Is this unplanned break we are all taking from our normal lives a good time to make your own mayonnaise? I don’t know. But I guess, why not, hey? If you have some eggs, then all you need to make this homemade mayonnaise is a few pantry staples, a handheld stick blender (I have this one) and about five minute of your time. Who knew it was so easy and quick to make mayo?
This one comes out creamy and mild (due to the use of American mild mustard, rather than dijon which is a lot sharper to young children’s palates, as well as mild tasting oil) and I love that you can tweak it exactly how you and your family like it. This is how we like to eat our mayo.
Homemade mayonnaise – a great fridge staple, naturally
Until recently, we were buying mayonnaise at the shops, like most people I know. But have you looked at the label to see what is actually in the mayonnaise you buy? To be fair, not all mayos are created equal.
Some contain mostly natural ingredients, while others include thickeners, artificial colours, preservatives, antioxidants and other additives. You may not eat much mayonnaise or you may not particularly care – but we try to avoid additives where possible as these things all add up.
Either way, I think homemade mayonnaise has a superior taste. You put in exactly what you like, you whip it exactly how you like it. It lasts in the fridge for at least a week, maybe a week and a half, and it’s fabulous, for example:
- with fish and sweet potato chips
- with fritters (like these zucchini and corn fritters)
- with any savoury pies (like this bacon and egg pie perhaps)
- as a dip with chicken wings
- for your sandwiches, sausages and burgers
- for salads, like egg salad or potato salad
- or even when you’re making a cake! Have you tried a chocolate mayonnaise cake before? If not, you’re in for a real treat!
What do you like to eat mayonnaise with?
What ingredients do you need to make mayonnaise at home?
Not many, I promise. I know we’re all going to the shops a bit less often these days and some ingredients are not available. I hope you either have all of these at home already, or you can still get them easily on your weekly shop.
- eggs: you will need three yolks for this recipe. I make meringues with the leftover egg whites, refined sugar-free friands (recipe coming soon!) or macarons. Any further ideas would be appreciated, since I make this mayo a lot!
- mustard: as I said above, I use mild American mustard in this recipe because that’s what our family likes. We have tried dijon but it was too strong a taste for our five year olds (not that they eat much mayonnaise but they are very opinionated). The mild mustard makes the mayonnaise taste, surprise surprise, milder.
- apple cider vinegar and lemon juice: I use both to give the mayonnaise a shot of acidity. I prefer the milder taste of apple cider vinegar over other vinegars, like red wine vinegar. I like organic apple cider vinegar with the mother, but whatever kind you have should work. I’ve tried using red wine vinegar but think that, depending on brand and age, it has the potential to “take over” the taste of the mayonnaise – which is not really what I’m after. Red wine vinegar will also taint the colour of the mayonnaise slightly, if that’s something you care about.
- salt: a pinch of good quality sea salt flakes is all this mayonnaise needs. I use Maldon but any good salt will do.
- oil: I use sunflower oil, due to its mild taste (again, you don’t want to overpower the taste of the ultimate product). I have used olive oil before but felt the taste was too strong. That said, if olive oil is all you have, go for it! Also feel free to use any other mild tasting oil you have, for example, macadamia oil would be great. I would stick to cold pressed oils as the method of oil extraction preserves the nutritional value of the fruit, nuts or seeds from which they are obtained.
Mild and creamy homemade mayonnaise
- 3 egg yolks
- 1/2 tsp mild American mustard
- 1 tbsp apple cider vinegar
- pinch (1/2 tsp) salt flakes
- 1 tsp lemon juice
- 1 cup sunflower oil
- Add the egg yolks, mustard, apple cider vinegar, salt and lemon juice into a beaker or bowl large enough to fit a balloon whisk or a handheld blender (much quicker this way). Whisk or blend until combined.
- Slowly add the oil, a tablespoon or two at a time. Whisk or blend until each addition of oil has been thoroughly incorporated before adding any more oil. The mixture will start looking lighter in colour, creamier and fluffier.
- Continue adding oil and whisking or blending until you have used up all of the oil. Whisk/blend a little longer, for 2-5 minutes, until you get the consistency you like.
- That's it! The mayo is now ready to be used immediately, or can be stored in a glass jar in the fridge for up to a week.
This recipe is based on a recipe from Kate Berry’s new cookbook Family, Food and Feelings.
The recipe makes about a jam jar’s worth of mayonnaise.
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