Mayonnaise from Scratch
Just a couple of ingredients and a few ingredients is all you need to make your own homemade Mayonnaise from Scratch at home!
Servings 16
Calories 26kcal
Ingredients
- 2 egg yolks
- 1/4 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 1/2 cups Vegetable oil
- pinch Kosher salt
Instructions
- Put egg yolks, red wine vinegar, and Dijon mustard in food processor and pulse a few times until the egg yolks are all blended.
- 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.
Video
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Notes
Storage
This homemade mayo will last in the fridge for up to two weeks.
Substitutions
Vegetable Oil: You can also use canola oil, olive oil or even avocado oil!
Red Wine Vinegar: You can also use white wine vinegar.
Eggs: Necessary for this recipe. And be sure to use the freshest eggs possible for this recipe as this recipe does use raw eggs.
Thickness
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.
No Food Processor, No Problem
You can also use a bowl and a whisk! But be sure to add that oil slowly as your whisk.
Slow and Steady!
Make sure to add the oil very very slowly to emulsify it. If the mayonnaise breaks, add another yolk to the food processor. It will help to re-emulsify it.
Nutrition
Serving: 2tablespoons | Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 12mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Calcium: 3mg | Iron: 1mg
