As Healthy As Can Be!

Homemade Mayonnaise Recipe

The nightmare of all kitchen newbies. The mysterious yet humble condiment that makes all food edible.

Healthy-homemade-mayonnaise-recipe-13-SunCakeMomNot everyone can make mayo. Let alone making good mayo. But that’s OK. We have to accept our limitations sometimes and learn let things go and try different things.

Making mayo is delicate process. It needs concentration, discipline and hope that we are good enough to make it this time again.

There are several methods to make mayonnaise with different tools using various methods. The most popular nowadays is the one involving an immersion blender and throwing all ingredients into the mixing bowl at once. This is certainly a fancy one but requires all the egg -yolk and white- being cracked into the bowl otherwise it won’t thicken up ever. So if you for whatever reason don’t like egg whites in your mayo then you need to be more patient with the preparation.

The key of the mayonnaise making is the speed which we use to add the oil to the egg yolks. It must be slow at the beginning and not that slow but still nowhere near to quick after using half of the oil. You can use an immersion blender, a manual whisk, or your favorite electric whisk to whip it up, it doesn’t really matter. Mind to use a tight enough container if you choose the immersion blender as the blades needs to reach the yolk.

Ingredients:

  • 2 Egg yolk
  • ⅞ cup / 200ml Olive oil (use only virgin and NOT extra virgin olive oil because extra virgin olive oil has a very strong taste and at the end it would give a completely different character to your mayo.)
  • 1 teaspoon Dijon mustard
  • ½ Lemon juice
  • ½ teaspoon Salt
  • Sweetener of choice (optional)

How to make:

  1. Break and separate eggs. You will only need the yolks. (You can use the whites in some sugar free desserts)
  2. Pour the olive oil in a measuring jug. Get it ready.
  3. Add the mustard to the egg yolks. You can use an empty jar for this or your favorite mixing bowl. The advantage of the jar is that you don’t mess around that much with bowls and you can put a lid on it when it’s done. However, the jar requires a bit of practice as it tends to move around while the mayo hardens.Healthy-homemade-mayonnaise-recipe-process
  4. Whisk yolks in a mixing bowl. Pour oil very slowly into the bowl of whisked yolks. Pour only a few drops at a time whilst whisking constantly. You’ll see in thickening eventually. When it is thickened you can put the oil a bit faster but still in a slow and steady stream. Whisk until oil has incorporated completely.Healthy-homemade-mayonnaise-recipe-process-2-SunCakeMom
  5. When you have poured half of the oil it should be nice and thick. If it isn’t thick by now then you have failed. Get a clean set of tools and try again. You will be able to incorporate your failed creation into your successful attempts later. Now you can add the lemon juice and salt. Optionally pour in some sweetener too if you are looking for a shop like mayonnaise flavor.
  6. Keep whisking and adding the second half of the oil until the end. If you have any failed attempts that didn’t thicken or broke up then this is the time to use it.Healthy-homemade-mayonnaise-recipe-process-3-SunCakeMom

Keep homemade mayonnaise in the fridge refrigerated in an airtight container like the jar we have just used. Use it up for about 6 days. You can make a little reusable label by wrapping both side of piece of paper with transparent tape. This way you can easily write the made by date of your mayonnaise and wipe it off when you prepare a new batch. How easy it is to make tasy low carb condiments, right?

 

Healthy-homemade-mayonnaise-recipe-11-SunCakeMom

Fancy something sweeter to spread on your bread? There is a tasty sugar free strawberry jam waiting just for you to try or what about some sugar free condensed milk?

5 from 1 vote
Healthy-homemade-mayonnaise-recipe-13-SunCakeMom
Homemade mayonnaise recipe
Prep Time
10 mins
Total Time
10 mins
 

The nightmare of all kitchen newbies. The mysterious yet humble condiment that makes all food edible.

Course: Condiments
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 2 Egg yolk
  • 7/8 cup 200 ml / Olive oil use only virgin and NOT extra virgin olive oil because extra virgin olive oil has a very strong taste and at the end it would give a completely different character to your mayo.
  • 1 teaspoon Dijon mustard
  • ½ Lemon juice
  • ½ teaspoon Salt
  • Sweetener of choice optional
Instructions
  1. Break and separate eggs. You will only need the yolks. (You can use the whites for Ice Cream or Floating Island)

  2. Pour the olive oil in a measuring jug. Get it ready.
  3. Add the mustard to the egg yolks.
  4. Whisk yolks in a mixing bowl. Pour oil very slowly into the bowl of whisked yolks. Pour only a few drops at a time whilst whisking constantly. You’ll see in thickening eventually. When it is thickened you can put the oil a bit faster but still in a slow and steady stream. Whisk until oil has incorporated completely.

  5. When you have poured half of the oil it should be nice and thick. If it isn’t thick by now then you have failed. Get a clean set of tools and try again. You will be able to incorporate your failed creation into your successful attempts later. Now you can add the lemon juice and salt. Optionally pour in some sweetener too if you are looking for a shop like mayonnaise flavor.
  6. Keep whisking and adding the second half of the oil until the end. If you have any failed attempts that didn’t thicken or broke up then this is the time to use it.

Recipe Notes

Keep homemade mayonnaise in the fridge refrigerated. Use it up for about 6 days.

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Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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1 thought on “Homemade Mayonnaise Recipe”

  • I love making my own mayo! It’s much more delicious than the store bought thing and I can go berserk with ingredients any time I wish for.

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