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I don’t usually click on videos, either, so I won’t have hurt feelings if you don’t watch this! However, if you want to see liquid oil emulsify into a semi-solid mayonnaise, it’s pretty fun to watch.
The point of doing a vlog (video log) is so I don’t have to write much. I’ll try not to! But if you don’t watch the video, I don’t want you to miss out. Here’s the mayo recipe and some tips I forgot to mention in the video. I use the mayo in my ranch dressing, among other things. It’s a possible goal for this week’s Monday Mission, make something from scratch.
Homemade Mayonnaise Recipe
Ingredients
2-3 egg yolks
1/2 tsp. yellow mustard
splash white wine vinegar
1/2-1 Tbs apple cider vinegar or lemon juice
1 tsp. sugar
1/2 tsp. salt
dash garlic powder and paprika, optional
1 cup EVOO or blend of EVOO and sesame oil or EVOO and virgin olive oil
Method: Blend everything but the oil with your immersion blender in the tall cylinder that came with it. Add the oil, pouring slowly while blending constantly.
Lacto-ferment it for extra health benefits and longer lasting mayo. Add 1/2-1 Tbs whey after your mayo is totally finished and let it sit on the counter for 7 hours.
Tips for success:
- Bring the eggs to room temperature, at least 2 hours on the counter.
- Most recipes say 2-4 egg yolks. I always start with two because I’m cheap! If the mayo doesn’t firm up, just pour out the mixture, put another egg yolk in your container and pour everything else back in, slowly, as if it’s the oil in the original recipe. Once I had to do this fix twice, but it worked eventually!
Other tools you can use if you don’t have an immersion blender:
- mini food processor – just pour in a little oil, put the lid on, whiz, repeat.
- full-sized food processor or blender – pour the oil through the opening in the top.
- I guess you can whisk it by hand, but I’d be sure to fail that way!
What to do with the egg whites?
- clarify your broth, recipe in NT
- make coconut macaroons
- toss them in scrambled eggs
- give them to someone who is still afraid of whole eggs
- what else?
Success note: My mom actually tried a side-by-side taste test with mayo on bread, Hellman’s vs. this recipe. She had low expectations. She was quite shocked to admit that she could hardly taste the difference, lacto-fermentation and all! Once in the sandwich, it’s all the same…except for super nutrition vs. questionable yuck, of course. 
Sarah posted on lacto-fermented mayo this week, too! She has done much more experimenting and reading than I have. It’s worth a look, for sure.
Disclaimer: You should not eat raw eggs. I would never tell you to eat raw eggs. I’m sure it’s not safe. You definitely shouldn’t do this, especially not because I told you so! *sigh*
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Perfect timing. I’ve been wanting to try to make mayo at home!
kanmuri´s last blog ..Post Vacation Blues
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hey thanks for the recipe! I’ve been wanting to make mayo, but hadn’t done research, but was *certain* it was a difficult long process that I wasn’t up for – thanks for showing me I was wrong!! that definitely seems doable!
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I agree with kanmuri… perfect timing! I just made NT mayo for the first time, and it wasn’t quite “indistinguishable” from Hellmann’s — my husband wasn’t convinced, though he didn’t exactly complain either.
I had once made the mayo from Mastering the Art of French cooking, using a WHISK (I kid you not). I had considered going back to that recipe (but with a food processor — I decided I liked having a right arm after all), but I’ll probably just try this one instead. Good tip on the extra egg yolks added later, too.
Katy@ThoughtForFood´s last blog ..A Round Tuit
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Katie Reply:
February 5th, 2010 at 1:29 am
Katy,
Katie
A whisk? Wow…poor right arm!
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What to do with the egg whites: make meringue cookies, or meringue cakes! Maybe not the healthiest thing, but tasty.
Also, you can sneak egg whites into regular eggs for scrambled eggs; I guess it’s not as healthy as regular eggs but at least you aren’t wasting food.
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Katie – was your disclaimer about raw eggs a joke? I recently came across some information about raw eggs that set my mind at ease about the risks of salmonella and all – I’ve linked to it in my post on coconut oil smoothies –
http://trintje.blogspot.com/2009/11/weird-wednesdays.html
Trina´s last blog ..Weird Wednesday: Enjoying Eggs, part first
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Katie Reply:
February 5th, 2010 at 4:47 pm
Trina,
Katie
I have a weird sense of humor and my f-i-l, an insurance salesman, is recently aghast that I would even post recipes that I’ve created myself, liability-wise. He’d just die if he knew I’d posted something with raw eggs! heh hehe… Let’s just say WE eat raw eggs at my house, but I don’t want to be sued.
