Homemade Mayonnaise takes a relatively small amount of time to make and taste way better than most of the brands you’ll get at your local store. You only need four (4) ingredients for your homemade mayonnaise and you will agree with me that when made fresh, it tastes way better.
Here are some useful tips for Homemade Mayonnaise
- Endeavor to make use of pasteurized eggs if using raw eggs is a problem for you. Studies reveal that raw eggs can contain salmonella bacteria which can cause a dangerous foodborne illness. Pasteurized eggs have been cooked to a certain temperature that destroys the bacteria without fully cooking the egg so this will be a great alternative for you.
- Make sure you use room temperature eggs as cold eggs will often result in a homemade mayonnaise that does not thicken.
- Always add the lemon juice first. Lemon juice helps to breakdown the protein in the egg yolks so they combine better. Egg yolks contain a natural emulsifier — lecithin — which helps thicken sauces and bind ingredients.
- Start with a VERY slow stream of oil. It is better to add a few drops per time until you notice the mayonnaise starting to thicken. Once it has started to thicken you can pour the oil in a little faster.
- Season the mayonnaise with good quality sea salt and add only a tiny pinch at a time. Mayonnaise can become too salty very easily so be careful about the addition.
- Only use freshly squeezed lemon juice. Bottled lemon juice will give your homemade mayonnaise a funny flavor.
Troubleshooting your Homemade Mayonnaise
- What if my homemade mayonnaise is too thin: If you’re still halfway through the process and your mayonnaise is still very thin, you can save the mixture by adding another egg yolk and whisk vigorously. Add in the remaining oil, plus extra for a double recipe, and adjust the seasonings accordingly. However, if it never thickens, and you’re left stirring a puddle, you may need to start over, unfortunately.
- What if my homemade mayonnaise is too thick: If the homemade mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time till you achieve what you want.
- Some persons have a phobia for DIYs due to what could possibly go wrong. When making your homemade mayonnaise, the worst, but not unfixable, thing that can happen to you is that the mixture breaks, leaving you with a curdled mess. Using a whole egg, which adds a little more liquid to the mix will go a long way to help, mustard also acts as an emulsifier from the get-go, and be careful to pour in your oil slowly. To fix your broken homemade mayonnaise, add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again.
- Another trick is to add an egg yolk to a large bowl and slowly use a whisk to beat the broken homemade mayonnaise, bit by bit, into the yolk.
So, if your homemade mayonnaise fails on the first try, don’t fret! You really should be able to fix it.
Recipe Homemade Mayonnaise
Your homemade mayonnaise can be made with four ingredients you probably have in your house right now and 5 minutes of your time. Mayonnaise is just a combination of oil and eggs, with little acidity and salt to add flavor.
- 2 large eggs, at room temperature
- 2 teaspoons freshly squeezed lemon juice (or vinegar)
- 1 cup of neutral-flavored oil (like light olive oil, grapeseed oil, walnut, or sweet almond oil)
- A pinch of good quality fine grain sea salt
- Separate the egg whites from the yolks. Set aside the egg whites for another purpose (like making pudding) and place the egg yolks in the bowl.
- Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well.
- Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.
- If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time.
- Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with fine grain sea salt. Add a small splash of water if you would like a thinner mayonnaise.
Store your homemade mayonnaise in the fridge in a covered container for 3 days.
Want to learn more? Find out how to make homemade ketchup here