Homemade Mayonnaise only takes about 10 minutes and you probably have all the ingredients on hand. You could use an electric mixer but I find it easier and more efficient to whisk with a balloon whisk. You can do this!
I honestly do think homemade mayonnaise is better than store bought – especially since you can tweak the ingredients to how you’d like. If you like it a little sweeter you can add a bit more sugar. If you want a bit more lemony flavor you can add a few more drops of lemon juice. I like the extra neural taste of safflower oil but you might want to cut the safflower with some olive oil. If you have some fresh herbs laying around you could finely mince them and fold them in at the end.
Homemade Mayo can be used right away but I think a nice hang in the fridge for 30-60 minutes before hand are ideal. This recipe makes about a pint and can be kept refrigerated for about a week in a sealed container.
- 3 Egg Yolks
- 1 Tbs Water
- 1 Tbs White Vinegar
- 1 tsp Dijon Mustard
- 1/4 tsp Granulated Sugar
- 12 oz Safflower Oil or Vegetable Oil
- 1 Tbs Lemon Juice
- 1 tsp Salt
- 1/4 tsp White Pepper
- Whisk eggs in a large mixing bowl. Whisk in water, vinegar, dijon, and sugar for a few minutes until throughly combined and a bit foamy.
- Use a kitchen towel wrapped around the bottom of the mixing bowl to keep it steady on the counter. Slowly drizzle in the oil and whisk vigorously so the mixture thickens.
- Whisk in salt, pepper and lemon juice to taste.
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.