How to Make Homemade Mayonnaise
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Our family has been eating a lot of mayonnaise lately. Two of my boys and my husband all love tuna sandwiches, so we have been going through a lot of mayonnaise. Did you know you can make your own mayonnaise from scratch with just a few simple ingredients?
Homemade mayonnaise is very easy and inexpensive to make. All you need is oil, white vinegar, and an egg.
It is important to note, however, that in eating anything with raw eggs in it, there is a very small chance of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs. It is also possible to pasteurize the eggs yourself. Here are some more facts about egg safety.
To make homemade mayonnaise, you will need:
- 1 egg
- 1 1/2 tbsp. white vinegar
- 1 c. oil*
*Note: You can use any kind of oil in this recipe. Many people recommend using olive oil. I had vegetable oil so that is what I used, but I am going to try the olive oil next time.
I followed the instructions for making mayonnaise on the An Oregon Cottage web site, and was really happy with how it turned out.
You can make this recipe in a food processor or a blender. I have made it with both, and was happy with the results. I use my food processor a lot to make this mayonnaise as well as homemade salad dressings like this caesar salad dressing.
First place the egg in the blender or food processor. Make sure your egg is room temperature.
Add the vinegar. You can also substitute lemon juice for the vinegar, but I used vinegar.
Add a little salt, Dijon mustard, and garlic powder, if desired. Check out the ingredients on your favorite mayonnaise to see what is in it.
Turn on the blender or food processor, and after a couple of seconds remove the center of the lid on the blender so you can slowly drizzle in the oil. Process another 30 seconds, and you will be amazed at the beautiful mayonnaise in your blender. It looks just like store bought, and tastes MUCH BETTER!
This homemade mayonnaise will store for about a month in the refrigerator. You can store it in any kind of container, but I used a canning jar. This recipe makes enough mayonnaise to fill half of a one pint sized canning jar, so if you want to make a whole pint make a double recipe.
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