Artisan Style Mayonnaise
I much prefer making my mayonnaise fresh at home. Obviously, it saves money at the grocery checkout, but the main advantage is in taste. Home made is not loaded with chemicals and preservatives and tastes fresh because it is fresh.
1 egg yolk (if you are uncomfortable using a raw egg, see this post for instructions on how to pasteurize an egg yolk)
1 tsp dried mustard
¼ tsp salt
dash of cayenne pepper
1 TBS vinegar or lemon juice
1 cup oil
mixer (I use a hand mixer and accompanying beaker)
liquid measuring cup
In bowl or beaker, beat together egg yolk, mustard, spices, and one Tablespoon of the vinegar.
Continuing to beat on a high speed, slowly drizzle oil into the mixture in a steady stream.
The mixture will gradually coagulate.
When all of the oil has been mixed in, it should be thick and white. Beat in the last Tablespoon of vinegar.
Use or refrigerate immediately.
|Low in sodium
Very low in sugar
Play around with oil and vinegar combinations. Olive oil and balsamic vinegar make a wonderful tasting mayonnaise, but the color is kind of grayish. I prefer rice wine vinegar and safflower oil or canola oil.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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I’ve made mayo a few times, but haven’t found a recipe I’m happy with yet. I like that this has only 1 egg yolk. My previous attempts called for 3, and I didn’t like the taste. I think you forgot to put the amount of oil in the recipe. I’m going to give this a try!
I fixed it – it should have been one cup. Thank you for pointing that out!
Just fyi – I don’t always put that second tablespoon of vinegar in – it always tastes just fine without it and my kids are young enough that the extra vinegar isn’t always appealing to them.
Hi there – I just found your blog from the Acting Balanced blog.
I’ve never tried making mayo but I’ve always wanted to give it a try. I don’t have one of the hand mixers. I do have a blender and a small food processor. Do you have any suggestions for which works better?
It doesn’t work in my big food processor, but I’ve never tried it in the small one. One of my kids threw away the whisk attachment to the hand blender I use, and while I was waiting for the replacement to come via mail order, I used a regular mixer. After trying the food processor and failing, I didn’t want to waste the supplies on the blender and have it not work, either — I knew the mixer would work. I just used a hand-held and beat it on high. It works just fine.
Hi! I just came over from heavenly homemakers & wanted to check out your mayo recipe. I don’t have a hand blender but I do have a hand-held mixer with the 2 round swirly attachment thingys (that’s my technical description)
Anyway, you’ve used that? It’s worked OK for ya?
Also, I’ve read elsewhere that the eggs have to be organic or farm fresh. Is this true? Can’t just use regular store bought eggs?
I think that a hand-held mixer would work. Use it on high speed.
I have had better result with a farm-fresh egg. The yolk is richer looking – my guess is that maybe there’s more protein present that bonds better with the oil? I don’t know. However, I have successfully made mayo with store-bought eggs.
Good luck with it!
I’ll give it a whirl, thanks Halle!
How long does it keep in the refrigerator? Does it keep without separating?
The one vital piece of information not included in your creation, greatly concerns the general health of our population. It stems from the idea that the creator of a universal recipe, should in fact have the requisite knowledge not to include an ingredient that will effect a disease.
No mention given of name of the oil used, just an amount. If the author selects one of a host of hydrogenated cooking oils, the end result will aid in the Perpetuation of Type II diabetes.
All vegetable oils like Canola, Soy Bean, Cottonseed, and the like cause Type II. The only
normal natural oils for choice are natural butter, oiive oil, palm oil, coconut oil, bacon fat,
and lard. There are no others! Does the creator wish to help the epidemic, which is alone
causing the death of a half-million of uninformed sole in the U.S. each year? I hope not!
I don’t think The Creator would ever advocate bacon fat.
Sorry – I missed responding to this.
I wouldn’t keep it longer than one week. I’ve never had a problem with it separating.
If you are watching your cholesterol, will the egg white substitute in a homemade mayo recipe or is mayonaise just one of those things where you need a yolk?
You should be able to use an egg white just like you use an egg yolk.
It’s worth a try.
I’ve never made mayonnaise in my life, but egg white and egg yolk are so different I would guess they couldn’t replace each other. The white is mostly water and protein while the yolk is mostly fat. I think you need the fat to create the emulsion(?) of the mayo?
I just looked up “egg white mayonnaise” recipe and there was one – exact same ingredients as my recipe but with white instead of yolk– so, if you can spare the egg and the oil, it might be worth a try. Maybe the protein in the white does something similar with the oil that the fat in the yolk does.
Maybe so. And maybe the amount fat in the yolk is too small compared to the amount of oil to matter if it’s not there.
I should try making your recipe some time.
I tried this recipe. Didnt thicken up. I did try to pasteurize the egg yolk for 5 min, at between 350 and 500 deg. for five minutes. The egg yolk didn’t look cooked. I used one of those hand held electric mixers with the airplane looking proppeler. mixed it for a couple minutes but just looked like egg nog. I dont know if it was the mixer I used or what. Any suggestions?
Pasteurization happens when you gently heat an egg to 140-150° degrees F for about 3-5 minutes. It sounds like you over-cooked it. Here is the link to the instructions on how to do it: http://www.halleethehomemaker.com/2010/01/how-to-pasteurize-an-egg/
Does your mixer have a whisk attachment? I’ve done it with the kind like you have – and it works. You center the machine over the egg yolk and pull up then bring it back down – moving the mixer up and down. However, the whisk attachment works WAY better.
Sorry, I was wrong at the temp I used. It was between 135 and about 148 deg.F . I didn’t use a digital thermometer, just an analog model. Thanks for your responce.
You might have just had a dud egg. I’ve had that happen before. The picture in the bottom of my pasteurization post is the mayonnaise I made with the egg I pasteurized in the pictures, so I know from experience it works.
Two words: stick blender, throw a room temp large egg in your jar the one cup of oil a pinch of salt and I also like to add a dash of Garlic pepper and 2 TBS of lemon juice, put the stick blender all the way to the bottom and run it for 20 seconds and then slowly bring it up takes less than 40 seconds to mix up wonderful mayo