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…
The Secret to Perfect Homemade Mayonnaise
So what’s the big secret to perfect homemade mayo? There are two, actually:
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.
Once you have your measuring cup and your immersion blender, use the recipe below to prepare your mayo 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.
- Add the egg yolk to the measuring cup.
- Next, add the mustard, lemon juice or vinegar, salt, and pepper.
- Add the whey, sauerkraut, or fermented pickle juice if using.
- Pour the oils over the top of everything.
- Insert the immersion blender and blend, starting at the bottom and working your way up. This should take 10-20 seconds.
- Do not over blend.
- 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.
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!