Homemade mayonnaise is a must have item at our house. It is delicious and healthier than store bought and only takes a few minutes of your time to make. Come into my kitchen with me and I will show you how to make homemade mayonnaise!
Why Should You Make Mayonnaise?
Homemade is healthier. Soybean oil is used to make the majority of the mayonnaise that you find in the store. Studies show that soybean oil is not healthy for human consumption (read more here), so I do not want my family eating it.
Homemade mayonnaise eliminates soybean oil, preservatives, natural flavors, and sugar. Making your own allows you the freedom to control the ingredients in your food and make healthier choices.
Save money. My homemade mayonnaise cost $4.82 for about 16.2 ounces whereas the store brand (same quality ingredients) would cost $9.49 for 12 ounces. Yes, I can buy Hellman’s or the generic brand for cheaper than homemade, but I am looking for high quality, healthy ingredients!
Continuous supply. Because I always have the ingredients in my pantry (read more about stocking your pantry), I always have the ability to make more when I need it. I love the convenience of having what I need right here at home.
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Tools You Need:
You can make homemade mayonnaise with a whisk and some serious muscle power, but we are busy and need something convenient. A food processor or blender will do the job, but again slowly pouring oil in while the machine is running is tedious. I want something faster and easier.
Enter the stick blender, sometimes called an emulsion blender. This tool makes blending up a batch of homemade mayonnaise simple and fast. You will find that you grab this tool for everything from pureeing soup to making homemade soap. If you don’t own one, I highly recommend buying one for your kitchen.
Ingredients in Homemade Mayonnaise
Let’s go over the ingredients you need in order to make a good homemade mayonnaise.
Vinegar. You need the acidity in the vinegar for the emulsion to form correctly. I have seen others who have used lemon juice, wine vinegars, or apple cider vinegar to give it extra flavor. I use distilled white vinegar because I always have it in my pantry, it’s inexpensive, and I like its mild flavor.
Mustard powder. Mustard adds flavor and is an extra insurance so that the emulsion happens properly. I like using mustard powder because it is shelf stable, so I always have it on hand.
Eggs. Yes, homemade mayonnaise is made with raw eggs. I have made mayonnaise with store bought eggs and eggs from my backyard hens. Because happy hens make richer eggs, farm fresh eggs make a better mayonnaise. Just one more reason to have your own chickens, and if you can’t own them right now find a local farm and buy the eggs from them.
Oil. You want a neutral or mild flavored oil that is in liquid form for your homemade mayonnaise. Several oils you can use are avocado oil or sunflower oil. If you choose olive oil do not use extra virgin because it is way too strong. Really, any vegetable oil will do the job.
Salt. Like in every recipe salt makes everything taste better. Choose a good quality sea salt with no additives.
How to Make Homemade Mayonnaise
Ok. Let’s start making some mayonnaise!
Use a container that is tall and wide enough for the head of the stick blender to fit inside. I use a wide mouth, quart size mason jar. Remember after the emulsion takes place the ingredients will expand so make sure you have enough room vertically.
First, place the vinegar, eggs, mustard powder, and salt into the jar.
Next, Pour 2 cups of oil into the jar. Place the stick blender into the jar all the way down until the head touches the bottom of the jar.
Hold the jar steady with one hand and turn on your stick blender and begin blending, but do not move your blender just yet. Let your blender run for about 20 seconds. You will see the liquid inside of the jar turn white and creamy around the head of the blender.
Begin to slowly raise the stick blender a little at a time until you reach the top of the liquid. This should all happen within 40 seconds or so.
Homemade mayonnaise will stay fresh in the refrigerator for up to a week. Your final product may have a slight yellow tint to it depending on the color of the egg yolks or which oil you choose to use.
That’s it! You have mayonnaise! So easy and quick. You can use your homemade mayonnaise in deviled eggs, potato salad, homemade ranch dressing, and of course on sandwiches.
Other condiments you will want to make:
- 2 eggs
- 4 tbsp white distilled vinegar
- 2 tsp mustard powder
- 1 tsp salt
- 2 cups vegetable oil
- Place eggs, vinegar, mustard powder, and salt into a quart sized mason jar.
- Pour in two cups vegetable oil.
- Place stick blender into the jar until the head of the blender touches the bottom of the jar.
- Blend for 20 seconds without moving the blender unitl you see the ingredients change into a white creamy substance.
- Begin slowly raising the level of the blender up into the oil portion, blending the oil continously as you go unitl all the oil is incorporated.