Alma Bax 
The American Journal of Clinical Nutrition says that mayonnaise is a good source of monounsaturated fatty acids (the “good” fats), which are known to lower LDL cholesterol (the “bad” fats). Mayo contains less saturated fat than sour cream, which is why it is a healthier alternative, according to WebMD. Mayo is also a good source of vitamin D, which helps build strong bones and helps prevent bone loss, and vitamin A, which helps support a healthy immune system.
I make mayonnaise all the time and it’s so easy to make, but I would never buy the store-bought version. The commercial mayonnaise I buy tastes gross, is full of preservatives, and has no nutritional value whatsoever, but homemade mayonnaise is affordable and easy to make and it’s downright tasty.
Homemade mayonnaise is quick and easy to make, requires only a few ingredients, and is an excellent choice for a healthier alternative to commercially-made mayonnaise. Since this mayonnaise is a family recipe, I encourage you to **share** the recipe with your friends and family so that they can enjoy it as well.. Read more about homemade mayonnaise without mustard and let us know what you think.
This Mayonnaise Is Better Than Store-Bought Mayonnaise!
Love the flavor of mayonnaise but hate having to purchase it all the time? With the proper ingredients, you can create mayonnaise at home in no time!
This homemade mayo recipe is simple to prepare, only requires a few ingredients, and yields the finest mayo possible… without the preservatives! It’s excellent for spreading, dipping, and a variety of other uses.
Our homemade mayonnaise came out fantastically!
Suggestions/Substitutions for the Recipe
Before you get started on this mayonnaise recipe, have a look at these recipe guidelines to make sure you know what you’re doing.
- Avocado oil is what we typically use to create mayonnaise, and it works well. In general, you should choose a high-quality neutral-flavored oil; otherwise, since the oil is a significant component of the mayo, the mayo will taste strongly of it.
- Because mayo is produced from raw egg yolks, be careful to use extremely fresh eggs for the other mayo components.
- We discovered that an immersion blender works very well for mixing. We also tried our bigger blender, which resulted in a sloppy mess (but yours might be different). A hand mixer with “whisk attachments” may also be used. If you don’t have any of them, you may whisk by hand with a regular whisk – it will simply take a little longer. In any event, remember to drizzle the oil in gently!
We like dipping homemade fries in homemade mayo – it’s delicious!
Step-by-Step Instructions for Making Mayonnaise
The full recipe card for this homemade mayo recipe can be found at the bottom of this article.
Take a look at the process pictures in this part if you want to see the visual step-by-step instructions.
That way, you’ll have pictures to go to if you have any concerns about how we created our own mayo!
Fill a container halfway with the ingredients.
Separate the egg first. Then, in a small dish or the immersion blender container, combine the egg yolk, lemon juice (or white wine vinegar), and mustard (if you plan on using that).
Combine the ingredients in a blender.
Combine the ingredients in a blender or whisk until they are all the same color.
Pour in the oil.
Slowly drizzle in the oil while continuously whisking or mixing. Make careful not to add all of the oil at once, as this may cause the mayonnaise to “break” and not mix to a creamy, cohesive consistency.
When using an immersion blender, this is generally less of a problem, but it is critical when whisking by hand. To be on the safe side, apply the oil gently in any case!
Continue mixing until you have mayonnaise!
Add salt and pepper to taste once you’ve added all of the oil and the mayo has reached a creamy consistency.
Our homemade mayonnaise was seasoned to taste with salt and pepper.
Refrigerate the homemade mayonnaise in a lidded jar until ready to use.
Storage Suggestions
Place the homemade mayonnaise in a sealable jar in the refrigerator until you’re ready to use it for spreading or dipping. Is that a schnitzel sandwich I hear?
Because homemade mayo does not contain preservatives like store-bought mayo, it must be eaten considerably more quickly. We suggest eating it within 3-4 days after preparing it and only making small batches at a time.
If the mayonnaise begins to mildew or seems or smells “wrong,” remove it immediately.
FAQ
What are the ingredients in mayonnaise?
Simply stated, mayonnaise is made up of egg yolks and oil that have been mixed till smooth. Salt, pepper, lemon juice, and mustard are among the flavoring components.
What is the shelf life of homemade mayonnaise?
Fresh egg yolk and oil are used to make homemade mayonnaise, which is free of the preservatives found in store-bought mayonnaise. As a result, it should always be kept refrigerated and consumed within a week. Some people recommend waiting 3-4 days before eating it… and avoiding eating it if it smells “wrong” or develops mold.
What is the best way to make mayonnaise at home?
To create mayonnaise at home, mix together egg yolks, mustard, lemon juice, and oil until smooth using a whisk or immersion blender. In this article, you’ll discover a comprehensive mayo recipe.
Recipes that are similar
Check out these other sauce recipes for additional inspiration!
Ingredients
- 1 egg yolk (1 big egg)
- 2 tblsp white wine vinegar or 2 tblsp lemon juice
- 1 teaspoon mustard (dijon)
- avocado oil (1/2 cup) (or other high quality neutral-tasting oil)
- salt (1/4 teaspoon) (more or less to taste)
Instructions
- Separate the eggs by placing the yolks in one dish and the whites in another. The egg white may be used in another recipe.
- In a small dish or the immersion blender container, combine the egg yolk, lemon juice or white wine vinegar, and mustard (if you have one).
- Combine the ingredients in a blender or whisk until they are all the same color.
- Slowly drizzle in the oil while continuously whisking or mixing. Make careful not to add all of the oil at once, as this may cause the mayonnaise to “crack” and fail to mix to a creamy, cohesive consistency.
- Add salt and pepper to taste once you’ve added all of the oil and the mayo has reached a creamy consistency.
- Refrigerate the homemade mayonnaise in a lidded jar until ready to use.
Notes
- If you have an immersion blender, you can use it. If not, a whisk will suffice. We’ve tried making it with a regular blender previously, but it was too messy, so we now make it by hand or with an immersion blender.
- Because the egg will not be fried, make sure it is as fresh as possible.
- Also, choose a high-quality oil with a neutral flavor since it may make a significant difference in the taste. You may add a little olive oil if you like, but we wouldn’t suggest using just olive oil since it can be very overwhelming.
Information about nutrition:
Serving Size: 6 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 183 calories 20g total fat 3 g saturated fat 0g trans fat 16g of unsaturated fat Cholesterol: 62 milligrams Sodium: 124 milligrams 0g carbohydrate 0g fiber 0 g sugar 2 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.
How did this recipe turn out for you?
You may save it to one of your Pinterest boards and come back to it at any time!
Mayonnaises are by far the most popular condiment in the world, used on sandwiches, salads, chicken, fish, eggs and lots more. However, homemade mayonnaise is the simplest way to make mayonnaise, and that is what I will be talking about today. Making homemade mayonnaise is very simple and there are only a few ingredients that are needed.. Read more about basic mayonnaise recipe and let us know what you think.
Frequently Asked Questions
How do you make mayonnaise in 2 minutes?
You can make mayonnaise in 2 minutes by using a blender.
Does homemade mayo use raw eggs?
Yes, homemade mayo uses raw eggs.
Which oil is best for mayonnaise?
Olive oil is the best oil for mayonnaise.
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