Just 3 Minutes to Mayo

Q: Why on earth would someone make their own mayonnaise?

A: Because it tastes really good + it’s probably healthier + it’s pretty easy + it can be much less expensive.

 

Go to your refrigerator and grab that jar of mayonnaise tucked behind the ketchup and the weird jar of jelly you can’t remember buying.

Check the expiration date.

Unless you regularly use a lot of mayonnaise at your house, you weren’t sure if it was expired or not until you checked the date. A lot of us just threw that jar away and it wasn’t anywhere near empty. I hate that! (And then we pulled it back out, washed the jar, and recycled it, of course.)

 

Real Food

Last time I checked, the country’s most popular and best-selling mayonnaise had the following ingredients:

SOYBEAN OIL, WATER, EGGS, VINEGAR, CONTAINS LESS THAN 2% OF SUGAR, EGG YOLKS, NATURAL FLAVOR (CONTAINS MUSTARD), LEMON JUICE CONCENTRATE, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), DRIED GARLIC, DRIED ONIONS, PAPRIKA

 

But that’s not an organic product, so let’s check one of those.

ORGANIC EXPELLER PRESSED SOYBEAN OIL, WATER, ORGANIC EGG YOLKS, ORGANIC WHOLE EGGS, ORGANIC DISTILLED VINEGAR, SALT, ORGANIC MUSTARD (ORGANIC DISTILLED VINEGAR, WATER, ORGANIC MUSTARD SEEDS, SALT, ORGANIC SPICES), ORGANIC LEMON JUICE CONCENTRATE.

Okay, I guess that’s better. Organic, non-GMO, expeller pressed vs. chemically extracted, no chemical additives, nothing hidden under the name natural flavor. Of course, it’s more expensive and it has a shorter shelf life.

 

3 Minutes

Most of the time when I need mayonnaise, I only need a little bit — by which I mean a cup or less.

Before we start, if whisking for 3 minutes is a challenge for you, no worries, this can easily be done with a hand mixer with a whisk attachment. Keep it at a speed which is closer to a fast whisk and less of a whipping cream speed. Here’s the Cuisinart model I use — notice the whisk!

my hand mixer

 

Simple

I start with an egg yolk, a dab of Dijon mustard, pinch of salt and pepper, and either a splash of white wine vinegar or a splash of lemon juice. It kind of depends on the flavor I’m shooting for. Tuna salad is lemon juice, potato salad is vinegar, and so on.

Real mayonnaise uses simple ingredients and is easy to make! Visit suppertimeblues.com to learn more.

 

By the way, tartar sauce is this mayo plus some pickle relish, a little more lemon juice, and a dash of salt. It’s outstanding. (You can get more complicated using capers, mustard, shallots, and herbs. If company’s coming. Try the Extra Tangy Tartar Sauce Recipe over at SeriousEats if you’re curious.)

Whisk that for a full minute. It will start to get frothy.

Drizzle oil, whisking steadily. Visit suppertimeblues.com to learn more.

Then drizzle a scant cup of oil over the next two minutes while you keep whisking. Slower at first.

By the way, I prefer mostly canola oil but sometimes I use a little good olive oil too.

 

Mayonnaise, ready to use. If you've never had homemade, you must try this. Visit suppertimeblues.com to learn more.

 

But it’s a bit yellow?!

I know. We’re used to very white. The commercial manufacturers use high-speed mixing machines which lets them cut costs by using very little egg and a bunch of water. They also more often than not use soybean oil, which is a bit lighter, and egg whites. I prefer a good canola.

It’s so good. Taste it. See?

As a side note, I guess, technically speaking with the addition of the mustard this is a rémoulade.  But notice the two labels we looked at earlier both had some in it. However, if you don’t like the tang of the mustard, feel free to leave it out or use a little less of it — I’m not the mayonnaise police.

If you have one of these not work, for whatever reason — it sometimes happens at first, then please try it again. You probably added the oil too fast or too much at once. You can do this.

Fresh homemade mayonnaise can be whisked by hand or whipped up with an immersion blender. Visit suppertimeblues.com to learn more.

3 Minutes to Mayonnaise

Prep Time: 3 minutes
Author: Millions of chefs for more than a hundred years

Making your own mayonnaise is quick and easy. Make sure you keep whisking and drizzle the oil, not pour, or the mayo will "break" and be watery.

Print

Ingredients

  • 1 egg yolk Use good eggs with yolks that are more orange than pale yellow. It's so worth it.
  • 1 teaspoon Dijon mustard
  • pinch salt and pepper
  • 1 teaspoon lemon juice or white wine vinegar
  • 3/4 cup light oil I use mostly canola.

Instructions

  1. Whisk everything except the oil in a medium-sized bowl (to give you some room to whisk) for 1 minute.

  2. While whisking, drizzle the oil into the bowl over the next 2 minutes. Slower is better than faster until you get a feel for it.

Using an Immersion Blender

If you own one, an immersion blender makes even shorter work of this. Some people call it a hand blender, or a stick blender, or as Chef Emeril Lagasse likes to say, a boat motor. I use this KitchenAid model.

I included a picture of the jar I use too. It’s important that it be just a bit larger in diameter than the blender end itself. If it’s too big, like a bowl for example, it won’t work because it doesn’t draw the ingredients into the blender itself. Also, make sure to use the high speed if yours is adjustable.

Put all of the ingredients in the jar and put the blender at the bottom of the jar. Start blending and after the mix starts to emulsify (or thicken) raise the blender up to incorporate anything left at the top.

Do NOT overblend it.

Quick tip: if it’s too thick, add a tablespoon of water and re-blend for a couple of seconds.

Immersion Blender

 

It looks like this when you stick a spatula in it LOL.

 

So remember:

Don't eat fake mayonnaise! Especially when it's so easy to make your own! Visit suppertimeblues.com to learn more.

Be well, friends, and thank you for stopping by. Cook for each other and until next time, peace.
Bill (signature)

I hope you enjoyed this and found it useful. If so, please consider sharing it. And I'd really appreciate a recipe rating below if you made this dish at home. Thank you!

Instagram logo

If you make this recipe, post a photo with the hashtag #suppertimeblues and tag @suppertimeblues — I'd love to see it on Instagram, Facebook, or Twitter.

You may also like:

Suppertime Blues is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

2 thoughts on “Just 3 Minutes to Mayo

  1. Sounds easy and it’s something I’ve always meant to try making myself – so now, with your guidance, I feel empowered! Oh, what about shelf life (refrigerator shelf, that is)?

    • Keep it sealed in the refrigerator and you should easily have a week or more. Oddly enough, there is a method where you add whey to it and it supposedly keeps for months, but I haven’t tried that. I try to only make what I need so I always have fresh. Let me know how it goes!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.