Saturday, April 20, 2013

Homemade Mayonnaise

Making mayonnaise is something that I've wanted to do for a long time, but haven't for two reasons. First, Hellman's mayonnaise is really good. I really never had a reason to make my own. Until now of course, since I know that "natural flavors" could mean anything, and that real mayo should never be able to last as long as Hellman's lasts. The second reason I have never done it is because I've heard it can be tricky - that it may not come out right and it would just be a waste. I was also afraid I wouldn't like the taste as much as I like the store-bought stuff.

Well, I conquered my fears and went for it. My Mom got me a immersion blender for Easter (you have to love a Mom that still gets her 27-year-old daughter Easter presents) and after reading how much better that works than trying to use a blender, I figured I had a better chance of being successful. Boy was I right, and I am never going back!

I feel like I should also take a moment to discuss my hatred with Hellman's foe, Miracle Whip. I know that everyone has their own opinion on the matter, and mine is that Miracle Whip is just awful. It does not taste like mayonnaise to me. It is too sweet, and has too many ingredients that I am not OK with. When you make mayo from scratch, you can see how different it is. I'm not saying there is a right or wrong, I'm just saying that for me, real mayo is the only way to go!

I could not believe how simple this was. I used the batch to make egg salad and it was delish. I was also able to use healthy oils - score! This recipe makes a pretty small batch, but since we don't exactly use mayo often around here, I didn't want any sitting in the fridge going bad. You can easily double or triple it if you are making a big batch of potato salad or something.

All you need is a glass measuring cup, or another container which an immersion blender will fit nicely into, an egg yolk, 3/4 cup oil (I used olive oil but next time will use grapeseed oil - I think the olive oil was a little overpowering, but still good!), a tablespoon of cider vinegar, a tablespoon of lemon juice, a teaspoon of mustard, and salt. Salt is a preference thing. I added a good few hefty pinches, but you might want less. You dump it all in the measuring cup and then let your immersion blender do the work. It took my blender all of 5 seconds. I was shocked. It seemed like as soon as I turned it on, I had mayo. There was a little oil left on top, but I read that you don't want to over-blend or it'll fall apart, so I stopped and just stirred in the extra oil. If you are doing a double batch, you start at the bottom of the container with the blender and then move it up as the mayonnaise is made.

It is definitely worth the effort!



Creamy goodness!
Recipe in 5th paragraph.


  1. I've thought about doing this, but the raw egg scared me off. . Not a fan of raw eggs.

    1. I have to know where the egg came from. I wouldn't use a grocery store egg that has been who knows where.

  2. Hellman's/Best Foods also uses GMO ingredients in their mayo