Mayonnaise Recipe - How to make your own

How to make mayonnaise - at Home

It's easy

Time: 5 min.

Cuisine: Condiment

Serving: Makes 600 ml

Difficulty: Easy

Easy mayonnaise recipe to make at home

A basic mayonnaise recipe that makes about 600 ml in less than 5 minutes.

Ingredients for making mayonnaise:

3 egg yolks
3 tbsp lemon juice
1/2 tsp white pepper
1 tsp salt
1 tsp Dijon mustard
500 ml Grapeseed or Olive oil (or a combination of both)

How to make the mayonnaise:

Blend all the ingredients except the olive oil in a food processor.
While still blending, slowly add the oil in a thin stream until the mixture thickens to a creamy sauce. (If the mayo is too thick, you can add a little bit of hot water to get your favorite consistency.)

Chef’s Tip: The mayonnaise will keep in the fridge for up to 2 weeks.

Which part of the world does mayonnaise come from?

“Before the sauce called Mayonnaise appeared in French cookbooks in the 18th century, several versions of similar sauces existed in Spain and in France.

In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise in Art de la Cuina (‘The Art of Cooking’). He calls the sauce aioli bo. Earlier recipes of similar emulsified sauces, usually bearing garlic, appear in a number of Spanish recipe books, dating all the way back to the 14th century Llibre de Sent Soví, where it is called all-i-oli, literally ‘garlic and oil’ in Catalan. This sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book Nuevo Arte de Cocina (‘New Art of Cooking’).

On April 18, 1756, the Duke of Richelieu invaded Menorca and took the port of Mahon. A theory states that the aioli bo sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the French court. At that point, the sauce became known as mahonnaise (indicating it was named after the city of Mahon).” – Wikipedia

Other variations on the above recipe you can investigate is the recipe published by Jamie Olivier:

2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt

Or the recipe published by The pioneer woman:

1 Egg
1 Egg Yolk
2 tsp. Vinegar (I Used Apple Cider) Or Lemon Juice
1/2 tsp. Salt
2 tsp. Mustard
1 tsp. Cane Sugar
1 c. Avocado Oil

It all depends on your personal taste and the ingredients you have at home.

Making your own mayonnaise vs a jar from the shop shelf:

So, why would you make your own mayonnaise at home instead of just grabbing a jar from the shelf? First of all, I would say the fact that it contains no preservatives, and then the fact that you can make it for cheaper than some shop-bought brands. You might already have the ingredients in your cupboard ready to go.

Staying far from shops is another good reason to make your own. Furthermore, you can add flavoring as you like.

Mayonnaise vs Aioli

Confused between mayonnaise and aioli?

What is the Difference Between Aioli and Mayo?

Aioli is not quite the same as mayonnaise. Aioli is made from garlic and olive oil, while mayonnaise is made from egg yolks and olive or mixed oil. There is a definite difference in taste between the two sauces.

Is mayonnaise healthy?

Canola and olive oil mayonnaise: When making mayonnaise you can also use canola oil, keeping in mind that canola and olive oil is still the healthier option.