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That was just great!!!!!!!! Thank you, thank you for doing it! I enjoyed it! I am an itty bitty baby….I am still on the yogurt….buying the tub currently and eating it (all natural vanilla….yummy) but I plan to make some soon. And I now want to make my own mayo, then ranch dressing, then coconut macaroons. I wish I could “keep up” with your missions but my teeny tiny steps are exciting. I look forward to your blog posts and NOW more vlogging
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I love your disclaimer!
I use a blend of EVOO, sesame oil, and coconut oil, but I’m still working on mine. I guess I’m picky about my mayo. I haven’t used mustard, though – I’ll have to try that next time.
Thanks for the great recipe, as always!
Andrea´s last blog ..Black History Month Resources
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You are a life saver! I broke the glass top of my stand blender the other day and tried to make mayo with my immersion blender for the first time. It was a disaster–no emulsion. I thought I had read somewhere you could “save” it, so I stuck it in the fridge and went to church. Now I know to be a little more patient (ahem) and let my stuff come to room temperature. I will try again this afternoon. Thanks for giving me courage!
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Thanks for the great vlog! The only time I had ever seen mayo made was by a chef with a whisk, that was a bit intimidating. This I can definitely do. About the mustard, do you think brown mustard would work, I don’t usually have yellow mustard in the house. Thanks!
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Katie Reply:
February 5th, 2010 at 5:33 pm
Virginia,
I usually make it w/o mustard entirely, as a matter of fact and just recently added that to the ingredients. Just skip it, or try dijon. I bet it would be great.
Katie
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Very cool!!! I enjoyed watching your vlog – you seemed really comfortable and natural. And the mayo was neat too!
I buy veggie-fed eggs…what would you think of using them to make mayo?
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Katie Reply:
February 5th, 2010 at 5:34 pm
Alison,
Honestly, I haven’t done any research on what eggs are “safe” to eat vs. unsafe. I guess it’s just a risk of whether or not they’re contaminated w/ bacteria, and any food could really getcha in that case. Peanut butter, spinach, cookie dough…you get the gist. Sorry I’m no help!
Katie
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love the post
check out this post tho to make it even easier (just incorporating your oil choices instead, and of course whatever seasonings you want)http://www.deliciousdays.com/archives/2009/08/12/homemade-mayo-minute-made/
(and I don’t have to feel like I’m stuck in the kitchen making it ALL the time, even better )
it really works! And I usually just make mine in a jar with a wide enough mouth to store it in (mason quart jar with wide mouth works great). Then there’s no clean up either! I know how you feel about dishes
And don’t forget that adding in a teaspoon of whey makes it last for 1-3 months in the fridge (just let it sit out on the counter for 8 hours or so after making and then transfer to the fridge) Sorry if I’m a little excited about homemade mayo…I resolved to make homemade mayonnaise for my family consistently around 3 years ago after I discovered what should be in it but gave up fairly quickly after wasting LOTS of expensive olive oil and good pastured eggs trying to get consistent results in my food processor…no matter what I did I just couldn’t consistently get it to ever emulsify (or I would break it right near the end). I had almost given up when I found out about using the immersion blender and nothing could be easier! So now we get to enjoy homemade mayo ALL the time
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Wow, I’ve never had a problem using my food processor- it just seems like magic to me the way it firms up!
Btw, my recipe uses the whole egg, which I like because it seems more econonmical and I don’t have to figure out what to do with the whites. Otherwise it’s very similar:
http://www.anoregoncottage.com/2009/04/pantry-basics-homemade-mayonnaise.html
I will definitely try the fermentation, though- love the idea of making a larger amount that will last in the fridge longer!
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You did great, what an awesome video!! Can’t wait to meet you in RL next week!!
Kelly
Kelly the Kitchen Kop´s last blog ..Chocolates for Valentines Day That You Can Feel Good About (Fair Trade, Organic, and no GMOs!)
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Enjoyed the video. Great job. Immersion blender? Another thing for my kitchen? I had actually been thinking about purchasing one, though. I’m not sure I’m ready to make mayo. I have a tendency to buy a jar and then have it go way past the exp. date and haven’t used that much of it.
I chuckled at your disclaimer.
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How fun! I had to watch, because it was YOU, and I’m impressed that you made this with your immersion blender! I tried once using someone else’s instructions which had you put all the ingredients in, including the oil, at one time, allow to settle (oil rises to the top) and then go. His worked beautifully. Mine was a disaster. I might have to try again though one of these days!
It was fun watching you in real life!
