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Homemade Mayonnaise

This is a little mustardy, if you do not like mustard, omit it, or just scale it back. I do find however, without spices, the mustard adds a lot of flavor. I use Annie’s brand. I does not have any garlic in it either. It is a good quality mustard. 
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 Tablespoons
Calories 124kcal
Author babbitts

Ingredients

  • 1 each Fresh Large Egg
  • 1 Tablespoon Mustard (I use Annie's) you can use any brand you choose
  • 1 Tablespoon Vinegar, white or red wine is best
  • dash Salt to taste
  • 1 Tablespoon Lemon Juice Fresh is Best
  • 1/2 cup Olive Oil Light works best
  • 1/2 cup Canola Oil or other oil you perfer

Instructions

  • You can make this with a food processor, stand mixer or by hand. I like to make it by hand with a whisk, but that is up to you.
  • When using a food processor, use the small bowl that it came with. The larger bowl will make it hard to emulsify. You can use an immersion blender too. Mixer will work well also. It is very important that the mixture is mixed completely as this is an emulsification, the mixing of two un-mixable ingredients, so you have to slowly mix in the oil at first.
  • Add the egg mustard, vinegar, lemon juice and salt in a bowl (which ever you are using) and whisk to combine. Make sure it is completely mixed in. Start adding the oil, a drop at a time to the egg mixture. Whisk (mix) quickly with each drop. Do this until about 1/3-1/2 the oil is mixed in. At that time you can add the oil in a thin stream. Do not ever just pour the oil in.
  • After all the oil has been added, scrape the sides of the bowl (turn off the mixer or processor if you are using one before scraping the sides of the bowl).
  • Mix about 20 more seconds and then taste and adjust salt if needed. Should your mayonnaise seem thinner than you like, add more oil in a thin stream until it is the consistency you like.
  • Store homemade mayonnaise in an air tight container in the refrigerator for the shelf life of the eggs. Using fresh eggs is really important. Using an egg that expires (date on the container) in 2 weeks, means that your mayonnaise is only good for 2 weeks. Choose fresh, clean properly refrigerated grade A or AA eggs. Date the container!