I remember the first time I successfully made my own mayonnaise. I felt like a cavewoman who discovered how to make fire. Since then, I’ve toyed with different ways to make it, using different kinds of vinegars, different ratios of oil to egg, different seasonings, and so on. Some methods have been successful, and others… not so much. At times I’ve found it enormously frustrating. But, I’ve learned from all my mistakes, and I think I’ve finally got a good method nailed. If you want to learn how to make homemade mayonnaise, there are tons of recipes on the internet for basic homemade mayo, but this is my own personal favorite. I think I’ve finally got it doctored up to the right proportions. It’s not too sour, not too spicy, not too sharp: it’s juuuuuust right. #goldilocksmayo
If you’ve never made mayo yourself, it can seem intimidating and scary. And when you’re first getting started, there can be a bit of trial and error. But, don’t give up! When you finally do get it right, you will be so happy and will never want to go back to store-bought mayo again!
- 1 cup and ¼ cup extra light olive oil
- 1 egg
- 1 ½ tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1 tablespoon gluten-free mustard
- ½ teaspoon salt
- 1 pinch paprika (omit if nightshade-free)
Combine egg, ¼ cup olive oil, vinegar, garlic, mustard and salt in the bottom of a glass jar. Let it sit on the counter for however long it takes for everything to come to room temperature (usually about 2 hours). Looks gross now, but trust. It will be amazing.
Using an immersion blender, pulse a couple of times so everything is mixed. As the oil mixes with the vinegar and egg, it will go from translucent to opaque and creamy looking. Colloids!
Pour in one tablespoon of oil, then use the immersion blender to mix it in thoroughly.
Once it’s completely incorporated, add in the next tablespoon of oil and blend. As you add more and more oil, the mixture will become thicker and the pitch of the blender will change. This is good! It will get a little bubbly as the blender whips the mayo. Continue, a tablespoonful at time, until all the oil is mixed in.
And you’re done! Pop a lid on the jar and put it in the refrigerator!
Now, my best tips that I’ve learned from my own mayo-stakes (see what I did there?):
- It’s tempting to pour more oil in, but don’t add any more than a tablespoon at a time. Patience is key.
- Make sure all the ingredients are completely at room temperature before you start.
- Make sure all the oil is mixed in before you add the next tablespoonful.
- You don’t have to do it with an immersion blender. I also frequently do it with a normal blender. Once you find a method using your own kitchen tools that works for you, stick with it.
- Don’t panic if the mayo becomes a little warm. It’s just the friction from the blending that heats it up.
- Don’t panic if it’s not as thick as you would like. It will thicken up more in the fridge.
- In the event of the oil/egg colloid ‘breaking’, resulting in slushy, chunky egg ‘soup’ (this has happened to me more than once), this blog post has been a godsend!
- UPDATE: An eagle-eyed reader has pointed out that for safety, you should use the best quality eggs you can find, i.e. free range/pastured. Happy chickens = better eggs (and much more nutrient dense!) (Thanks, Pierce!)