For those who’re questioning the way to make do-it-yourself mayo, I discovered the right recipe and it was ridiculously EASY! It turned out SO good!
Earlier this yr, I added “Make Home made Mayo” to my 12 Issues to Try in 2025 listing. It felt a type of random on the time, but it surely’s a type of expertise I’ve needed to strive for a very long time. It appeared prefer it couldn’t be too onerous to do and it was one thing exterior my ordinary kitchen expertise.
And guess what? I attempted it, and it labored!
As soon as I made a decision to strive making mayo from scratch, I did what most of us do — I searched on-line for a recipe that felt doable. That’s after I stumbled throughout this text and recipe from Impressed Style. It promised creamy, fresh-tasting mayo in only a few minutes utilizing components I already had available.
I figured I had nothing to lose, so I pulled out my meals processor.
Emulsification is Key
This do-it-yourself mayo recipe I discovered has only a few components:
- 1 giant egg
- 1 tablespoon Dijon mustard
- 1 tablespoon purple wine vinegar or white wine vinegar
- 1/4 teaspoon wonderful sea salt, or extra to style
- 1 cup (240ml) safflower oil or vegetable oil
- 1 teaspoon recent lemon juice, optionally available
You’ll additionally want a meals processor or one thing much like combine every thing up however you possibly can put together a batch of do-it-yourself mayo fairly shortly. (Many individuals extremely advocate utilizing an immersion blender for do-it-yourself mayo however my little meals processor labored simply wonderful!)
One of many huge issues this recipe emphasised was one thing known as emulsification. For those who’re like me and hadn’t heard of that earlier than, right here’s the quick model: It’s the method of mixing two issues that don’t usually combine, like oil and vinegar or oil and egg, right into a easy, thick, uniform sauce. On this case, it’s what turns your runny components into fluffy, creamy mayo.
The primary jiffy of creating it, I actually thought I had tousled. I slowly drizzled within the oil similar to the recipe stated, but it surely didn’t appear to be something was occurring. However then, little by little, the feel modified. It began to whip and thicken… and out of the blue I had precise mayonnaise!
(Word: It could be simpler to have a meals processor that has a spout on the prime that you may drizzle the oil by way of whereas nonetheless mixing. However I simply used what I had — my meals processor doesn’t have a spout — and it meant I needed to maintain taking the lid off, including a tiny little bit of oil, placing the lid again on, and so forth and so forth. It labored, but it surely positively wasn’t very environment friendly!)
Farm Contemporary and Flavorful
One factor I did in a different way from the unique recipe was use a farm-fresh egg and a dollop of mustard, which gave it a stunning yellow hue and a wealthy, tangy taste. It was positively extra vibrant than the mayo you purchase on the retailer, and I believe that made it much more enjoyable… er, possibly some folks would say bizarre. (My husband was like, “What’s THAT within the fridge?” However then he was very impressed after I informed him I’d made do-it-yourself mayo!)
Some folks would possibly desire the impartial shade and taste of store-bought manufacturers, however I beloved how actual and recent this tasted. And I beloved figuring out precisely what went into it — no preservatives or components.
Relying upon what sort of oil and vinegar and mustard you utilize, you possibly can actually change up the flavors of the mayo and discover a combo that you simply love!
Is It Actually Cheaper to Make Your Personal?
Now, I wouldn’t essentially name do-it-yourself mayo a money-saving should. A jar of store-bought mayonnaise is often inexpensive (Kroger simply had them on a loopy sale of $0.99 per smaller container!), and it lasts fairly some time. That stated, if you have already got the components otherwise you’re somebody who likes to keep away from sure oils, preservatives, or allergens, this may very well be a incredible different.
And past the sensible facet of issues, I’ll simply say this: there’s one thing actually satisfying about making one thing from scratch. I felt so proud when all of it got here collectively (and sure, I may need performed a little bit pleased dance within the kitchen).
What I Need to Attempt Subsequent
Now that I’ve dipped my toe into the world of emulsification, I’m curious what else I could make! Salad dressings? Aioli? Hollandaise sauce? I’d like to strive just a few extra recipes that construct on this identical approach.
Have you ever ever tried a do-it-yourself mayo recipe? Or tried some other recipes that use emulsification? I’d love to listen to your favorites within the feedback. For those who’ve ever performed one thing new that made you are feeling extra assured and artistic within the kitchen, I’d love to listen to about that, too!
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