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How To Make Mayonnaise

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How To Make Mayonnaise
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Mayonnaise recipe. We show you how to make a thick, creamy, tangy, homemade mayonnaise. Follow this simple mayonnaise recipe to make the perfect dressing. Enlarge Mayonnaise recipe. We show you how to make a thick, creamy, tangy, homemade mayonnaise. Follow this simple mayonnaise recipe to make the perfect dressing.
Serves:
6
Preparation Time:
5 minutes
Cooking Time:
10 minutes
Total Time:
15 minutes

Step 1: You will need….

  • 2 egg yolks
  • 1 ½ tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp whole grain mustard
  • 300 ml vegetable oil
  • salt and pepper
  • 1 bowl
  • 1 whisk

Step 2: Mix ingredients

Firstly always ensure that the eggs used for this recipe are as fresh as possible and as the ingredients need to be mixed at room temperature, plan ahead. The eggs need to be removed from the fridge, 30 minutes before using. Mayonnaise is an emulsion, which is a mixture of two ingredients that wouldn't normally combine, such as oil and water. In the making of mayonnaise, the eggs and mustard are combined with the rapid beating action.

Put the egg yolks into a bowl. Using only the yolks will make a richer dressing. Follow with the lemon juice, Dijon mustard, whole grain mustard and salt and pepper. Whisk vigorously to fully combine into a fluffy, light consistency.

Step 3: Add the oil

Now, the tricky bit. Slowly begin to drizzle in the oil, little by little, whilst constantly whisking, making sure that it's fully incorporated before adding more oil. Adding in the oil too quickly, will stop the ingredients from emulsifying and will break, or separate. When all the oil is used and the sauce begins to thicken and resists the beating action, it is ready to serve.

Step 4: Serve

Your creamy, tangy mayonnaise, is now ready to enslave your taste buds! Try it on salads, burgers, cold meats and deep fried chips! It can't be frozen, but will keep for up to three days in the fridge.
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Tips & Comments
  1. nezzles

    i treid this recipe & after a few disaster i finally cracked. very nice too ,

  2. Lilburd

    It's very important that the ingredients are all at room temperature when you start so that the mayonnaise doesn't curdle. Also, it's very important to go super slow at first.

  3. Anonymous

    there are much easier recipes 1/2 cup herb or cider viegar 1 egg 1 tsp honey 1/2 tsp sea salt (optional) 1 1/2 Cups veggie oil Make sure to let it sit on counter for 1 hour then refrigerate...Simple

  4. Anonymous

    you dont need to put the mustard!! oh my gosh this website is fantastic but sometimes it does some nonsense stupid things!!

  5. Anonymous

    A bit of tabasco or pepper sauce is nice also.

  6. Anonymous

    Use a blender and add a bit of vinegar to stop the raw egg from going bad. Keep refrigerated to avoid problems.

  7. Anonymous

    BUY THE MUSTARD

  8. Anonymous

    repipi34, here's a tip for u. set aside one of the two yolks and lemon juice for later use. start beating the rest of the ingredients and add oil very slowly, alternate with a dash of lemon juice and a little of the second egg yolk. keep repeating this until all ingrdients are used up, the mayo will hold up and wont curdle. u can use a clove of crushed garlic in place of mustard for a difference:)

  9. repipi34

    i tried.. didn't work.. it keeps curdling! heeeelp!!!

  10. Anonymous

    Love this recipe! It's fantastically easy, and tastes great! I didn't have any mustard, so had to leave it out, but it was lovely anyway!