Fail-Proof Homemade Mayonnaise

Fail-Proof Homemade Mayonnaise

from inspiredtaste.net
Sauce
10 min
1 serving
126 kcal / serving

Homemade mayonnaise is such a treat. It’s very simple to make, too. There are a few ways to make mayonnaise. My preferred methods are using our food processor with the small bowl attachment or an immersion blender with a tall jar. You can use a blender or make it completely by hand, but I don’t find them as fail-proof.

Ingredients

  • 1 largeegg
  • 1 tablespoondijon mustard
  • 1 tablespoonred wine vinegar or white wine vinegar
  • ¼ teaspoonfine sea salt, or more to taste
  • 1 cupsafflower oil or vegetable oil
  • 1 teaspoonfresh lemon juice, optional

Directions

Prepare equipment

  1. 1

    If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.

  2. 2

    If you do not have the smaller bowl attachment, I recommend making the mayonnaise with an immersion blender (method is shared below). You can also make a larger batch, double the recipe, and use the standard bowl attachment. I have had plenty of success using this recipe with a high-speed blender, but based on feedback from our readers, we have noticed that more issues pop up when a blender is used.

Make mayonnaise

  1. 1

    Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.

  2. 2

    Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).

  3. 3

    When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.

  4. 4

    When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.

  5. 5

    For tips on troubleshooting common mayonnaise problems, including broken emulsions and adjustments for thickness, please see the tips below.

Immersion blender mayo (alternate method)

  1. 1

    An immersion blender makes this so quick! Important: Do not use the mini-processor bowl attachment. You need an immersion (stick) blender and a tall, narrow jar.

  2. 2

    Add egg, mustard, vinegar, lemon juice (optional), and salt to a tall, narrow jar. Then, pour all the oil directly over the other ingredients.

  3. 3

    Insert the immersion blender wand, pressing the head firmly against the bottom of the jar so that it fully covers the egg. Turn the blender on high. Keep the blender head pressed to the bottom. Don’t lift it yet! You’ll quickly see a thick, white, creamy mayonnaise begin to form at the very bottom of the jar, creating a stable base (this usually takes about 15 to 30 seconds). This initial formation is crucial as it establishes the stable emulsion that will incorporate the rest of the oil.

  4. 4

    Once you have a thick layer of mayo at the bottom, slowly lift the blender up and down to incorporate the remaining oil until all is thick and creamy. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.