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Mayonnaise recipe?

I am looking for a good homemade mayonaisse recipe?

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  1. At the website, given below, you will find a basic mayonnaise that really works well for me !! I use half olive oil and half canolla oil, which I believe makes it much healthier than any mayo you can get off of a supermarket shelf. I also add a touch of sugar (1/2 teaspoon) and thin it out with a bit of cider or white vinegar. You can add to it, depending on how you are going to use this dressing (coleslaw - potato salad - vegetables). Very important....be sure that your eggs are Farm Fresh !


    4 Replies
    1. re: Lisbet

      I have found that the easiest way of making mayonnaise is in my food processor which came with a tiny hole in the plunger. After mixing in the initial ingredients, every few minutes I dump 1/8th of a cup of oil into the plunger. I do other things while the oil drips through. The mayonnaise never curdles and the method takes all the worry out of mayonnaise making. I'm surprised no one has mentioned the curdle problem.
      A second food processor of mine had no hole in the plunger, so I got someone to make one with an extremely fine drill.

      1. re: Fuffy

        If by curdle you mean lack of emulsification...yes, that's always the potential problem of mayo making. The surprise for those of us who grew up making mayo with a strong wrist, whisk, and metal bowl placed on a tea towel (to keep bowl from moving), and a third hand and arm to slowly drizzle in the oil--is that the blender/processor method works so well and easily.

      2. re: Lisbet

        Lisbet - What do you mean by "healthier" mayonnaise?

        1. re: markethej

          I notice that the web I gave is no longer good!

          Basic Homemade Mayonnaise makes approximately 2 to 2¼ cups

          2 egg yolks
          1 whole egg
          1 tablespoon lemon juice, freshly squeezed, plus more if needed
          1 teaspoon Dijon-style prepared mustard
          ½ teaspoon salt
          big pinch freshly ground white pepper
          up to 2 cups vegetable oil or pure olive oil (all one or a mixture)*

          *No saturated fat oils or transfats! Make sure you read the contents in your choice of oil. I use olive oil and canola oil which tends to make your homemade a better and healthier product...don't think commercial mayo is made that way.

          markethej - sorry to be so late; just noticed your post.

      3. you can really make it out of any oil. i prefer olive oil, but you can make it with canola or peanut or sesame...

        you need egg yolks, salt, a pinch of lemon juice, and then anything else you'd like to put in there. some peope like tobasco, some like herbs, you get the idea. get everything to room temp. and then you put the egg yolks in a bowl and have someone hold it for you, then slowly add the oil while whisking vigorously. about halfway through add whatever extras youd like, then finish whisking until it's the consistency you want (thicker or thinner is a personal preference).

        just don't stop whisking or it'll break!

        6 Replies
        1. re: kimberlya

          I've been using half grapeseed oil and half olive oil lately, and using the food processor recipe in JC's The Way to Cook - very fast.

          1. re: MMRuth

            i haven't got a food processor so i do it the old fashioned way. i also find that doing it by hand works very well for small batches. but immersion blenders are even faster/easir than food processors =)

            1. re: kimberlya

              Do you have a trick with the stick blender? We use a small food processor to make our small batch of homemade Mayo. And we've tried with out stick blender and it doesn't turn out as well...


            2. re: MMRuth

              Yup! We use the JC Food Processor recipe as well! Turns out GREAT!



              1. re: Dommy

                Looks just like mine! If I want to make it into aioli, I mush up some garlic in the mortar and add it, and some lemon juice, to the mayonnaise.

                1. re: MMRuth

                  Since I love Lemon Mayo, we automatically add it in there... But when WE want to get fancy... we add a Chipotle durring the final whirls... ;)


          2. Crack an egg and possibly another yolk, salt, pepper, a touch of mustard (a must!), vinegar or lime juice, and neutral oil in a clean blender. Blitz. Once the mix emulsifies, add more oil until you obtain the thickness desired. No fuss, no muss, very quick.

