Did you know mayonnaise is mostly oil? For a long time, I didn’t. Food chemistry is fascinating; it’s actually the emulsification of the oil and egg that turns the oil into a firm white substance. Whatever that means, to me it’s just PFM. A few years ago I became OBSESSED with trying to make my own mayonnaise once I found out that was something you could do. But alas, I probably went through 100 cups of oil before I actually got the technique down. So even though I mention it is “easy”, it is now, but wasn’t easy for me for the longest time. If you don’t succeed on your first try don’t be discouraged! Just make sure you are following these instructions carefully. I have tried to make mayonnaise in a regular blender and had watched tutorials and have seen other people successfully do this, but I have never been able to get that to come out right so I can’t give you any help there. BUT, I will say this is an easier way to do it, and for me, it works.
Tips: It is really important to make this in a long tube like container (a glass is fine) but one where the immersion blender actually touches the bottom. If you don’t do this I would pretty much guarantee you won’t be making mayonnaise. There is something about the way the oil is distributed slowly down a container that basically encapsulates the blender (I think, not sure of the technicalities behind this – I just know what hasn’t worked for me and that’s using a large container). The other thing is to be patient once you have your ingredients in the cup/container, and let everything settle. Also very important is having the immersion blender covering the egg yolk completely. I actually will put the egg in first, put my immersion blender in, then pour the oil on the top. Next, it’s just a matter of technique – you will start to get a feel for the pulsating you need to use, but a few gentle taps is all it takes to start it off right, then you should see a little white forming at the bottom. When you do, you know you have struck gold – gold=mayonnaise!
Watch me make it or skip to the instructions below this:
Home-Made Mayonnaise in 5 Minutes
So easy to make and gives you the freshest, most incredible tasting mayonnaise you will ever experience in your life!
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:5 minutes
Yield: 18 servings
Serving size: 1 tbsp
5 grams fat
– 1 cup canola, safflower, or light oil of your choice (don’t use a heavy flavored oil like olive)
– 1 fresh egg
– 1 teaspoon lemon juice or vinegar
– 1/2 teaspoon yellow mustard (dry is preferable)
– 1/4 teaspoon salt
- Place the egg, oil, salt, and vinegar in a mason jar large enough to accommodate the immersion blender (you can use a glass as well but the mason jar makes it easy to save with no cleanup). Make sure the egg yolk is at the bottom and has a few minutes to settle.
- Letting the immersion blender sit at the bottom (this is important) COVERING THE EGG for about 1 minute wait until everything is settled at the bottom.
- Slowly pump the immersion blender on/off for about 5 seconds, you should start to see a white cream start to form. Once it does, start to continue on raising it up about 1/2 inch every few seconds. The whole process should take less than a minute or so.
This will last safely in your fridge for at least 2 weeks, but since the recipe includes vinegar you might be able to stretch that a bit longer. The raw egg will create a bacteria risk.