How to make mayonnaise

Making your own mayonnaise is easy and much better than the store-bought. This sauce is amazing with fries or an egg salad.

You can make mayonnaise in two ways. By hand or with an emulsion blender. Both methods are easy to do, but I like the classic method best and always make mayonnaise with a whisk.

This fresh, creamy sauce is used as a base ingredient in many other recipes such as egg salad, deviled eggs, and garlic mayonnaise (aioli). Mayonnaise also goes into salads such as Waldorf salad and coleslaw.

Ingredients

Eggs - for this recipe, use as fresh eggs as possible. Make sure they are at room temperature for the best results.

Oil - to make your own mayonnaise, it is best to use a neutral oil such as sunflower oil. Olive oil is less suitable because it affects the taste too much.

Mustard - which mustard you use depends on your personal taste. I always use Dijon mustard for this recipe.

You can find the complete ingredient list and instructions on the recipe card below!

Instructions

Because this recipe is made with raw eggs, I do not recommend eating this sauce if you are pregnant. Older people and small children should also be careful about eating raw eggs because of possible salmonella contamination.

Making mayonnaise by hand

Split the egg and put them together with the mustard, vinegar, lemon juice, and salt in a bowl. We won't need the egg white anymore but don't throw them away! You can freeze the whites or use them to make meringue.

Beat the egg briefly with a whisk and slowly pour in the oil while beating. Keep whisking until all ingredients are incorporated and the mayonnaise has the desired thickness.

Season to taste with a little more salt and lemon juice, if desired.

Using an emulsion blender

Split the egg and put the yolk together with the mustard, vinegar or lemon juice, and salt in a bowl. The tall cup you get with the emulsion blender is perfect for this!

Put the emulsion blender in the bowl and slowly pour in the oil while mixing.
Mix until all ingredients are incorporated and the mayonnaise has the desired thickness.

Season with some salt or lemon juice if necessary.

Tip: Make sure all ingredients are at room temperature. This will prevent your mayonnaise from splitting.

Equipment

• A emulsion blender or whisk.
• A mixing bowl.
• Nice bowls to store the homemade mayonnaise in.

Storage

Homemade mayonnaise will keep well covered in the fridge for about one week. Because of the raw eggs, it is important to keep the sauce well chilled.

This recipe is not suitable for freezing. The structure of the sauce changes too much after thawing.

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