Easy Homemade Mayonnaise
I've been making homemade mayo for years, and my family loves it. It's an easy process that yields a creamy, flavorful condiment perfect for enhancing various dishes. Unlike store-bought mayonnaise, which often contains preservatives and additives, homemade mayo allows you to control the quality of ingredients. Plus, it's lighter and healthier, as you can choose healthier oils and adjust the seasoning to your taste. The freshness of homemade mayo adds a vibrant flavor that can elevate any dish. Whether you're spreading it on sandwiches, using it as a dip for veggies, or incorporating it into salads and dressings, homemade mayo brings a delicious richness to your food. Try this homemade mayo recipe and taste the difference it can make in your meals. Once you've made it yourself, you might find it hard to go back to store-bought versions.
Ingredients
- 85 g (3 oz) pasteurized egg yolks
- 30 ml (2 tablespoons) white vinegar
- 2-¼ teaspoons dry mustard
- 720 ml (24 fl oz) Sunflower Oil or Vegetable Oil
- 2-¼ teaspoons kosher salt , adjust to taste
- ½ teaspoon ground white pepper , adjust to taste
- 30 ml (2 tablespoons) fresh lemon juice , or as needed
Instructions
- Whisk the yolks, vinegar, and mustard: Start by whisking egg yolks, vinegar, and mustard until the mixture is slightly foamy. This step is crucial as it introduces air into the yolks, setting the stage for a stable emulsion.
- Gradually add the oil: Now, the magic of emulsification! Slowly drizzle the oil into the yolk mixture in a very thin stream, whisking constantly and vigorously. The key here is patience and control. Adding the oil too quickly can cause the emulsion to break, leaving you with a separated mess rather than a smooth mayo.
- Whisk until thick: Continue whisking until all the oil is incorporated and the mixture has thickened to the desired consistency of mayonnaise. It should be velvety and hold its shape.
- Season to taste: Now, tailor it to your taste buds. Add salt, freshly ground black pepper, and a bit of lemon juice for a bright note. Remember, seasonings are personal, so adjust according to your preference.
- Refrigerate: Once your mayonnaise is ready, cover it and refrigerate immediately. Homemade mayo doesn’t have the same preservatives as store-bought, so keeping it chilled is essential for freshness and food safety.
- Enjoy: Use your homemade mayo as a spread, in dressings, or as a base for various sauces. The possibilities are endless!
Notes
How to Store
Homemade healthy mayonnaise, transfer it to an airtight container and refrigerate. Ensure the container is clean and dry before adding the mayo to maintain its freshness. Properly stored, the mayonnaise can last for up to a week in the refrigerator.
Make-Ahead
To make the healthy mayonnaise ahead of time, you can follow the recipe instructions and prepare it in advance. Once the mayo is ready, transfer it to an airtight container and refrigerate. It's recommended to consume the mayo within a week for optimal freshness. Making it ahead allows you to have a convenient and homemade condiment whenever needed. Whether preparing sandwiches, salads, or other dishes, having pre-made healthy mayo saves time and adds a creamy touch to your meals.
Store it properly in the refrigerator to maintain quality until you're ready to use it.
Nutrition Facts
Easy Homemade Mayonnaise
Amount per Serving
Calories
84
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
8
mg
3
%
Sodium
49
mg
2
%
Potassium
2
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
11
IU
0
%
Vitamin C
1
mg
1
%
Calcium
1
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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