            1. Everything must be room temperature, and you must say a prayer to the mayonnaise god before beginning. Combine 1 egg yolk loosely with 1 tbsp Dijon mustard, then add oil in slow stream as you whisk steadily, until you have the quantity you want. I like safflower, personally. Also, I find the mayonnaise thickens faster when I make it in the plastic bowl (probably closer to room temp). At the end I add half a squeezed lemon, salt, and pepper. I've also become very fond of the herb mayonnaise known as Alice Waters' Green Goddess salad dressing, with chopped fresh parsley, basil, dill, etc. Aioli (garlic mayonnaise) is also a wonderful thing.
              Rouille: that's something I've never been able to make. It's a sort of mayonnaise with tomato paste, garlic, and all kinds of other delicious things, served with croutons and fish soup here in France. Anybody know the secret?

              1. Alton Brown did a great episode on mayonaisse that you should look out for. They have quite a bit of the info on the Food Network website.

                1. If you have an immersion blender -- some folks call it a "stick" blender -- mayonnaise takes about a minute and is foolproof. (If you don't have an immersion blender, you should think strongly about getting one; they are terrific tools for a lot of tasks.) Mayo recipe/method is as follows.

                  I make the mayo in the beaker that came with my immersion blender; it has 1 oz.-increment markings up the side, whcih makes measuring easier. Precise measuremenet of the oil is not crucial, however. NOTE that everything MUST be at room temperature, or the mayo will not emulsify:

                  1/2 tsp salt
                  1 tsp dry mustard
                  1 tsp lemon juice or lime juice
                  1 tsp vinegar (not red or balsamic -- plain white vinegar is fine, or rice, or apple cider)
                  1 egg

                  Add enough extra virgin olive oil to bring the total amount to 4 oz., then enough canola (or other taste-free) oil to bring the total to 12 oz.

                  Put the blender in so that it touches the bottom of the beaker. Turn it on, high speed, and hold it motionless for a count of 12. Then lift the blender up and push it down through the mixture as it emulsifies -- which will take maybe 15 or 20 seconds. That's it.

                  1. If you live in the South, get yourself some DUKE'S and don;t worry....be happy

                    1. I've been experimenting with homemade mayonnaise and having problems with getting the right texture - it comes out liquidy. It's still exciting, though.

                      The New York Times had an article suggesting adding flavors to your mayo, depending on what you'll use it for. I've played around with herbs and paprika, and will try the more-famous garlic idea at some point. Has anyone else added anything interesting to yours?

                      12 Replies
                      1. re: seattledebs

                        Once again: the immersion (stick) blender is the answer to your texture problem.

                        1. re: seattledebs

                          When I've had this problem it is usually because the emulsion is not coming together due to the oil being added too quickly or not steadily. If you use a food processor, once you've mixed the eggs and mustard add the oil in a very slow yet steady stream from the opening at the top while the machine is running. Slow and steady are each the important keys.

                          Just keep trying, you'll get tired of not succeeding at some point and get it right in spite of yourself. :-) At least that was the case for me.

                          1. re: kevine

                            Thanks; this would probably explain it. I'm impatient!

                            1. re: seattledebs

                              I have a stick blender, and used it the same way as if I was doing it by hand, to make mayo - wow - didn't realize it could be made so easily!

                              So I did a search & came up with a video on this blog:


                              Going to try it as soon as I can get an egg to room temperature (another search came up with about a half hours time for that, although I would expect it would depend on the room temp...

                              1. re: threedogs

                                It didn't work. I followed the directions, instead of adding the oil drop by drop (my usual method), but I just ended up with a thin mess. Also, after a minute or two that statement also became literal. I won't go into the details, but I will say that if one has purchased their stick blender on eBay, and if they don't have a beaker to go along with it... well, all I'll say is that one should ALWAYS try to find a similar plastic container... and that mason jars really break easily when dropped.