Best,
Sarah
Sarah´s last blog ..Fifty Dangerous Things (you should let your children do)
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Your disclaimer is too funny! I actually have a great source for pastured eggs (it’s a pet project of a teen in our homeschool group). But I am a little scared to eat anything that is left out for more than two hours. I was a nutritional science major and had to take food bacteriology. It scared the hebe gebes out of me seeing what grew where. But then come to think of it, we made yogurt and sourcraut in that class too. No one would eat it and I think my professor was secretly glad. He loved it all! This is the third blog I’ve read about making your own mayo though. It’s given me something to think about.
christina´s last blog ..Haiti
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I just loved the video. I have read many different recipes for mayo, but was still nervous about making it. It really helps to have a video. Great job!
kc´s last blog ..GMOs in Pasture Raised Meat
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I grew up eating homemade mayo, and I have never been able to eat any other kind- yuch! My mom and both grandmothers always made it homemade. My recipe uses 2 whole eggs, 1 tsp. salt and 1 tsp. sugar, whirled together, and then you add oil – I use any kind I have on hand – canola, corn or olive. After adding 1/2 the oil, add 1/2 lemon, juiced, and then add remaining oil and the other 1/2 lemon, juiced. After 51 years of eating homemade, I have never, ever gotten sick from the eggs. I’m glad to see others enjoying fresh homemade mayo!!
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Katie Reply:
February 7th, 2010 at 5:42 am
Nana,
Katie
As long as you’re going to the trouble to make your own, you might as well make it healthier than store stuff. The omega 6s in corn oil aren’t good for you – stick with EVOO when you can! Thanks for sharing the legacy your lady relatives left for you – priceless!
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I actually watched this, finally! It’s really need to see what it’s supposed to look like … I tried making it as a science project in middle school, with a whisk. It utterly failed and we used it as salad dressing. The funny thing was, I thought that was just what homemade mayo was supposed to be like!
It’s fun to see you in “real life” — now I have a voice to hear in my head when I read your blog!
P.S. I made granola bars, not really according to your recipe — but it was an inspiration to get me to make them, and I am so pleased that I finally did! It will save me so much money, and I know my recipe is light-years healthier than the brand I’ve been buying.
Sheila´s last blog ..Granola bars, update
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Wow- thanks for the recipe! We were out of may and I just whipped up a batch in less than five minutes. I didn’t wait for the eggs to come up to room temp, but it worked anyways! (I pray for patience on a regular basis…)
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Homemade Mayonnaise * : Cooking God’s Way // Mar 11, 2010 at 5:10 pm
[...] but have an immersion blender, you can still make homemade mayonnaise. Try this recipe from Katie @Kitchen Stewardship. Raw Eggs and Salmonella: According to Dr. Mercola, the risk of contracting salmonella from raw [...]
Thanks for the link to your video. I will have this in the kitchen with me the next time I try.
Jennifer @ Converted Kitchen´s last blog ..Oops… I Did It Again
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the recipe above says 1 c oil – but appears on your counter in the VLOG that you used 2 c. Could you clarify? Thanks!
Julie´s last blog ..Dumpster Diving
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Katie Reply:
April 2nd, 2010 at 12:38 am
Julie,
Katie
It’s one cup. Does it look like 2 in the video? That’s strange! I combine different oils sometimes, but it should still be just one cup totals.
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I made it! Thanks for the confidence.
http://funmajors.blogspot.com/2010/04/making-mayo.html
Julie´s last blog ..Dumpster Diving
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Thanks for this recipe! How long will this last in the fridge?
klutzymama´s last blog ..Off To The Races
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Katie Reply:
May 6th, 2010 at 11:10 pm
KM,
Katie
I’d say the mayo lasts about 2-4 weeks for sure, but if you lacto-ferment it with 1 Tbs of whey, it can last even longer. I haven’t ever needed to keep it longer – we use it in dressings, and it goes quickly.
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I just made it this morning and when I asked my 16yo daughter how it tasted she said “Hmm… it tastes like mayonnaise.” lol I have added the whey and it is sitting on my counter until dinnertime when it will be done “lacto-fermenting”. I just love that word! Thanks again… for the inspiration AND the recipe!
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Being a poor student and all, I don’t own a food processor nor a belender of any sorts. I don’t even have a whisk. I made it the other day though–with a fork! Yes, it’s possible, just with lots of patience and arm muscle!
The finished product was creay and smooth, just like regularmayo, but there’s a really really strong smel/taste from the evoo. Are there other lighter oils that would work better (i don’t really liek the idea of using olive oil because it’s processed.. really into real foods.) ? ALso, being a student and all again, it’s kind of expensive using an entire cup of evoo ):
thanks for all your amazing tips!
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Katie Reply:
May 10th, 2010 at 2:37 am
Shu,
Wow! That is amazing; well done!
Kelly the Kitchen Kop uses refined sesame oil, which has very little taste, but I think it might be rather expensive too. Virgin olive oil has much less flavor and is less expensive. I’m hard pressed to find a liquid oil that isn’t bad-mouthed somewhere (pressed! Oh, the puns!). If you’re okay with Canola, that would be an option, but it’s not very “real food”. You could also try safflower, but again, it’s pricey if I remember correctly. I made it once with part refined coconut oil, melted, and part EVOO. It gets really, really thick in the fridge, but it’s tasty.
