How to Make Mayonnaise

Name: How to Make Mayonnaise
Total time: 5 min
Yield: 32 servings
Cuisine: American
Ingredients: 2 large eggs; 1 tsp yellow mustard; 2 Tbsp fresh lemon juice (This is needed to allow it to stay fresh for several weeks in the fridge); 0.5 tsp salt; 1.5 cup avocado oil

Serves 32

amodernhomestead.com

How to Make Mayonnaise

amodernhomestead.com

Serves 32

Directions

1Add all ingredients EXCEPT oils to a food processor (or blender) and blend until combined.
2With processor running, slowly drizzle oil into mix.
3It should take about 1 minute to pour all the oil into the egg mix.
4Once oil has been added, check mayo for consistency.
5If it is too thin for your liking, add more oil (with machine on) 1 Tbsp at a time until consistency is reached.
6Store in a glass container in the fridge for up to 3 months.
7Add all ingredients EXCEPT oils to a medium size bowl and blend until combined.
8While wisking, slowly drizzle oil into mix.
9It should take about 1 minute to see emulsification.
10Once you see the mixture starting to lighten, you can add the oil more quickly.
11Once oil has been added, check mayo for consistency.
12If it is too thin for your liking, add more oil 1 Tbsp at a time and whisk until consistency is reached.
13Store in a glass container in the fridge for up to 3 months.

Ingredients

2 large eggs
1 tsp yellow mustard
2 Tbsp fresh lemon juice (This is needed to allow it to stay fresh for several weeks in the fridge)
0.5 tsp salt
1.5 cup avocado oil

Equipment

Food ProcessorBlenderWhiskglass containermedium size bowl

Tips

Use power tools – Skip the whisk and use a food processor, immersion blender, or even a regular blender! You will ensure easy emulsification if you use a bit of horsepower
Don’t worry about the eggs – Many recipes call for room-temperature eggs, but with the use of a power blender, you can just grab them straight from the fridge.
Mustard is king – While this might surprise you, homemade mayonnaise has a wonderful depth of flavor when a little mustard is added to the mix.
Oil – You can use whatever type of oil you want, as long as it’s liquid when cold. We use a blend of olive oil and toasted sesame oil (1 cup olive, 1/2 cup sesame) to get the flavor blend we enjoy best.
Eggs – This recipe calls for whole eggs, however, you can also just use the egg yolks if the whites cause an issue for you. This results in a Japanese-style mayo texture instead.
Yellow Mustard – We use organic yellow mustard. You can also use Dijon or honey mustard for a different flavor profile.
Salt – A flavor enhancer. We use pink salt, use whatever type you like.
Lemon Juice – Needed to keep the mayo from going bad too quickly. Fresh, frozen, or bottled lemon juice works just as well.

How to Make Mayonnaise

Serves 32

amodernhomestead.com

How to Make Mayonnaise

amodernhomestead.com

Serves 32

Directions

1Add all ingredients EXCEPT oils to a food processor (or blender) and blend until combined.
2With processor running, slowly drizzle oil into mix.
3It should take about 1 minute to pour all the oil into the egg mix.
4Once oil has been added, check mayo for consistency.
5If it is too thin for your liking, add more oil (with machine on) 1 Tbsp at a time until consistency is reached.
6Store in a glass container in the fridge for up to 3 months.
7Add all ingredients EXCEPT oils to a medium size bowl and blend until combined.
8While wisking, slowly drizzle oil into mix.
9It should take about 1 minute to see emulsification.
10Once you see the mixture starting to lighten, you can add the oil more quickly.
11Once oil has been added, check mayo for consistency.
12If it is too thin for your liking, add more oil 1 Tbsp at a time and whisk until consistency is reached.
13Store in a glass container in the fridge for up to 3 months.

Ingredients

2 large eggs
1 tsp yellow mustard
2 Tbsp fresh lemon juice (This is needed to allow it to stay fresh for several weeks in the fridge)
0.5 tsp salt
1.5 cup avocado oil

Equipment

Food ProcessorBlenderWhiskglass containermedium size bowl

Tips

Use power tools – Skip the whisk and use a food processor, immersion blender, or even a regular blender! You will ensure easy emulsification if you use a bit of horsepower
Don’t worry about the eggs – Many recipes call for room-temperature eggs, but with the use of a power blender, you can just grab them straight from the fridge.
Mustard is king – While this might surprise you, homemade mayonnaise has a wonderful depth of flavor when a little mustard is added to the mix.
Oil – You can use whatever type of oil you want, as long as it’s liquid when cold. We use a blend of olive oil and toasted sesame oil (1 cup olive, 1/2 cup sesame) to get the flavor blend we enjoy best.
Eggs – This recipe calls for whole eggs, however, you can also just use the egg yolks if the whites cause an issue for you. This results in a Japanese-style mayo texture instead.
Yellow Mustard – We use organic yellow mustard. You can also use Dijon or honey mustard for a different flavor profile.
Salt – A flavor enhancer. We use pink salt, use whatever type you like.
Lemon Juice – Needed to keep the mayo from going bad too quickly. Fresh, frozen, or bottled lemon juice works just as well.