Homemade Mayonnaise
Homemade Mayonnaise is so simple to make. This fool-proof recipe will make your sandwiches and salads super creamy and delicious.
Mayo is a staple for making our favorite sauces like Blooming Onion Sauce and Horseradish Sauce but if you are out of store bought, you are going to be so surprised just how easy it is to make with pantry staples.
Mayo is easy to flavor with garlic or herbs and we added a bit of cucumber to this batch that adds a refreshing taste to this creamy sandwich spread. A must have for your next sandwich board.
Ingredients Needed
- Egg ~ Using the whole egg makes it extra creamy and helps to emulsify.
- Cucumber ~ Optional for fresh flavor.
- Minced Garlic ~ Adds flavor without being overwhelming.
- White Wine Vinegar ~ Helps to preserve and prevent bacteria growth.
- Lemon Juice ~ Adds bright flavor.
- Kosher Salt ~ For seasoning.
- Granulated Sugar ~ Balances the flavors.
- Avocado Oil or other light flavored oil. Olive oil can be used but the flavor is strong and the spread will not taste like traditional mayonnaise. Try using light olive oil and only using 1/2 cup if you want olive oil mayo.
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Step By Step Directions
Add whole egg, finely chopped cucumber, minced garlic, vinegar, lemon juice and salt to a steep sided bowl or use a blender cup.
Using a stick blender, blend well about 30 seconds.
With the emulsion blender running, slowly drop in the oil (very slowly, literally dripping the oil) moving the blender up and down and around until the mixture becomes thick and creamy.
Use immediately or store in a lidded jar in the refrigerator.
Recipe Notes
Use of Raw Eggs: This recipe uses raw eggs. We are using fresh eggs from our ranch chickens and are not worried about the chances of salmonella.
If you are using store store bought eggs and are concerned for the safety of consuming raw eggs, look for pasteurized eggs. This will lessen the chances of salmonella bacteria. Read more from the USDA on homemade mayo safety.
Storage: Store homemade mayonnaise in an airtight container in the refrigerator up to 2 weeks, maybe longer if you are using fresh eggs.
Variations: Add fresh herbs for additional flavor. Basil, rosemary, thyme and parsley are great options.
How to Fix Broken Mayo
If the mayo doesn’t emulsify and is separated or looks curdled, there are a couple of options to fix it. Add an egg yolk to another bowl or blender cup and slow dollop in the mayo mixture, mixing well after each addition. Alternately you can also use a teaspoon of mustard in place of the egg yolk and use the same process.
Uses for Homemade Mayo
If you are making an epic turkey sandwich, why not include homemade mayo to elevate it even more. It’s also great to stir into potato salad, coleslaw and creamy cucumber salad.
Add this fool proof Homemade Mayo to your list to try for the best sandwich spread and to add to your favorite salad dressings.
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Homemade Mayo
Ingredients
- 1 large egg
- 2 tablespoons finely diced cucumber optional
- 1 teaspoon minced garlic
- 1 teaspoon white wine vinegar
- 1/4 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon granulated sugar
- 1 cup avocado oil or other light flavored oil
Instructions
- Add whole egg, finely chopped cucumber, minced garlic, vinegar, lemon juice and salt to a steep sided bowl or use a blender cup.
- Using a stick blender, blend well about 30 seconds.
- With the emulsion blender running, slowly drop in the oil (very slowly, literally dripping the oil) moving the blender up and down and around until the mixture becomes thick and creamy.
- Store in an airtight container in the refrigerator.