5 Minute Mayo: Secrets for Perfect Homemade Mayonnaise

Posted on Sep 24, 2013 in Blog, Fermentation, Recipes | 24 comments

5 Minute Mayo: Secrets for Perfect Homemade Mayonnaise

I was tempted to call this article “Homemade Mayonnaise Without Tears” but, alas, a very clever fellow blogger at JustHungry.com beat me to it. I love her title because anyone who has tried to make homemade mayonnaise has probably realized by now that the process can be painstaking, frustrating, maddening, and downright tearful. Creating an emulsion with oil and egg yolk using a whisk or electric beaters is difficult to say the least and I’ve been ready to give up the endeavor entirely on more than one occasion…that is, until I came across an innovative technique from the Crunchy Betty blog. Now, I make delicious homemade mayo easily and flawlessly every time. What’s better, making mayonnaise is no longer an activity likely to end in tears. To learn my mayo-making tips, tricks, and secrets keep reading!

Two Problems with Most Homemade Mayonnaise Recipes

The way I see it, there are two main problems with homemade mayonnaise recipes. Most mayo recipes ask that you slowly (and I mean slowly) drizzle your oil over the egg yolk while whisking at high speed to create what’s called an emulsion (i.e. a culinary mixture of two liquids that would ordinarily not mix together, like oil & water). This process is not easy to master and the results are only consistent in their unpredictability. I’ve yet to get a good handle on this technique and have thrown away (*gasp) more than one attempted batch of homemade mayonnaise.

My second gripe with most homemade mayonnaise recipes is its short shelf life. Typical homemade mayo lasts a week (two if you are lucky) in the fridge and needs to be tossed after that. This is a real disappointment, especially after you labor over it to get a consistent and emulsified end product. Below, I’ll teach you a trick to make your homemade mayonnaise last for weeks (yes, plural) in the fridge! But first, the secret to perfectly emulsified homemade mayo…

mayonnaise recipe

The Secret to Perfect Homemade Mayonnaise

So what’s the big secret to perfect homemade mayo? There are two, actually:

1. A Pyrex 2-Cup Measuring Cup

2. A KitchenAid Immersion Blender

These two items are all you need (and the mayo ingredients, of course, silly!) for making perfect homemade mayonnaise every time. Any glass measuring cup and immersion blender should do the trick, but just to be safe I’ve included affiliate links above to the ones I use.

The Ingredients

Once you have your measuring cup and your immersion blender, use the recipe below to prepare your mayo ingredients!

5 Minute Mayonnaise
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 1 Egg Yolk (at room temperature)
  • 2 tsp Mustard
  • 1 tbsp Lemon Juice OR Apple Cider Vinegar
  • ½ cup Organic Neutral Oil (canola oil, sunflower, safflower)
  • ½ Organic Olive Oil
  • ¼ tsp Sea Salt
  • Black Pepper to taste
  • For Lacto-Fermented Mayo: Replace 1 tsp of lemon juice/vinegar with 1 tsp of fresh whey, sauerkraut juice, OR pickle juice and proceed with recipe.
Instructions
  1. Add the egg yolk to the measuring cup.
  2. Next, add the mustard, lemon juice or vinegar, salt, and pepper.
  3. Add the whey, sauerkraut, or fermented pickle juice if using.
  4. Pour the oils over the top of everything.
  5. Insert the immersion blender and blend, starting at the bottom and working your way up. This should take 10-20 seconds.
  6. Do not over blend.
  7. Spoon into a glass jar and refrigerate OR if fermenting, allow it to rest on counter for 7 hours before refrigerating.

The Emulsification Process (i.e. Making Mayo)

Once all of your ingredients are combined in your Pyrex measuring cup, place your immersion blender into the Pyrex. As soon as you turn it on you’ll see the mayonnaise begin to emulsify. Blend, starting and the bottom and working your way up so that the oils are slowly incorporated into the emulsified mayo below. This whole process takes about 10 to 20 seconds. Do not over-blend. If you can’t get every last drop of oil incorporated, no worries. Simply stir it into the existing mayo. Now spoon your homemade mayonnaise into a glass container of your choosing and refrigerate! Want to make lacto-fermented mayonnaise? See below.

homemade mayo process

Making Lacto-Fermented Mayonnaise

Want your homemade mayonnaise to last longer and contain healthy probiotics? Consider fermenting it using a lacto-fermentation process! To do this, replace 1 teaspoon of the lemon juice/vinegar with either fresh whey, sauerkraut juice, or fermented pickle juice and proceed with the recipe above. When finished, simply leave the jar of mayo on the counter for 7 hours to lacto-ferment. This process will keep your mayonnaise fresh for weeks in the fridge. Furthermore, the mayo will contain gut-healthy bacteria. At my house, we’ve had mayo last for up to 2 months in our fridge without going bad! I bet that it would last even longer if we didn’t eat it first. As always, never eat food that looks or smells funny and use your judgment–it’s best to be on the safe side.

