DIY homemade Mayonnaise

September 19, 2012


Since entering the blogging world,  I’ve been introduced to three important letters.  D-I-Y.  I have to admit I didn’t know what they meant.  I had to look it up.  If your interested, the Urban Dictionary reads , “Job done by one man using one tool and a bag of nuts.”


Today I made homemade mayonnaise all by myself, using a blender.  Does that count?  No nuts included:)))

I also have to admit I’ve tried numerous times to make mayonnaise.  It always fall short.  I have never been able to achieve a thick, creamy indulgence.  Instead I get an oily mess.  Today I accomplished perfection!

There is a trick to making the perfect mayonnaise.  One small easy step.  It’s as easy as a teaspoon of water.  One simple teaspoon of water added to the egg yolks before dripping in the oil helps to create a stronger emulsion and heightens the fluffy factor.  Who would have known?  Please remember to follow the directions exactly as I state them.  I have tried taking short cuts before, but trust me making mayonnaise is a true science.



DIY homemade Mayonnaise
  • 1 egg, room temperature
  • 2 egg yolks, room temperature
  • 1 teaspoon water
  • 1 teaspoon freshly squeezed lemon juice
  • Up to 2 cups olive oil
  • ½ teaspoon ground mustard seed
  • ½ Teaspoon salt
  • Pinch of ground white pepper
  1. Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor or blender; process for 10 seconds or more, until creamy.
  2. With the food processor or blender running continuously,
  3. pour in the oil very slowly in driblets at first
  4. , to start the emulsion process.
  5. NOTE: Add 10 to 15% of the oil at this time. The first addition should be small and gradual.
  6. Wait about 30 second between additions.
  7. When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but stop pouring every few seconds to be sure the oil is being absorbed.
  8. Then continue until the remaining 1½ cups of oil are incorporated.
  9. NOTE: You may not need to use all the remaining oil at this time.( I did not )
  10. Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin.
  11. Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator.
  12. The sauce will keep for a good week.

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