Just a couple of ingredients and less than 10 minutes is all you need to make your own Mayonnaise from Scratch at home!
Since starting our From 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 because it’s so easy to make!
The best part – you probably already have all of the ingredients you need in your pantry already.
Oh and Dijon Mustard From Scratch – another from scratch condiment that’s super wasy to make!
Egg yolks – yes, just the yolk. But keep those whites!
Ways to Use Egg Whites
- Add everything but the oil in a food processor and give a quick pulse.
- Add oil super slowly, just a drop at a time and then very very slowly while it’s all blending.
- And done!
The biggest thing is making sure to add the oil slowly while the food processor is running. Like super slow. 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. Yay, Science!
Keep it stored in the fridge for up to a week.
Yes, you need to make sure that it emulsifies. Plus it’ll make it nice ‘n creamy.
Not all is lost! Just add another yolk to the mix and that will will help to re-emulsify the sauce and bring it back to creamy.
So simple. So easy. And SO much better tasting than what you get in a jar. Mayonnaise from Scratch, it’s one of the easiest condiments to make at home, from scratch.
Other Condiments to Try
Now that you’ve dipped your toe in the from scratch condiment pond, are you ready to jump in? Here are some other super easy to make classic condiments!
Mayonnaise from Scratch
- Food Processor
- 2 egg yolks
- 1/4 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 1/2 cups Vegetable oil peanut oil could also be used
- Kosher salt
- Put egg yolks, red wine vinegar, and Dijon mustard in food processor.
- 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.
- Transfer to mason jar and refrigerate immediately.
- 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.