Looking for a recipe for homemade mayonnaise

I'm thinking I need to learn how to make my own mayonnaise. I'd appreciate recipes and tips! Anyone?

1 cup oil
1/4 cup vinegar
2 large eggs or 1 extra large
1/4 teaspoon basil
2 Tablespoons chives, fresh or dried
1 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon paprika
½ teaspoon salt

Put ingredients into blender container or pint jar, in order given, blend on liquify for 20 to 30 seconds.
Refrigerate to let flavors blend.

1 cup oil (I prefer avocado)
1 egg
1 T. vinegar (I use apple cider vinegar)
1 T. mustard
1 t. salt

Put all ingredients in a two cup pyrex measuring cup or something similar. Use an immersion blender to blend until thick and creamy. Very easy!

I have a recipe that I make with a stick blender in a 500 ml canning jar - put the lid on and stick it in the fridge and clean the stick blender!

2/3 cup oil
1 duck egg - I've done it with a large chicken egg also
½ tsp mustard seeds whizzed in the spice grinder
½ Tbsp lemon juice
1 Tbsp vinegar  - I use apple cider vinegar
¼ tsp Hys seasoning salt (pick your own - not sure it's available in the USA or overseas)
¼ tsp spicy pepper mix whizzed (essentially some black pepper and a few other peppers crushed)

I put everything except the oil in the canning jar and whiz it a little bit to start it mixing. Then I start drizzling in the oil while whizzing. The slower I drizzle, the thicker the mayo, so you get to choose a little based on what your plans are. Thick is nice for sandwiches, but if I'm making a big potato salad, I'll make it a bit thinner. If I already have a thick version made, it's easy enough to thin with a bit of vinegar.

What I really like is that it's a small quantity, so it doesn't hang around too long. We tend to use it in fits and starts, so the acid helps preserve it as well as giving it a bit more "zing".

These recipes look great.  All of them.  

I have only ever mixed the egg and vinegar, then drizzled the oil in in a thin stream.  This was what my grandmother taught me ( born in 1894). She probably learned from her mother, and I bet they were all mixing by hand!  I know she also beat the egg whites for angel food cake by hand.  Wow, but I wonder if we can just put all the ingredients in the jar and hit it with an immersion blender is because the mixing is done so thoroughly with the machine, and maybe that’s why we can add herbs and such, too?

I’m heading in to a 5 day “fast” ( fasting mimicking to achieve autophagy, so I will be having tiny bits of very specific foods).  I won’t be able to try these recipes for a few days.

Thanks for sharing these.

We use this one all the time.  Courtesy of Karen at The Art of Doing Stuff.
https://www.theartofdoingstuff.com/insanely-easy-ridiculously-delicious-homemade-mayonnaise/#recipe

Ingredients
1 egg room temperature
1 teaspoon dijon mustard
1 tablespoon lemon juice
1 cup of light tasting oil vegetable oil
1 pinch of salt
Instructions
Add all ingredients to container of immersion blender (or wide mouth mason jar).
Place blender directly over the egg and hold in place touching the bottom of the container.
Keeping the blender touching the bottom of the container, turn it on and mix until the oil stops incorporating.
Slowly raise the blender from the bottom of the container, maintaining the vacuum, to incorporate the rest of the oil.
Once the vacuum seal is broken, mix up and down a couple of more times and you're done.

This thread about Magic Mayonnaise is a favorite of mine:

Jocelene said, It was so easy, I made three kinds.

sunflower oil
half sunflower, half olive oil
bacon fat

The first two turned out perfectly, beautifully. And yes, it was like magic.

https://permies.com/t/27740/favorite-kinds-mayonnaise-magic-mayo

I just dump and pour but use light olive oil, garlic powder, dijon mustard, lemon juice instead of vinegar, salt, and with a stick blender it is done in a flash.  But here is a great trick I recently learned.  I also add a couple of tablespoons of whey or brine. then I leave it on the counter for about 8 hours before putting it in the refrigerator.  That makes it probiotic but it also keeps its fluffiness rather than solidifying over time in the fridge.  

The traditional oil is olive. Extra virgin olive. Since most of the oils we use didn't exist when mayonnaise was invented, before industrial solvents and grinding processes. And I think it tastes best.
I make it in a blender.
Just yolks is easier and richer and you can keep the whites to use in baking.
One egg or two yolks blended with the juice of a small to medium lemon (maybe a large lemon if it's a duck egg?) and the first spoonful of oil, with a pinch of mustard powder and a pinch of salt.
Then, while blending on low, drizzle in more oil until it's thick. Usually approximately a cup, but it sets when it sets.

Began making my own homemade mayonnaise after starting Keto/IF and losing 80 pounds, so far, though I'm still Insulin Resistant, just much less so. It is super easy, and using my own organic/home-raised/pastured eggs from my lovely mixed Heritage and Cross 2-year-old flock of 8, is not at all critical. Homemade can avoid "processed seed oils so high in those dangerously oxidizing Omega 6 fats, OR any sugars. We currently get like 200 TIMES the amount of Omega 6 fats in the average American diet, and they are almost all already oxidized in even the freshest bottles when we buy them. (The dose is the poison!) Also, making your own means you can go straight to a glass bottle, and not add even more estrogenic plastics into our systems.

But, the KEY to shelf stability is the glories of simplest FERMENTATION!
Whatever recipe tickles your fancy, add a couple tablespoonfuls of living whey (I use my home-fermented kefir whey, but straining some store-bought probiotic PLAIN yogurt gets you both the powerfully probiotic whey to use wherever AND yummy Greek yogurt, too. Woohoo!)

