Homemade mayonnaise is one of those basic sauces that I can eat with spoons without adding to anything. You can buy really tasty mayonnaise in the stores, so does it make sense to make your own? YES. A mayonnaise made at home will be yours – tailored exactly to your taste buds. It will also be healthier (if you want it to be and you will choose the right ingredients). Contrary to popular opinions, it is also not so easy to spoil the dip if you stick to the recipe and have a blender. Today we will make a quick, easy, and healthy homemade mayonnaise without preservatives or flavor enhancers. It can be used both as an ingredient in garlic sauce or tartar sauce. Let’s get started!
🥘 Homemade Mayonnaise Ingredients
Oil, eggs, mustard, lemon juice, salt, and pepper.
🔪 Instructions Step-by-Step
First of all, one of the two most important rules for making mayonnaise with a blender: all ingredients must have the same temperature. Take what you need out of the fridge onto the worktop an hour before mixing, and everything will be fine. The second rule in a moment.
I am preparing a vessel in which I will blend the ingredients. It should be wide and flat enough at the bottom so that the tip of the blender comes up and settles at the very bottom.
I pour all the oil, right away.
I boil the eggs with boiling water (salmonella is nothing interesting really) and stick them whole (both yolks and whites) into the oil.
I add mustard, salt, pepper, and lemon juice.
I start the most important part and the second most important rule of homemade mayonnaise blending appears: put the end of the blender to the very bottom covering the yolk (which didn’t work out in the picture above – I had to correct the position after taking the photo, but everything worked well after that) and blend in a stationary position without moving up and down and sideways until the ready-made mayonnaise mass appears on the bottom (picture below).
After a few seconds of stationary blending, ready-made mayonnaise mass starts to appear. Now you can blend up, down and sideways – nothing should spoil anymore.
More and more mayonnaise. There are last few touches left.
It’s ready to eat!
- 500 ml oil (two glasses) preferably unrefined
- 2 whole eggs
- 1 tbsp mustard
- 1 tsp salt (optional)
- 1 tsp black pepper freshly grounded
- Brew eggs under boiling water. Punch them into the bowl in which you will blend.
- Add oil, mustard, lemon juice, salt, and pepper.
- Place the blender on the bottom of the dish, covering the yolks.
- Turn on the blender and blend stationary, without moving up and down or sideways.
- When the first layer of ready-made mayonnaise is formed on the bottom, you can already blend the whole thing. Move and act with the blender all over the dish until you create a uniform mayonnaise mass. Enjoy your mayonnaise!
1. The ingredients must have the same temperature. An hour before blending, put out all the ingredients from the fridge.
2. In the initial blending phase, do not move the blender but blend stationary instead. If you go all the way too fast, you can break the mayo.
For homemade mayonnaise any oil will be suitable, but the best will be a high quality unrefined. It can be sunflower, canola or olive oil.
You have probably used the wrong ingredients or chosen the wrong proportions. Follow my recipe step by step and you will get a thick, tasty mayonnaise.
– egg whites
– egg yolks
– rapeseed oil
– olive oil
– for salads
– for eggs
– for cold cuts
– for pastes (egg, vegetable, fish)
– for roulades
– for sauces
A few days maximum in the fridge. Homemade mayonnaise has no preservatives, so it will spoil much quicker than the usual purchase.
Made according to my recipe it has about 676 kcal per 100 grams – good for bulking!