Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2024)

FAQs

What is the best oil to use for homemade mayonnaise? ›

You can use olive oil, but it can be a little overpowering so I prefer to use a brand that's light and fruity. I think robust or spicy olive oils would be too much. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

TASTINESS AND HEALTHFULNESS

I love that homemade mayo is just five ingredients. Store-bought mayo is surprisingly un-processed, but it still contains some preservatives and more other ingredients than are necessary (I'm glad it contains real eggs, but sugar?!).

While olive oil by itself isn't bitter to taste, when present in emulsions like mayonnaise and aioli it can make them taste bitter.

Egg Yolks, the Emulsifier. Add egg yolks and salt; pulse to combine. Egg yolks contain lecithin, which resembles both oil and water molecules and can connect to both. The salt boosts flavor and makes eggs more viscous, which helps prevent separation.

Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.

But there is one store-bought mayo that nearly every professional chef and in-the-know food lover keeps in their chill chest: Kewpie. This Japanese brand has long been the secret weapon of the mayonnaise arsenal for those in the know.

Homemade mayonnaise has a shelf life of about two weeks, because it doesn't contain any preservatives. That's a long shelf life, and you'll probably go through all of it before then! It's just that fresh and delicious.

Is it cheaper to make your own mayonnaise? Yes, it's more budget-friendly to make your own mayo. Plus, you'll have ingredients on hand to make other delicious foods, like The Best Scrambled Eggs, Mediterranean Grilled Cheese, or Caesar Salad Dressing!

Miracle Whip is made from water, soybean oil, high-fructose corn syrup, vinegar, modified corn starch, eggs, salt, natural flavor, mustard flour, potassium sorbate, spice, and dried garlic. The original Miracle Whip is produced using less oil compared to traditional mayonnaise, thus has around half of the calories.

This is because mayonnaise is an emulsion that requires a specific balance of ingredients for it to work. If you don't get your measurements right, or add an ingredient too quickly, your mayo may end up runny. If this happens to you, don't throw the mixture out quite yet -- there is a simple solution: egg yolk.

How to make mayonnaise Rick Stein? ›

1) Put the whole egg, vinegar, mustard and salt into a food processor (if you haven't got one a bowl will be fine for a more manual method) and whisk together. 2) Start adding the oil very slowly, literally a drop at a time at first. If you go too quickly, your mayonnaise will split.

Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%.

The success of any homemade mayonnaise recipe rides on the emulsion of egg and oil, and it's best not to rush it. Neutral-flavored oil is traditional (any combination of canola oil, grapeseed oil, avocado oil, safflower oil, or sunflower oil works), but it's your mayo recipe and your rules.

If you can find it, mayonnaise made with olive oil solves a lot of problems. The blend cuts fat and calories but maintains the texture and mayo flavor.

Vegetable oil: Any neutral refined oil will work here. Steer clear of olive oil, which may change the flavor of the mayonnaise and cause it to break. You may not need all of the 1 ½ cups of vegetable oil called for in this easy mayonnaise recipe; just add enough to reach your desired consistency.

Avocado oil is my favorite and the one I use the most, primarily because it is a healthy option and it's neutral when it comes to taste and flavor. Walnut oil is also a fab option as it is a very healthy oil and it has no flavor.