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    Condiments

    Homemade Mayonnaise 🥚: The Best Easy Recipe

    Published: Oct 2, 2020 · Last update: Oct 2, 2020 · Author: Paweł Białecki · Leave a Comment

    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!

    Jump to:
    • 🥘 Homemade Mayonnaise Ingredients
    • 🔪 Instructions Step-by-Step
    • 📋 Recipe
    • 📖 Recipe
    Homemade mayonnaise recipe

    🥘 Homemade Mayonnaise Ingredients

    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.

    Homemade mayonnaise

    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!

    Homemade Mayonnaise
    Homemade Mayonnaise

    📋 Recipe

    📖 Recipe

    Homemade Mayonnaise

    A recipe for a quick and simple mayonnaise sauce, which you can use as a base or an additional ingredient for other dishes. No preservatives, no enhancers, full of flavours.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 2 minutes
    Cook Time: 2 minutes
    Total Time: 5 minutes
    Course: Appetizer, Side Dish, Snack
    Cuisine: French
    Keyword: blender
    Servings: 20
    Calories: 230kcal
    Author: Paweł (DishCook.com)
    Cost: $3-5

    Ingredients

    • 500 ml oil (two glasses) preferably unrefined
    • 2 whole eggs
    • 1 tablespoon mustard
    • 1 teaspoon salt (optional)
    • 1 teaspoon black pepper freshly grounded

    Instructions

    • 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!

    Notes

    There are two rules of successful mayonnaise made with a blender:
    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.

    Nutrition

    Serving: 34g | Calories: 230kcal | Fat: 26g | Protein: 0.7g | Carbohydrates: 0.3g
    Tried this recipe?Pin it and follow @DishCookBlog!
    What oil to use?

    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.

    Why does homemade mayonnaise have a thin consistency?

    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.

    What can you make homemade mayonnaise from?

    - egg whites
    - egg yolks
    - vinegar
    - rapeseed oil
    - avocado
    - mustard
    - yoghurt
    - olive oil

    What do you use homemade mayonnaise for?

    - for salads
    - for eggs
    - for cold cuts
    - for pastes (egg, vegetable, fish)
    - for roulades
    - for sauces

    How much can I store a homemade mayonnaise?

    A few days maximum in the fridge. Homemade mayonnaise has no preservatives, so it will spoil much quicker than the usual purchase.

    How many calories does the homemade mayonnaise have?

    Made according to my recipe it has about 676 kcal per 100 grams - good for bulking!

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    Hi there! I'm Paweł Białecki, the author of this site! It's great to have you here! I'm a recipe developer and food enjoyer. Here on DishCook, I share my best food recipes to help beginner chefs make their first steps into the cooking world. I like quick, easy, tasty, and healthy formulas - if you do too, then enjoy!

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