Homemade Mayonnaise DIY Tutorial
I’ve been making my own mayo for years. I’ve saved many dollars doing so, but, more importantly, the taste is beyond what anything in the store can deliver.
Mayonnaise is a French sauce, but it’s been so Americanized that we can’t really say it’s French anymore. And like salad dressing, butter, and ice cream, It’s also an emulsion. An emulsifier (lecithin in the egg yolk) creates a bond between the oil molecules and other liquids (lemon juice, for one) in the mixture. When these ingredients are mixed right, the creamy emulsion becomes stable and does not separate back into its individual components.
Today I’m sharing my recipe with you. It’s the first step in showing you how to make a wonderful summer salad (the next blog post will be the dressing, and the one after that will be the finished salad). And you can use this homemade mayo in anything you’d use the commercial stuff for, like my famous potato salad. But first things first:
Some tips: Use a stick (immersion) blender in a narrow container and this is as easy as it gets. You can use a food processor, but the results are rather hit or miss with that. A stick blender gets all the ingredients together as efficiently as possible.
A final word: homemade mayo does not last as long as the store-bought stuff because there aren’t any stabilizers or preservatives in it. Therefore, don’t make more than one batch at a time and use it before making the next batch. Fortunately, it takes only about five minutes to do a batch.
- Immersion (stick) blender
- Tall, narrow container
- 1 egg
- 1 cup high quality vegetable oil
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Pour the oil into a tall, narrow container just wide enough to fit the immersion blender head into.
- Break the egg into the oil and wait about 15 seconds for the egg to sink to the bottom of the oil. Add the rest of the ingredients.
- Place the immersion blender in the container and rest the head of it on the bottom. Start blending at the bottom then slowly raise the blender head up through the oil. You can see the ingredients becoming emulsified (turning white) as you raise the blender. Raise it slowly to the top until everything is emulsified.