Homemade Mayonnaise 2 Ways
Discover the secret to perfect creamy, tangy mayonnaise with our "Homemade Mayonnaise 2 Ways" recipe, offering two simple yet foolproof methods—traditional hand-whisking or the convenience of a blender. In just 15 minutes, transform pantry staples like fresh egg yolks, Dijon mustard, lemon juice, and neutral oil into a luscious, homemade condiment that's worlds away from store-bought options. Customize the flavor with a splash of olive oil for richness or adjust the consistency to your liking. Whether you're whipping by hand for a classic touch or using a blender for speed, this easy recipe yields a velvety mayo perfect for sandwiches, dressings, and dips. Plus, with its minimal ingredients and no preservatives, it's fresher and healthier than anything off the shelf!
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Recipe Information
Ingredients
- 2 large Egg yolks
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 1 cup Neutral oil (e.g., sunflower or canola oil)
- 1 teaspoon White vinegar
- 2 tablespoons Olive oil (optional, for added flavor)
Instructions
1. Gather all ingredients and ensure they are at room temperature. This is crucial for proper emulsion.
2. For the Traditional Hand-Whisking Method: In a medium-sized bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until smooth and well combined.
3. While whisking constantly, start drizzling in the neutral oil very slowly (a few drops at a time to start) to create an emulsion. Gradually increase the speed of oil addition once the mixture begins to thicken.
4. Continue whisking and adding oil until you've incorporated the full cup. If using olive oil for flavor, whisk it in at the end. Taste and adjust seasoning if needed.
5. Stir in the white vinegar for brightness and adjust the consistency with a few drops of water if you prefer a thinner mayonnaise.
6. For the Blender Method: Add egg yolks, lemon juice, Dijon mustard, salt, and white vinegar to a blender or immersion blender cup.
7. Turn the blender on low speed and very slowly drizzle in the neutral oil while blending. Once the mixture thickens, you may add the oil more steadily, but do not rush.
8. Once the oil is fully incorporated, blend in the optional olive oil if desired. Taste and adjust seasoning.
9. Store the mayonnaise in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.8 g | 351% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
