If you’re a big fan of mayonnaise, you’ll love this easy recipe! In the 18th century, a French chef from a place in Mahon which is located in Menorca, Spain invented mayonnaise, originally called ‘Mahonnaise.’

For years, I avoided store-bought mayonnaise, I found it wasn’t healthy enough for my liking, especially with all the preservatives, sugar, and corn syrup. I never thought to make it at home until I stumbled upon a trendy YouTube recipe that uses boiled eggs instead of raw eggs. I tried that recipe a few times, but unfortunately, it didn’t emulsify properly. After conducting extensive research, I discovered that mayonnaise is quite simple to make. The traditional recipe is straightforward, and now that I’ve learned how to prepare it at home, it has become a regular part of my routine.

You have no idea how much I love mayonnaise; when I make recipes that include it, I often find myself wanting to add even more. Now, I can do so without any guilt. By making mayonnaise at home using healthy oils, such as grapeseed oil, I can create a condiment that is not only delicious but also good for my health. Our bodies need healthy fats for optimal brain function, which is composed of about sixty percent fat. Did you know that vitamins A, D, E, and K are fat-soluble? These vitamins require healthy oils for absorption; without such oils, these vitamins pass through our bodies without proper absorption. Grapeseed oil is loaded with Vitamin E, which is great for your immune system and health.

Mayonnaise is essentially an emulsion of two main ingredients: oil and eggs. In Russia, mayonnaise is one of the most popular condiments, used on a wide variety of dishes. And for good reason—it’s delicious! When making mayonnaise, choosing the right oil is crucial. We prefer using grapeseed oil because it has a neutral and light flavor. This oil is derived from the seeds of grapes and helps create a clean and balanced taste.

We have tried making mayonnaise with canola and olive oil but found the taste to be a bit greasy. Therefore, a neutral oil is essential for this recipe. Other oils that have a clean taste, such as light olive oil or avocado oil, can also be used.

Ingredients

Grapeseed oil, Dijon Mustard, Lemon, White Vinegar, Salt, Egg.

Grapeseed oil is an excellent choice for making mayonnaise. It produces a light, neutral-tasting condiment that complements both main courses and side dishes perfectly. For the best results, use French mustard, specifically Maille. If you don’t have lime on hand, lemon can be a suitable substitute.

You can substitute white vinegar with apple cider vinegar if needed. It’s advisable to use a very minimal amount of salt since Dijon mustard already contains salt. While using pasteurized eggs is recommended, if you can’t find them at your supermarket, you can pasteurize eggs at home. It’s a convenient option! [Read below for instructions on how to do this.]

Instructions

Use room temperature eggs. It takes approximately three minutes for an egg to reach room temperature. Start by cracking one egg into a bowl and setting it aside. This step will help the egg emulsify with the oil. Next, pour the grapeseed oil into a narrow immersion blender container, which is best for this process.

Squeeze the juice from one lemon into another bowl, then add the lemon juice to the container with the grapeseed oil. Add Dijon mustard and white vinegar to the mixture, followed by the cracked egg. Finally, sprinkle in a pinch of salt. Place the immersion blender into the container, ensuring that it is positioned right at the bottom before you begin blending the ingredients.

how to make mayonnaise — *Make sure to measure the oil properly. Add the oil first and then the egg to ensure accurate measurements.*

You will notice a thick white cloud beginning to form at the bottom of the container. This is known as the emulsion process. As it occurs, it’s important to slightly lift the immersion blender to allow the emulsification to continue moving upward. The mixture will quickly thicken and turn into mayonnaise within ten to fifteen seconds. After that, taste the condiment to check the flavor. If you prefer a tangier taste, you can add a little more vinegar. If the mixture is too creamy and you’d like to loosen it up, add a teaspoon more of lemon juice.

Expert tips

The best oils to use for mayonnaise include grapeseed oil, light sunflower oil, light olive oil, or avocado oil. Strong-flavored oils, such as canola oil, may result in a greasy-tasting mayonnaise. If you only have extra virgin olive oil and grapeseed oil, you can use a ratio of 3/4 cup grapeseed oil to 1/4 cup olive oil. Some people prefer to add the oil gradually; however, this may overwhelm the egg and cause the mixture to separate. It’s best to add all the grapeseed oil and other ingredients to the immersion blender container and then blend from the bottom up. This foolproof method works every time because the immersion blender creates a vortex.

Dijon mustard is essential to this recipe, and it’s highly recommended to use an authentic French mustard such as Maille. Dijon mustard has a sharp flavor that helps bind the egg with the oil, whereas standard yellow mustard is much milder compared to French Dijon mustard.

How to Store Homemade Mayo?

Store homemade mayonnaise in an airtight container in the refrigerator for four to five days. Using apple cider vinegar can extend the shelf life of your mayonnaise to up to seven days, as it contains natural cultures called probiotics. If you are making large batches, be sure to label the container with the date of creation.

How to Pasteurize Eggs?

It is advisable to use pasteurized eggs when making mayonnaise. Boil a pot of water and place one egg in the water for about one minute. Remove the egg and let it cool down. Crack the egg into a bowl and use it as needed. Note that if a small amount of egg white forms during this process, it is still safe to use in your mayonnaise.

What can you eat Mayonnaise with?

Everything! You can enjoy homemade Mayonnaise with Fried Chips, Chicken Shawarma, Waldorf Salad, Chicken and Mayo Sandwich, Honey mustard potatoes, and Potato Salad.

Mayonnaise

Print Pin Rate

Course: Condiment

Cuisine: French

Prep Time: 5

Cook Time: 3

Total Time: 8

Servings:

Calories: 205kcal

Author: thetastejournal.com

Ingredients

Instructions

Preparation: Crack a room temperature egg into a bowl. Add the grapeseed oil to the immersion blender container. Add the Dijon Mustard and the White Vinegar.
Lemon: Squeeze the juice of one lemon or lime. The lemon should yield approximately two to three tablespoons of lemon juice. Add it to the container.
Emulsification: Add the immersion blender to the bottom of the container and blend for approximately six to eight seconds, working your way up to ensure all ingredients are emulsified. The entire process should take ten to fifteen seconds. At first, you will notice plumes of a creamy substance almost cloud-like; thereafter, the mayonnaise should form quickly. Once thoroughly emulsified, taste and check the flavour.
Taste test: Add more vinegar for a sharp, tart taste. And if you would like, add more lemon juice to reduce the taste of the oil. Generally, Grapeseed oil will have a very neutral taste; vinegar, Dijon mustard, and lemon play a considerable role in creating that traditional mayonnaise taste.