If you happen to’re questioning the way to make selfmade mayo, I discovered the right recipe and it was ridiculously EASY! It turned out SO good!
Earlier this 12 months, I added “Make Selfmade Mayo” to my 12 Issues to Try in 2025 checklist. It felt a kind of random on the time, however it’s a kind of expertise I’ve needed to strive for a very long time. It appeared prefer it couldn’t be too laborious to do and it was one thing outdoors my ordinary kitchen expertise.
And guess what? I attempted it, and it labored!
As soon as I made a decision to strive making mayo from scratch, I did what most of us do — I searched on-line for a recipe that felt doable. That’s once I stumbled throughout this text and recipe from Impressed Style. It promised creamy, fresh-tasting mayo in only a few minutes utilizing elements I already had available.
I figured I had nothing to lose, so I pulled out my meals processor.
Emulsification is Key
This selfmade mayo recipe I discovered has only a few elements:
- 1 giant egg
- 1 tablespoon Dijon mustard
- 1 tablespoon purple wine vinegar or white wine vinegar
- 1/4 teaspoon advantageous sea salt, or extra to style
- 1 cup (240ml) safflower oil or vegetable oil
- 1 teaspoon contemporary lemon juice, elective
You’ll additionally want a meals processor or one thing just like combine every part up however you may put together a batch of selfmade mayo fairly shortly. (Many individuals extremely advocate utilizing an immersion blender for selfmade mayo however my little meals processor labored simply advantageous!)
One of many huge issues this recipe emphasised was one thing known as emulsification. If you happen to’re like me and hadn’t heard of that earlier than, right here’s the quick model: It’s the method of mixing two issues that don’t usually combine, like oil and vinegar or oil and egg, right into a clean, thick, uniform sauce. On this case, it’s what turns your runny elements into fluffy, creamy mayo.
The primary jiffy of constructing it, I truthfully thought I had tousled. I slowly drizzled within the oil identical to the recipe stated, however it didn’t seem to be something was occurring. However then, little by little, the feel modified. It began to whip and thicken… and out of the blue I had precise mayonnaise!
(Notice: It could be simpler to have a meals processor that has a spout on the high which you could drizzle the oil by way of whereas nonetheless mixing. However I simply used what I had — my meals processor doesn’t have a spout — and it meant I needed to hold taking the lid off, including a tiny little bit of oil, placing the lid again on, and so forth and so forth. It labored, however it positively wasn’t very environment friendly!)
Farm Contemporary and Flavorful
One factor I did otherwise from the unique recipe was use a farm-fresh egg and a dollop of mustard, which gave it a stunning yellow hue and a wealthy, tangy taste. It was positively extra vibrant than the mayo you purchase on the retailer, and I feel that made it much more enjoyable… er, perhaps some individuals would say bizarre. (My husband was like, “What’s THAT within the fridge?” However then he was very impressed once I advised him I’d made selfmade mayo!)
Some individuals may choose the impartial shade and taste of store-bought manufacturers, however I liked how actual and contemporary this tasted. And I liked realizing precisely what went into it — no preservatives or components.
Relying upon what sort of oil and vinegar and mustard you employ, you may actually change up the flavors of the mayo and discover a combo that you simply love!
Is It Actually Cheaper to Make Your Personal?
Now, I wouldn’t essentially name selfmade mayo a money-saving should. A jar of store-bought mayonnaise is often reasonably priced (Kroger simply had them on a loopy sale of $0.99 per smaller container!), and it lasts fairly some time. That stated, if you have already got the elements otherwise you’re somebody who likes to keep away from sure oils, preservatives, or allergens, this might be a incredible different.
And past the sensible facet of issues, I’ll simply say this: there’s one thing actually satisfying about making one thing from scratch. I felt so proud when all of it got here collectively (and sure, I might need accomplished a bit completely happy dance within the kitchen).
What I Wish to Attempt Subsequent
Now that I’ve dipped my toe into the world of emulsification, I’m curious what else I could make! Salad dressings? Aioli? Hollandaise sauce? I’d like to strive a couple of extra recipes that construct on this similar approach.
Have you ever ever tried a selfmade mayo recipe? Or tried some other recipes that use emulsification? I’d love to listen to your favorites within the feedback. If you happen to’ve ever accomplished one thing new that made you are feeling extra assured and inventive within the kitchen, I’d love to listen to about that, too!
Don’t Miss My Different Selfmade Makes an attempt from 2025 So Far!
FREE Aim Setting Worksheets!
Let me allow you to set, monitor, and really accomplish your objectives this 12 months!
