, 2010 at 5:18 am | Permalink
  2. Lea H @ Nourishing Treasures
    Posted November 28, 2011 at 2:16 am | Permalink

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