How-to Make Homemade Mayonnaise

by Beth @ Tasty Yummies

Tutorial Tuesdays // Tasty Yummies

How-to Make Homemade Mayonnaise from @tastyyummies

Homemade mayonnaise might be one of my favorite, simple DIY foods. The very first time you make it, you’ll be wondering why you haven’t done it before. Once you see how simple it is to make and how incredibly delicious it is, you’ll be hooked, too. As usual, beyond the taste, what I really love is how I have control over all of the ingredients and I know the quality of the eggs and oil used and I know that there are no additional preservatives or stabilizers being added.

We get farm fresh pastured-raised eggs delivered to our home weekly, the farmer himself, drops them by. Before you even taste Tony’s eggs, you will notice a significant difference in the color of the yolks, compared to regular store-bought eggs (even the fancy organic, “free range” ones). The color is so vibrant, more of a golden orange color, much like the sun, rather than a pale, pastel yellow, like most eggs. There is truly nothing like farm fresh eggs, everything you make with them is tastier than you can ever imagine.

How-to Make Homemade Mayonnaise from @tastyyummies

Most store bought mayonnaises rely on canola oil and other less ideal vegetable oils. What I love about making my own mayo at home is that I can use the highest quality eggs and oils. I generally prefer to use a mix of organic extra virgin olive oil (Terra Delyssa, of course) and avocado oil. Coconut oil, MCT oil and macadamia nut oil are also both really great options.

For the purpose  and ease of step-by-step photos and for dramatics (and a good arm workout), I made this batch by hand, just a bowl and a whisk. That’s all you need. But generally I make it in my blender or food processor, which is much easier. An immersion blender would really do the trick. (and it will be done probably in less than 1 minute)

How-to Make Homemade Mayonnaise from @tastyyummies

The best thing about homemade mayonnaise is not just how fresh it tastes, but you can also flavor it and easily turn it into a fancy aioli of sorts. For sauces, dips, dressings, etc. Adding minced garlic gives you a flavorful and simple aoili, from there try adding sriracha, fresh herbs, avocado, honey mustard, sundried tomatoes, chipotles, curry powder and really the list goes on and on. I suggest adding the garlic in at the beginning with the yolks, the same for most other add-ins, though some can simply get stirred/folded into the finished mayonnaise at the end.

Things to Remember:

  • Be sure to use room temperature ingredients, anything too cold or too hot could break the mixture.
  • Know where your eggs are coming from. When consuming raw eggs, it is so important the quality of eggs you buy. Get to know a local farmer, ask how they raise their birds, what they are fed, etc. For more information about consuming raw eggs, check out this great post from Empowered Sustenance
  • If you break your mayonnaise, fear not, it IS fixable. Simply grab a new egg yolk, add that to a separate, clean bowl and very slowly beat your broken mayonnaise into the new yolk. You will be able to re-emulsify the sauce, bringing it back to life and you still get your yummy homemade mayonnaise.
  • You can use whatever light-flavored oils you’d like, or any combination equaling 1 1/2 cups. My favorites are extra virgin olive oil and avocado oil. Melted and room temperature coconut oil is great, as well as macadamia nut oil.

Storage

  • Store in a tightly sealed container, in the fridge, for about a week

How-to Make Homemade Mayonnaise from @tastyyummies

 

NOTE: Olive oil and coconut oils solidify when refrigerated, so I like to go with a blend of both olive oil and avocado oil for the best results.

Terra Delyssa is a sponsor of Tasty Yummies. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.

{ 5 comments… read them below or add one }

1 Lynn Richards January 20, 2015 at 10:58 am

Have I said how much I love this blog??? You inspire me all the time. Thanks you!!!

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2 Luna January 20, 2015 at 3:10 pm

Thank you for sharing, looking forward to trying this. Your recipes are lovely 🙂 xx

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3 Katya April 14, 2015 at 6:11 pm

Does it work if you cut the recipe in half?

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4 Beth @ Tasty Yummies April 17, 2015 at 2:44 pm

Yup should work just fine. Just halve everything across the board.

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5 Michelle June 3, 2015 at 9:41 am

Can I choose to use only Olive Oil? If so, do I just add another 1/2 cups of olive oil to replace the other oils, or do I just use the same amount?

Thanks. Can’t wait to try.

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