So that’s it! A super simple, tear-free recipe for homemade mayonnaise with an option for making lacto-fermented mayonnaise. Enjoy!

Get Started:

24 Comments

  1. I wanted to try making homemade mayonnaise, but was chicken to try because of the difficulties. Thanks for explaining this easier method. Where does one obtain “fresh whey”? I assume the sauerkraut juice or pickle juice are not the kind that come from the store. I really need to learn more about lacto-fermenting.

    • You can get fresh whey from straining plain live yogurt through cheesecloth. And yes, the sauerkraut and pickle juice are from my homemade recipes (see the blog).

  2. I cannot wait to try this recipe :) I have been looking for more ways to use my immersion blender and wanting to make my own mayo for a while, thanks so much for the recipe – love your blog!

  3. Looks fab…could I use kombucha for the fermenting liquid?

    • I’m not sure, but you could try it…let me know how it goes!

  4. Looks awesome! I’ve *attempted* making mayo before, but it was horrible, haha. This process seems SO much easier. Thanks! How long does this stay fresh in the fridge (same as prior recipes – 1-2 weeks?)?

    • Mine stays fresh for weeks (plural)! Especially if I ferment it for a few hours (see lacto-fermentation section at bottom of this post).

  5. this so did not work. not sure why. :(

  6. I’ve been leery of using raw eggs in products the last few years because of the salmonella issues. Do you think it is safe? I would like to make homemade mayo again because of all the additives in store products, and allergies to soy and wheat.

    • Sharon,
      I would say this depends on your source of eggs. We have our own chickens and they are healthy and pasture-raised. We candle our eggs (make sure there are no hairline cracks that could lead to issues) and consume them raw in eggnog and ice cream and such regularly with no problems.

      I would be concerned about using “regular” store bought eggs raw because of how the chickens are raised–a very unhealthy environment leading to many issues. Local eggs from a diligent farmer would be preferred to use for raw consumption.

      • It is mandatory that conventional eggs in Canada be cleaned in a solution before they are sold. This removes the naturally occurring bacteria from the egg shell and that is why conventional eggs must be refrigerated – they no longer have natural “protection”. The salmonella comes for the exterior of the egg shell, not the raw egg itself however the bacteria from the outside of the shell can transfer onto the egg during use. Europe, it is actually against regulation to chemically clean the eggs before they reach the consumer. Local farmers tend not to chemically clean their eggs (just clean off the poop and feathers!) so they don’t have to be refrigerated.

  7. Does fermented mayo taste like regular mayo?

    • I think so. Can anyone else chime in?

  8. This looks pretty easier to make… I do not like mustard instead of these can I use something else.

  9. Could you use a whole egg instead of just the yolk? I know a lot of recipes you can do that, just wondering if it would work with this method. Thanks!

    • You want to use only the yolk for this recipe. Save the white and use it next time you scramble up some eggs :)

  10. Can I use all olive oil instead of using the other oils? I only buy olive oil.

  11. I use this method for making mayonnaise but I do use one whole egg. It works! Actually I follow the recipe in the instruction book that came with my stick(immersion) blender and add one tablespoon of whey at the end.Also I use some melted coconut oil with olive oil and cold pressed rape seed oil which makes a set mayonnaise once it’s been chilled.

  12. I thought, or was told, that you must not whisk it fast i.e. using a blender, as it makes it split and will not emulsify, so have been tiring out my arm, by hand whisking.can I use virgin oil, and extra virgin, or does it have to be the other. Thank in anticipation. any advice would greatly appreciated.

  13. Hi there! Thanks so much for this recipe. I’ve been making it for months. I have a question for you. Does the egg temperature make a huge difference for you? I only wonder because there are about half the time I make this and it comes out perfectly, and half the time it stays liquidy and won’t “congeal” or “emulsify” into Mayo and I have to throw it out. I can’t figure it out! The only difference I can possibly see between my successes and failures is the possible egg temp. Any ideas? Thanks!!

    • Yes! Room temp eggs are best. Good observation.

  14. Be careful to use really organic eggs. We are writing a book on health and the environment which goes into detail about the risk to humans of consuming any eggs due to the contamination by a virus that is linked to cancer microbe. Look into the work of Rife, who cured cancer in 1934. He said most chix eggs have the cancer microbe and he used to grow alot of cancer to study it, said pork is the best medium to grow cancer on. Other scientists validated his work,especially Dr. Livingston-Taylor. Educate yourselves, read The Cancer Cure That Worked by Barry Lynes

Leave a Reply

Your email address will not be published. Required fields are marked *