Mayonnaise from Scratch

Just a couple of ingredients and less than 10 minutes is all you need to make your own Mayonnaise from Scratch at home!

Way Easier to make than you think: Homemade MayonnaiseSince starting our Scratch Cooking journey we’ve been so pleasantly surprised at how simple so many everyday products are!  Mayonnaise From Scratch was one that surprised us the most it has to be one of the easiest condiments to make from home!Making your own mayonnaise from scratch is easier than you think!Just a few super simple ingredients: vegetable oil, egg yolks, red wine vinegar, salt, and Dijon mustard (also super easy to make!)Making your own Mayonnaise is MUCH easier than you think!Everything into a blender except the oil, give it a good pulse, then slowly… like super slowly add the oil with the blender still blending. First, if you can, just a drop at a time. Then a super slow small stream, then a steadier stream until it’s all incorporated.  This is the process of emulsion – the blending of two otherwise ‘unblendable’ liquids: Oil and Vinegar. The egg yolk acts as the emulsifier, the binder that keeps the two liquids together and prevent them from separating. Making your own Mayonnaise is much easier and quicker than you think!Yay, Science!Just a couple of ingredients and less than 10 minutes is all you need to make your own Mayonnaise from Scratch at homeSo simple. So easy.  And SO much better tasting.  Mayonnaise from Scratch, it’s one of the easiest condiments to make at home, from scratch.  Then, you can use it on your favorite sandwich, in a delicious homemade Sriracha Mayo, or in a from scratch Chicken Salad!  

Mayonnaise from Scratch
Yields 2
DIY Mayonnaise!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 egg yolks
  2. 1/4 cup of red wine vinegar
  3. 1 Tablespoon of Dijon mustard
  4. 1 1/2 cups of Vegetable oil (peanut oil could also be used)
  5. Kosher salt
Instructions
  1. Put egg yolks, red wine vinegar, and Dijon mustard in food processor.
  2. Turn on low and then slowly drip a drop at a time the oil in while blending until it takes on the consistency of mayo. Then slowly add a stream of the oil while blending until it all is incorporated.
  3. Transfer to mason jar and refrigerate immediately (as this contains raw eggs).
  4. The time that the mayo will last depends on the freshness of your eggs. For standard store bought eggs, at least a week - two weeks. Farm fresh eggs may allow it to last longer.
Notes
  1. Use the freshest eggs possible for this recipe as this recipe does use raw eggs.
  2. If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
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Making your own Mayonnaise is so much easier than you think! You'll never go back to store bought mayo again!Go ahead, Pin Me!

  • I’m wondering if I could sub in coconut or avocado oil? This recipe is getting pinned. I need to figure this out! Thanks Tracy!

    • Hi Diane! Avocado oil definitely! I’ve seen it with lemon juice swapped out for the vinegar. Coconut oil though, probably not since it has such a strong coconut flavor – although that could be a fun mayo too! Let me know if you make it with avocado oil; I’m curious! 😀

  • Who knew making mayo would be so easy? I will never go back to store bought mayo, I use olive oil and it turns out great.

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