Mayonnaise is one of those things that I absolutely don’t like unless it tastes a certain way.
make sure to scroll all the way to the end of this post for my updated, best version of mayonnaise yet!
The only mayonnaise I have ever purchased (more than once, anyway) is Hellmann’s / Best Foods. I think every other brand tastes utterly disgusting. Since the first ingredient of my favorite tasting brand is soybean oil, it’s no longer in my fridge. Lucky for me, this homemade version tastes even better!
the original mayonnaise ingredients; my new version uses only one (whole!) egg.
Anyone who saw the movie Julie & Julia might remember Julia Child’s revelation that a warm bowl is the key to producing successful mayonnaise.* When using a blender, I place it in a bowl of warm water while gathering my ingredients and separating eggs. If your eggs are cold, you can place them in a bowl of warm water as well for about 5 minutes, and they will warm right up.
(*update 5/2/18: I love Julia. I love her so much. And this is absolutely true and helpful when making mayonnaise the old fashioned way with a whisk. It’s possible that it’s even true when using a blender. But I have made eleventy million billion batches of mayonnaise using a stick blender with an egg fresh out of the fridge. So I give you permission to throw the rules out the window, in this case.)
Original Mayonnaise Recipe: (makes about 1 cup)
3 pastured egg yolks, room temperature
1 T lemon juice or apple cider vinegar
1/2 t sea salt
3/4 C light olive oil (extra virgin will be too strong of a flavor)
- Place egg yolks in your blender and blend for one minute.
- Add the lemon juice of apple cider vinegar and blend for 30 seconds.
- Add salt.
- With the motor running, slowly pour in the olive oil. It will slowly get thicker, until it transforms into perfect mayonaise!
- Transfer to a clean jar and refrigerate.
UPDATE 7/22/2012: I have recently made a few batches with a stick blender, and find it to be a far superior method to the one below. Same ingredients list, but use a 2 C pyrex measuring cup (or something of a similar size & shape), and a stick blender for mixing and emulsifying. Works like a charm, and no blender to clean!
UPDATE 5/2/2018: I have been making mayonnaise a bit differently for quite some time now, and am shocked and appalled that I haven’t updated the recipe here. If you’re attached to the original recipe, I’ve left it above, but here is what I’ve been doing that I love even more, and *BONUS* it’s a cheaper and easier option. You’ll need a stick blender, which I like to call the Mayonnaise Whisperer. Seriously I can almost guarantee that you will never have a mayo fail when using this magical gadget. (plus it’s great for pureeing soups and making salad dressings!)
Here’s the updated version:Print
Use a stick blender and you’ll have foolproof mayonnaise in under a minute.
- 1 whole egg
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon finely ground sea salt
- 3/4 cup neutral tasting oil (such as avocado, light olive, or a combination)
- 2 tablespoons water, (if needed)
- 1 tablespoon lemon juice
- Place the egg, apple cider vinegar, and salt in a wide mouthed quart-sized glass jar or similarly sized vessel. Blend with a stick blender for 30 seconds.
- With the motor running, slowly pour in the oil. If it starts to get too thick to emulsify, add some water to loosen it up.
- Add the lemon juice and blend to combine.
- Store in a jar in the fridge for up to 5 days.
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