                                1. re: threedogs

                                  (1) Not just the egg, but EVERY ingredient has to be at room temperature. If you are in doubt as to whether the egg, lemon juice, etc. are at room temp, wait another 15 minutes. (2) It is crucial to hold the stick blender STILL for 12 - 15 seconds, down at the bottom of the container, before starting to move it up and down through the mixture. (3) I have not made mayo in anything other than the beaker provided with the blender (Baumix, in my case), but I can't see why it wouldn't work in any relatively high-sided container -- e.g., a Mason jar. threedogs, my guess is that your problem was (1) or (2), or some combination. Try again -- it's worthwhile.

                                  1. re: ozhead

                                    It could be because the diameter of the mason jar is just a bit too wide - the oil gets mixed too fast, I think. And the lemon juice wasn't room temp - forgot. I do want to try it again, but it has to wait - now I'm out of oil, but I think the diameter is too wide - it mixed much faster than in the video.

                                    I have a Bamix, too (I love it), but didn't get a beaker w/it. Had the perfect substitution - a stainless steel asparagus cooker - but I gave it to my daughter, forgetting why I bought it in the first place.

                                2. re: threedogs

                                  An easy way to get the egg to room temp only requires two metal bowls, one a size larger than the other. Wash the bowls in very hot water. Then add just enough hot water to the larger of the two bowls so that the smaller one can sit in it. Break the eggs you're going to use for the mayo (yolks and/or whole) into the small bowl. The eggs will absorb the heat from the small bowl and the hot water in the larger bowl the smaller one is sitting in. You may need to replace the hot water in the larger one if not enough heat is absorbed by the eggs.
                                  Works like a dream for me, warms the eggs up in less than a minute.

                                  1. re: kevine

                                    Thank you - it WORKED!!

                                    I warmed the egg yolks just like you said, kevine, and ozhead, I made sure I warmed the lemon (combo lemon & lime juice this time) to room temp., too.

                                    I also remembered that I have a perfect container - gave my son a cheapo smoothie blender when he (used to) lived on his own. Perfect size, too. Was very, very careful at first, pulsating slowly so it didn't become a liquid mess again... before my eyes - voila! Mayo!

                                    So here I am - homemade toasted bread, Italian tuna (drained the oil into my dogs' food for tonight - I make their food from scratch, too) with a dash of celery seed, dill, baby arugula, fresh scallions chopped on top, along with some extra dijon & extra mayo slathered on - and a cup of my homeroasted Kenyan coffee along side.

                                    Can it get any better than this?

                                    1. re: threedogs

                                      well DANG that sounds good!

                                      I use either lemon or lime juice (whatever is closer to hand) and whatever kind of vinegar seems good -- plain distilled white, apple cider, Japanese rice -- as long as it's neither red nor balsamic, which I think would turn the mayo a funny color. If you followed the recipe you linked to above, which calls for a cup of flavorless oil and half a cup of olive oil, your mayo is probably already a pretty funny color, i.e., light green. I make a smaller increment of mayo than called for in that recipe (using only 1 egg, 1 tsp each of juice, vinegar, and dry mustard, half a tsp of salt, a couple of ounces of olive oil, and about ten ounces of flavorless oil) which I arrrived at after some trial and error and gives a nice balance of flavor -- i.e., not to heavily olive-oil flavored, which to me is off-putting in mayo. Also, the recipe I have arrived at uses no sugar, but I might have to try adding a little, as a little sugar does a lot for many savory things.

                                      1. re: threedogs


                                        That mayo you made is a great base for aioli. Pound a couple of cloves of peeled garlic in a mortar into a tsp of kosher salt until it's a paste. Then pound several fresh basil leaves into the garlic until again you have a paste. Then stir the paste into whatever of the mayo you want to transform into aioli.

                                        Then use it as dressing over grilled fresh wild salmon. YUM!

                                        1. re: kevine

                                          Oh, that sounds SO good. I love salmon, too (and basil). Will have to try that the next time I have some.