Ever tried to make your own mayonnaise and it's been a complete disaster? Make mayonnaise the easy way with this failproof method!
Ever tried to making homemade mayonnaise and it's been a complete disaster?
Me too.
The process is tedious, fraught with danger and requires the slow, almost snail-paced whisking of oil into eggs for the magic of emulsification to begin.
While there are numerous recipes that require the use of a food processor in place of a whisk, they are no less fraught with danger, because drizzle the oil in too quickly and you end up with a curdled horrible soupy egg mixture that is less than appetising.
So after a few failed and frustrated attempts my adventures with homemade mayonnaise ended. I decided I simply didn't have the necessary patience to make mayonnaise.
But recently I came across a recipe from Annabel Langbein on how to make mayonnaise using an absolutely foolproof method. I admit I was skeptical. Nevertheless into the kitchen I went, thinking this recipe would prove me the fool, but low and behold there was a batch of homemade in front of me in less than two minutes!
No patient drizzling of oil required. No seperating of eggs. In fact, it goes against any other mayonnaise recipe I've seen because you simply throw all the ingredients together, whizz with a stick or immersion blender, and the mayonnaise begins to emulsify, as if by magic.
Still skeptical? Here's a step by step tutorial on how to make homemade mayonnaise using this foolproof method. You can see it really is the easiest mayonnaise recipe you will come across.
It really is that easy!
And there you go, a delicious batch of mayonnaise. You can then experiment with different flavours such as roasted garlic, dill, lime and herbs. Serve with to salads, patties, sandwiches and chips. Delicious!
📖 Recipe
Ingredients
- 2 whole eggs
- 3 tablespoon of lemon juice
- 1 teaspoon of dijon mustard
- ½ teaspoon of salt
- pepper to taste
- 1 ¼ cups of neutral flavoured oil such as canola oil
Instructions
- Place all of the ingredients into a narrow jug or bowl.
- Use a stick or immersion blender to combine the ingredients. You'll notice that almost immediately the mayonnaise will begin to emulsify. Blend until combined.
- Taste for seasoning, and if the mayonnaise is a little thicker than you would like simply add more canola oil and blend.
The Gourmet Belle says
This is great Jennifer. Mayonnaise is one of my culinary nemeses (the harder I try, the more disastrous the results). I must try this technique!
Jennifer says
It really is the easiest most foolproof method. I've made a few batches using this method and every single one of them worked. I won't be making mayonnaise any other way from now one 😀
Dawn Taylor says
Sounds great, do I use the solid attachment on the stick blender, or the one with the holes in? I think it would be the one with the holes in, just want to double check.
Jennifer says
I used the solid stick attachment with the chopper blade. 😀
Miss Piggy says
I've never made my own mayo, but this does look very simple. I'll give it a go.
Rosa says
Homemade mayonnaise is the best! I make mine by hand as I'm incapable of making it with an electric whisk... ;-)Cheers,Rosa
Claire @ Claire K Creations says
No way! I have to try this out for myself. I've actually never tried to make it because an episode of Masterchef put me off but I have a stick blender so shall give it a whirl.
Jennifer says
It's so easy Claire, you'll love it. 😀
Bek @ Crave says
Wow! That's awesome 🙂 I wonder how you could make the mayonnaise lower fat? I don't actually eat mayonnaise but my family would probably love this!
thelittleloaf says
This is SUCH a good idea. I mastered mayonnaise a couple of years ago but it can be quite stressful so great to have a back up recipe in store!
Christine @ Cooking Crusade says
Woaah so easy! I have definitely messed up mayo before and I didn't really have the courage to try again but this looks easy enough for me to do hehe 🙂
Baking Myself Happy says
I've never been a huge fan of mayonnaise - but then again, I've never had homemade mayo, which I imagine is about 100% better than store bought! I might give this a try. I've been trying to decide whether to buy a stick blender - do you use yours a lot?
Helene Dsouza I Masala Herb says
Another reason why we should all own a stick blender! Your mayo has the perfect creamy texture. Mostly I d show off with your homemade mayo at a BBQ event. =PJennifer, do you know by any chance, how low fat mayo is made and if a recipe could be developed for the heavy mayo eaters such as myself?
Judit + Corina @WineDineDaily says
The stick blender is a great idea, thank you! We always made it in a bowl and transferred to the jar... and now we can make it in one step. Cheers
Kilby says
All I can say is OH WOW!I'm excited.
Laura (Tutti Dolci) says
Wow, it's hard to believe the process could be so easy and stress-free!
Kathryn says
Mayonnaise is one of those things that is so unbelievably better when you make it yourself - once you do, you never go back. This is a great step by step tutorial - thank you so much!
Maureen | Orgasmic Chef says
I made mayonnaise in my Thermomix last week and it was awful so I poured it out and started over. This method would have been so much easier!
Kelly Poindexter says
I love making homemade mayonaise, but honestly don't see what the fuss is about, I've never had a problem making it, but maybe it's just luck :pReally, I think the key is in drizzling the oil in drop by drop, s-l-o-w-l-y. Works every time for me!
Jennifer says
You must have the magic touch Kelly 😀 Unfortunately I didn't have it so this recipe is a life saver for me.
Rosie says
I just love this recipe.I have been making mayo this way for ages. Could never figure out why everyone makes such a big deal out of all the pouring and whisking.Just bung it all in and hit it with the stick mixer. Works a treat every time.Thanks for removing all the gloss and saying it like it is.
Marla says
I can't wait to try this. About how much mayonnaise does this recipe make?
Jennifer says
Hi Marla,This makes quite a lot. I'd say the amount of a regular store bought jar of mayonnaise. I hope that helps.
Bregje says
Do all the ingredients have to be room temp?
Jennifer says
No they don't. You can make this with cold eggs. In fact I think it's best with cold eggs as they tend to thicken up more. 🙂
mary says
I am worried about eating raw eggs, please comment on this.... Is commercial mayo made from raw eggs? Maybe I am over thinking things?
Jennifer says
Hi Mary. There is always a small chance of risk when eating raw eggs, however that risk is greatly minimised when you follow a few simple steps:1. Use fresh eggs. If the carton is close to the use by date don't use the eggs to make mayonnaise.2. Store your eggs in the refrigerator and put them in the fridge as soon as you buy them.3. Don't use eggs with dirty shells. Handle eggs the way you would chicken, wash your hands after touching them and don't use the shell to separate eggs.Following these steps I've never had an issue. I hope that helps 😀
Ben says
Hi, how long does the mayo last in the fridge? Thanks,Ben 🙂
Nicole @ Delicious Everyday says
Hi Ben, it's best used within 3 days. I hope you enjoy it. 😀
Melinda says
Yummy
Jo says
I am currently on the Failsafe diet. Do you think this would turn out OK without the mustard? Sadly, mustard is on the don't eat list for now.
Nicole says
I think it would work, but might be a little bland. You could try to add a little bit of wasabi or horseradish for some flavor instead, if those are allowed on your diet.
Tess says
Better by far than any store bought & so easy!