I divided the batch into two, added dry tarragon into one batch and stored both in glass jars in the fridge. Reply Maggie September 12, , pm This recipe did not work at all and was a complete waste of my time and ingredients. I do not recommend using this recipe. Reply Joanne September 16, , pm Hi Maggie, We are sorry that the recipe did not work for you.
We are not sure why and never have had issues with the recipe, ourselves. I could never get this recipe to thicken up. I followed the instructions to the tee. I added more oil as per instructions with no result. I will still use what I made but I will move on to another recipe next time.
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Fail-Proof Homemade Mayonnaise. Watch Us Make the Recipe. Directions Prepare Equipment If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes.
Make Mayonnaise Add egg to the small bowl of a food processor and process for 20 seconds. Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells. Add about 1 teaspoon of mustard to a bowl then slowly beat the broken mayonnaise into the mustard until it becomes emulsified and creamy again a tip from Julia Child.
Another trick is to repeat the same process, but replace the teaspoon of mustard with an egg yolk. Nutrition facts: The nutrition facts provided below are estimates. Subscribe to Our Newsletter Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Hungry For More? Irresistible Roasted Red Pepper Hummus. And make sure you start adding the oil super slow.
It was actually pretty easy and fun to do. It also tastes better than the store-bought stuff. The mayo tasted great the day I made it.
It needs to be thrown out. While it will normally last for at least a week in the fridge, it sounds like your batch went off early. Sometimes I find that I need to add more oil than other times. If you keep whisking in some more oil it will thicken. Rather than throw out the mayo that is runny. Saves from wasting. I tried the recipe and used an electric beater, it came out really nice. I put a small amount of honey for a hint of sweetness and it tasted really good!
Thanks a lot for sharing this recipe. I used an electric mixer on low speed and this turned out really well. Thank you, no more store bought Mayo! All Rights Reserved. Design by Purr. Get new recipes via email:. Click to Pin this recipe. Yield: 18 tablespoons.
Prep Time: 10 mins. Cook Time: 0 mins. Total Time: 10 mins. Place the egg yolk in a medium-sized bowl. Add the lemon juice and whisk until frothy. Very slowly, begin adding the oil in a thin stream while whisking continuously. If the oil starts to build up at all, stop pouring and whisk vigorously until it is incorporated. Continue adding the oil while whisking until all the oil has been used. Taste and add more if needed. Notes If your egg is cold, place it in a cup and fill the cup with hot tap water for 5 minutes.
If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag TheEndlessMeal. Dips North American Recipes. About the author. More posts by Kristen Stevens ». Leave a Reply Cancel reply Your email address will not be published.
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Kristen Stevens — August 20, am Reply. Arlene — August 13, pm Reply. Add a small splash of water if you would like a thinner mayonnaise. Store your homemade mayonnaise in the fridge in a covered container for 3 days. Use pasteurized eggs if using raw eggs is a concern.
Raw eggs can contain salmonella bacteria which can cause a dangerous foodborne illness. Pasteurized eggs have been cooked to a temperature that destroys the bacteria without fully cooking the egg. Use room temperature eggs. Cold eggs will often result in mayonnaise that does not thicken. Always add the lemon juice first. Lemon juice helps breakdown the protein in the egg yolks so they emulsify better.
Egg yolks contain a natural emulsifier — lecithin — which helps thicken sauces and bind ingredients. Start with a VERY slow stream of oil. A few drops at a time is best until you notice the mayonnaise starting to thicken.
Mayonnaise is really easy to make and only takes one minute with a stick blender or immersion blender. This mayonnaise recipe is also paleo-friendly and uses a high-quality avocado oil.
Fresh is best! Homemade mayonnaise on the other hand is an emulsion of just 6 fresh ingredients. And most of my ingredients are organic, though the choice is yours. You could substitute the avocado oil with a light-flavored olive oil and the white wine vinegar with any light colored, high-quality vinegar. The key to this no-fail mayonnaise recipe is the equipment used — a stick blender otherwise known as an immersion blender. But after hundreds of comments from readers on this website and my YouTube channel, I do want to share a few tips.
Give it a watch! All comments are moderated before appearing on the site. Thank you for sharing your feedback! This one truly is no-fail! Thank you! All I had was vegetable oil and it tasted much better. I might try grape seed oil next time. Thank you for the recipe! This was so easy to make. It was delicious and I like it so much better than store bought. I will never buy store Mayo again! Thank you Lisa for all your hard work. Every recipe I have tried from you turns out so good.
I never think twice about making a new recipe from you cause I know it will be delicious. I really enjoy your recipes and videos. Thanks again. Probably 30 seconds. So slick. Hi Lisa!!! I just bought a Vitamix immersion blender!!!
Any thoughts about what I could sub in for the egg in your mayonnaise recipe? Could I just leave it out? Also, for health reasons, I am GF and dairy free. Trying to figure it all out! Thanks for doing what you do!!! Hi Nancy — congrats on your new Vitamix!!
Unfortunately, the eggs are needed for this recipe. Hi , I made this today and was absolutely amazed at how easy it was. To say that the result was spectacular is an understatement. Sorry Unilever we will not be buying Hellmans Original mayo in future. Love this recipe! No more store bought for this household. Mine comes together in 30 seconds!
Great taste:. I will never buy mayonnaise again. I appreciate the steps and I was finally able to make mayo with an immersion blender. I will add that I added salt right after I blended it, then blended it up some more and found it did thin it out a bit, possibly I over blended it. But nonetheless it came out thick and what I was hoping for. Hoping that after I set it overnight in the fridge it can get thicker. Based on what it says the article, adding some egg yolk and reblending might thicken it up a bit.
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