Let’s talk mayonnaise.

Such a versatile condiment, isn’t it. We use mayonnaise as a dressing on leafy salads, in sandwiches, in potato or egg salads, in fish patties. Honestly, the list goes on. Up to now, I’ve been a bit scared to make homemade mayonnaise. Now that I’ve tried it, it’s super simple and not sure why I didn’t try before!

Walking down the aisle in the supermarket there are so many varieties of mayonnaise on offer. There are many different brands, each with their own unique flavor and texture. Some popular brands include Best Foods, Hellmann’s, Kraft, and Duke’s. Usually the cheaper you go, the more additives they have and in my opinion, the worse the taste.

Did you know… Hellmans and Best Foods are American brand names owned by Unilever that are used for the same line of mayonnaise. Both brands sell in different parts of the world but are both available in Australia.

Wikipedia

While store-bought mayonnaise is a convenient and tasty option, many brands also contain additives and preservatives to extend their shelf life. Not to mention added sugar which I believe has no place in mayonnaise. Plus there are other ingredients which may surprise you. For instance, Kewpie mayonnaise has the ingredient flavour enhancer 621. Guess what… that’s MSG!

This was one of the reasons why I wanted to try and make my own homemade mayonnaise using fresh ingredients. I’ve seen my mum make homemade mayonnaise by the gallon when working in the restaurant. After my parents sold the restaurant, mum would occasionally make it but in much smaller quantities of course.

Simple ingredients, simple process

The ingredients are simple – a great olive oil, fresh eggs and a little acid (eg. vinegar or lemon juice) make the base. With the olive oil, make sure you don’t use extra virgin olive oil as it has too strong a flavour. Try and avoid seed oils such as canola, sunflower or peanut.

To make mayonnaise you typically whisk together the egg yolks and vinegar or lemon juice until well combined. Then, while continuing to whisk, oil is slowly added until the mayonnaise becomes thick and creamy. Finally, seasonings such as salt, pepper, and mustard are added to give the mayonnaise its characteristic flavour. While this is the typical method, I decided to opt for the non-typical method… using a stick blender to mix all together.

Homemade Mayonnaise

Making homemade mayonnaise isn't at all difficult. In a couple of minutes, you'll have fresh delicious mayonnaise. It's so easy, you'll never buy store-bought again!

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Prep Time 3 minutes mins

Total Time 3 minutes mins

Servings 12 serves

Ingredients

 

• whole egg, fresh and at room temperature
• 1 cup olive oil, light
• 1/2 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon salt

Instructions

 

• Add all ingredients to the jar that came with your stick blender.
• Let the ingredients settle for a couple of minutes.
• Place the stick blender inside the container (firmly on the bottom). Make sure the head of the stick blender covers the egg yolk.
• Turn the stick blender on and don't move it for 10-15 seconds.
• As the mayonnaise starts to emulsify, you can move the stick blender up and down to combine the ingredients.
• Remove the stick blender, give your mayonnaise a stir and it's ready to use.

Notes

• To make aioli, add three crushed garlic cloves. If you want a more milder garlic taste, roast them first in their skins with a little oil, then add with the other ingredients.
• If you don't have the jar that came with your stick blender, use a tall but thin mason jar instead. If you do, ensure it's a snug fit between your blender and jar. This maximises the success you have as it enables the egg and oil to emulsify slowly.
• Store your mayonnaise in a sealed container in the refrigerator for up to 5 days.
• Freezing mayonnaise will cause it to split so this is not recommended.
• If your mayonnaise does split, add one more egg yolk into the jar and blend it. This will recombine all ingredients which also results in a thicker texture.