|Nutritional Guidelines (per serving)|
|Servings: About 2 cups (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you've ever tasted homemade mayonnaise, you know that the rich flavor and silky texture are nothing like what we buy at the grocery store. There are many good reasons to learn how to make homemade mayonnaise, first and foremost because it's incredibly easy and calls for ingredients that most of us have on hand every day. Use a food processor to make homemade mayo in less than five minutes. If you don't have a food processor, try an easy recipe that uses an immersion blender (stick blender).
Another advantage of making homemade mayonnaise is that you can choose your own high-quality ingredients like fresh eggs, healthy oils, and seasonings. You can even make homemade organic mayonnaise if you want to. Most store-bought mayonnaise products are made with soybean oil, which may contain genetically modified organisms. It is important to use pasteurized eggs in recipes that call for raw eggs because raw eggs are a known source of salmonella bacteria.
- 3 large pasteurized egg yolks, room temperature
- 1 teaspoon prepared mustard, either Dijon or traditional yellow mustard
- 1 1/4 to 1 1/2 cups neutral salad oil, such as light olive oil, grapeseed oil, canola, safflower oil, peanut oil (If you prefer a stronger olive oil flavor in your mayonnaise, use half extra virgin olive oil and half neutral flavored oil.)
- 1/4 teaspoon Kosher salt or sea salt
- 1/4 teaspoon freshly ground pepper, preferably white
- Juice of 1/2 lemon
- 1 tablespoon apple cider vinegar
- 2 teaspoons water
- Optional: pinch cayenne pepper
Place egg yolks and mustard in the bowl of the food processor. Turn power on and begin to add the oil through the feed tube, drop by drop at first. It is extremely important to add the oil very slowly at the beginning of the processing. As the mayo mixture begins to emulsify (or thicken), you can start to drizzle the remaining oil into the food processor.
When the mixture becomes thick and creamy, add the salt, pepper, lemon juice, vinegar, water, and pinch of cayenne, if using. Pulse just until combined.
Store your homemade mayonnaise in a glass jar in the refrigerator. It will keep for up to one week, depending on the freshness of the egg yolks used.
- If the mayonnaise gets too thick, beat in a little more water or lemon juice until it is the right consistency. If the mayonnaise separates (the oil separates from the water), beat an additional egg yolk in the blender or a clean bowl and add the mayonnaise to it, one spoonful at a time, beating continuously until it is incorporated.
- If you are not comfortable using raw eggs for fear of salmonella, you can use irradiated eggs, available in most supermarkets. Remember homemade mayonnaise is at greater risk of spoilage than commercial mayo, and follow mayonnaise safety tips.