After making your mayo with whatever recipe (per pint mayo, I just use 1 egg +1-5 additional yolks, pinch salt, a cup olive/MCT/Avocado oil blend, T lemon juice, mustard, garlic, a touch of cayenne & sometimes different herbs or spices,  in a jar with a stick blender - more yolks just makes that pricy Japanese type, or if you're looking for sweetness, Stevia, Allulose or Monkfruit are far safer non-nutritive sweeteners that nonetheless do raise blood glucose/Insulin, just less high, so I don't ever.)

Then, simply blend in about 2Tbsps living WHEY per pint finished mayo at any point, and let it ferment safely at ROOM TEMPERATURE on a counter (out of direct sun) to ferment an hour or two before refrigerating, also safely for like a month, if it lasted that long...LOL

You can now make more of it & less often. But be very careful to leave out any vinegar, since it can kill the helpful probiotics protecting your eggs from going bad. The fermentation will add some very mild acidity, so vinegar is not needed for that. These bacterial lives are much more protective than vinegar's simple acidity by a longshot!

After a little experimentation - success!



I started with the simplest, most basic recipe here, figuring that once I got it down, I can try some of the variations you all suggested.

What I learned was, my power blender would not work. No matter what speed or how long it blended, it never got thick.
What worked was the stick blender. It was amazing how quick and easy this method was. Made right in the jar, there is little to clean up!

First recipe I used it in - sauerkraut slaw.



Really really good.
I'm a happy camper! Thank you!

Two quick questions on this thread:

1)   Stick blender approach did not work for me tonight...is it crucial to blend the non-oil ingredients before exposure to the oil?

2)  I'm wondering about the age of the egg. While I'm confident that the egg that I'm using is "good", it's possible that it can, on occasion, be several weeks old.  Does anyone one know if a freshly produced egg brings greater success to the mayo-making procedure?  Thanks.....

John, I don’t know why your stick blender didn’t work.  I have several, of different blade shapes and brands.  They’ve worked for me.  

I understand that what is critical is that the vinegar or lemon juice or acid you are using gets mixed with the egg, thus forming the water-oil emulsion-emulsifier.  But I bet it’s possible to over mix these two, or maybe mix with too high a speed (which could deform the molecular protein structure, so mix gently, then quit blending OR pick up your premeasured oil and add it slowly, in a thin stream to the egg and acid.

Do you know anyone who makes mayonnaise?  Maybe you could seek out some demonstrations, or coaching or lessons.  Probably you have already checked in at you tube university.  

About freshness of the egg, I have used very fresh just collected from the hen house, and grocery store eggs which can be several months old.  It hasn’t appeared to make a difference.

I will say, though, be mindful of raw eggs about which you don’t know the origins.  I am pretty sure that in the USA at least, there can legally be salmonella in commercially sold eggs.  It’s easier for regulators to tell us not to eat raw eggs than to require appropriate sanitation in egg and chicken production…. And cheaper for big egg producers if they don’t have to worry about it.

Don’t get discouraged, it’s not that hard to make mayonnaise.  You’ll get it.

John Weiland wrote:1)   Stick blender approach did not work for me tonight...is it crucial to blend the non-oil ingredients before exposure to the oil?

I find it works better if I do. I started with an on-line recipe that just said, "put all the ingredients in a jar and whiz," but I found the results inconsistent and generally too "thin". So now, I whiz the egg, spices, vinegar and lemon juice enough to mix them well, then drizzle in the oil the way it was done for decades.

2)  I'm wondering about the age of the egg. While I'm confident that the egg that I'm using is "good", it's possible that it can, on occasion, be several weeks old.  Does anyone one know if a freshly produced egg brings greater success to the mayo-making procedure?

I haven't noticed a difference, but I admit that I generally try to use a fairly fresh (week old or less) egg. Even farm eggs can be exposed to bacteria - not necessarily salmonella, which I don't believe my birds carry - and egg shells are porous. We try hard to have our eggs organized so that projects like mayonnaise use the freshest eggs available, but projects requiring full cooking/baking use up our oldest eggs.

FYI - duck eggs make great mayonnaise - different fat and more of it.

Cheryl Gallagher wrote:1 cup oil (I prefer avocado)

+1 on the avocado oil. it is great!

Success!.....or at least closer.    Much thanks for suggestions here and I do think I will stick with the 'drizzle the oil' approach as opposed to the all-ingredients-added-at-once version.  I decided to rescue what I had already tried to make by taking a new jar and and using the immersion blender to blend one egg with a few teaspoons of lemon juice.  Then I used yesterday's failed attempt as the drizzle.  With the wand speed on low-medium, the slowly added drizzle finally began to thicken after a bit, but by the time I had used it up, the concoction was only a thicker version of runny.  So with the blender still churning, I began to slowly add more oil and it really began to thicken at that point.  The final consistency was pretty close to real mayo..... looking forward to trying it on sandwiches this evening.  With regards to oil, my wife did not want me wasting avocado oil on my practice runs so I used our more abundant expeller-pressed canola oil.  I've grown quite accustomed to that flavor and find that it does not overpower the desired mayo flavor.  Additionally, to give it more of an eggy kick, I use half the recommended table salt and supplement with himalyan black salt. A combination of white wine vinegar, lemon juice, and dijon mustard round out the recipe.

As always, excellent, diverse and helpful advice here .... much thanks!

Good going, John!  Congratulations.

Avocado or olive oil makes excellent mayonnaise.  A little cayenne or chipotle is good if you like spicy

John Weiland wrote:  So with the blender still churning, I began to slowly add more oil and it really began to thicken at that point.  The final consistency was pretty close to real mayo...

I find that so long as it's decently thick when I finish with the blender, it will get a bit thicker when it cools in the fridge. Not sure how many hours until you make the first sandwich, but it will be interesting whether you find some time passing will thicken the texture or not.