🎤 It’s just another Mayonnaise Monday! 🎤 C’mon….admit it….you sang that to the tune of The Bangles’ hit, “Manic Monday”! I’ve had that song stuck in my head since I decided to sneak in this little bonus post about homemade mayonnaise. I get songs stuck in my head all the time, and I always wake up with one in my head every morning. Please tell me that happens to other people too! 🙃
Anyway….it seems to me that summertime is mayo time. I think summer BBQ and picnic foods just require mayonnaise as a base for so many dressings and sauces that I tend to use more in the nicer months of the year. I’ve had a few posts that call for mayo, and I have a few upcoming recipes that call for mayonnaise too, so I thought I’d just give you all the 4-1-1 on my version of homemade mayo.
Here’s the thing about making mayonnaise from scratch – in theory it should be one of the simplest things to accomplish. In practice, however, it’s sometimes a completely different story. Mayonnaise can be a tricky little bugger, and while I’ve been successful the majority of the time, there have been plenty of mayo-mishaps from my kitchen as well! So today’s recipe for homemade mayonnaise is a sort of the culmination of many different attempts – some quite wonderful, some quite awful – but all part of the learning curve and worth it in the end to get me to this recipe. I’m happy to report a 100% success rate with this mayo – and I’m confident you’ll be 100% successful as well!
One of the things I really like about this recipe is that it uses the whole egg. I’ll be the first to admit that I probably waste more food than I should, but for some reason using only the yolk or the white of an egg kinda grinds my gears. So the fact that I get to use the entire egg makes me happy! The other ingredients are pretty simple too – some dry mustard AND prepared mustard (I find the prepared mustard helps the eggs to emulsify better), a little salt, white wine vinegar, and extra light tasting olive oil round up the short ingredient list.
Tip: I find room temperature eggs to work better whenever I make mayo. Leave them on the counter for at least a few hours or as long as over night. Speaking of eggs….I use pasteurized eggs because I don’t have a reliable source for fresh eggs. This is totally a judgement call on my part. I think the risk of getting salmonella is pretty slim, but I also think I hate being sick, so….. If I had my own chickens or had a way to get eggs that I knew were from free range chickens I’d absolutely use those. In the end, you need to make the best decision for your family’s needs – those with small children and the elderly obviously need to use more caution when deciding which eggs to use.
The actual process is super simple and takes only about 10 minutes! In a food processor bowl I combine the eggs, mustards, salt, and vinegar and whizz it on low for about 30-60 seconds. Then, with the processor still on low, I very slowly drizzle in the olive oil. You’ll be able to hear the change once the mayonnaise starts to come together. Just keep on drizzling in the oil until it’s all added, and the mayo is completely emulsified. That’s it! You’re done! Put your mayonnaise in a jar or covered dish and refrigerate for up to two weeks. See….super simple!
Bonus Tip: When I say slowly drizzle in the olive oil, I mean S…L…O…W…L…Y drizzle in the olive oil! This is an absolutely crucial detail – and one that I learned the hard way. 😐
Now that you’ve made the homemade mayo you’ve got a base with which to make a variety of different sauces and dressings. And you’ve got the world’s best sandwich enhancer. And maybe, just maybe, you’ll discover that homemade mayonnaise makes a good carrot dip (just trust me on this one)! But any way you choose to use it, you can proudly say “I made that scrumpdilicious mayonnaise all by myself! Isn’t it just the BEST?!?”!
- 2 eggs, room temperature
- 1 tbsp white wine vinegar
- 1 1/2 tsp prepared yellow mustard
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 2 cups extra light tasting olive oil
- Combine eggs, vinegar, mustards, and salt in the bowl of an 8-10 cup food processor, and process on low for about 30-60 seconds until very well blended.
- While still set to low, SLOWLY drizzle in the olive oil until all the oil is added, and the mayo is completely emulsified.
- Transfer to a jar or bowl, cover, and store in the refrigerator for up to 2 weeks.