What do you mean about EVOO being processed? Extra virgin, by definition, is the first press, very little heat, from the olive. It’s about as traditional an oil as you can get and lauded by real foodies. It is expensive, but better if you buy by the gallon.
Katie
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kc Reply:
May 10th, 2010 at 9:37 am
@Shu, I would like to recommend bacon grease instead of EVOO. It will have a strong flavor, too, but one that lends itself extraordinarily well to mayo. I also avoid virgin olive oil because it is impossible to tell the difference between truly cold pressed and chemically extracted. Also, I have to be careful of citric acid contamination from the “degumming” process because we are allergic to corn so I just avoid processed oils.
kc´s last blog ..Taco Bread and Other Quickbreads (Homemade and Corn-free)
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Oh, i meant non extra-virgin olive oil, i.e. virgin or lght olive oil being processed. Yes, good oil is so expensive ): But I wouldn’t touch canola oil after reading all the bad press abt it >< Will try the coconut oil/evoo next time, sounds yummy, Bacon grease sounds good too(: I will have to slowly start collecting enough bacon grease though haha.
Thanks for all the help!
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OK, I need some help here. I tried making this but I don’t like the strong EVOO taste and I’m trying to figure out a more flavorless oil without sacrificing TOO much nutrition. Any suggestions?
I thought about using half canola, which is iffy, but ranch dressing and mayo aren’t dietary staples so we would be eating very little, or virgin, but I’m confused by the info on the taste – is it stronger or lighter? Internet sources, including your own post on olive oil http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/
say that the taste is stronger, but your reply to Shu’s comment on this post say it’s a lighter flavor. I also thought about refined, but how do know it’s refined? I’ve never noticed a bottle of “refined olive oil” in the stores.
I’ve been doing great in my real food journey but this has me stumped. The mayos in the store that claim they are made with olive oil list soybean oil as the first ingredient! Grrr! That’s why I am searching for options other than EVOO – canola and refined olive oils may not be the BEST, but like I said, it’s not like we eat a ton of it and ANYTHING would be better than soybean oil and who-knows-what-else in storebought mayo.
Kelli M´s last blog ..Gardening Giveaway
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Katie Reply:
May 15th, 2010 at 1:50 am
Kelli,
Katie
Agreed – since mayo isn’t a staple, you can fudge it a bit! I would try canola, maybe, and for myself I often use 1/2 and 1/2 EVOO with virgin, which does have a lighter flavor. You won’t find “refined” olive oil b/c it has other names like “pure” or “light”. Refined coconut oil does work, in smaller amounts. Some like safflower oil, which is fairly tasteless if I remember right, although some villify it. Hope you find something your family enjoys!
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Kelli M Reply:
May 15th, 2010 at 2:04 pm
Thanks for the advice Katie! I guess I’ll just have to experiment in small doses until I figure out what works. I’ve come too far to let something like mayo stump me
!
Kelli M´s last blog ..Gardening Giveaway
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I tried a different recipe and it bombed! Wasted a couple more precious eggs trying to bring it back together and finally threw it away today. Made your recipe for the second time today and it turned out perfect again. I altered it a bit… again. First: because I KNOW nobody in MY family will eat it made from store-bought EVOO, I used “light”. I know… pretty devoid of anything good but a baby step away from my last bastion of really bad food that I have been hard-pressed to get beyond: Best Foods… soy oil yuck! But it IS what mayo tastes like for OUR family. So light oil for now. I also added more lemon juice, probably 2 T, and finally… I used my home-brewed kombucha, about 2 T as well, instead of the whey, because I had it and because of the somewhat vinegary flavor it would impart.
I am happy to report though that I just ordered some olive oil from Chaffin Family Farm and it will hopefully be here by the time I need to make mayo again.
I REALLY need to make this change because we use a substantial amount of mayo… I have been making home-made blue cheese and ranch dressings for years and they are the BEST! (Tasting… that is). Now it’s time they got to being the best nutritionally as well.
Thank you so much for this post. I will let you know how it goes with the new, milder flavored oil. Looking forward hopefully…
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Katie Reply:
May 24th, 2010 at 3:00 am
Bebe,
Katie
What great news!
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Success! Not sure if I missed it but how long will the mayo last with and without lactofermenting?
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Katie Reply:
June 14th, 2010 at 4:34 pm
Sonia,
Katie
Good job! I hear that lacto-fermented will last up to 6 months, but I don’t think I’d personally let it go that long. W/o, I’d guess as long as the egg would have anyway. Does that make sense?
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Sonia Reply:
June 14th, 2010 at 9:06 pm
Yes! Thanks!
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