Mayonnaise is a staple in a North American refrigerator. It finishes a sandwich, adds to a salad, and provides a tasty dip for vegetables. It can be transformed into a dressing, whipped into devilled eggs, and slathered on salmon. And it can also contain preservatives, additives, high fructose corn syrup, transfats, and GMOs. It is also often sold in plastic jars which may or may not be leaching toxins into the product. Yum. Thankfully, it isn’t difficult to make.
With basic ingredients such as egg yolks, oil, salt, mustard and a bit of sugar, you can easily make up a batch that will last for several weeks in your fridge. The hardest part of making mayonnaise is getting it to emulsify. Normally, oil and water don’t combine, but we can force a combination with the use of egg yolks and this makes a creamy sauce. The first few times I tried to make it I made an oily, separated mess. That’s because each recipe I read about told me to use a blender. I have discovered the secret of easily making it emulsify and now I am going to share it with you.
The key to any emulsification is (lack of) speed. TAKE YOUR TIME! When you are adding the oil to your mixture, do it REALLLLLLLLLY slowly. A very slow, steady stream is key. Now here we go!
Homemade Mayonnaise Recipe
- 2 free range egg yolks
- 1/4 c. white wine vinegar (you can use apple cider vinegar or distilled vinegar but the taste will change subtly)
- 1 tsp. Dijon mustard (or my homemade mustard)
- 3/4 tsp. sea salt
- 1 tbsp. sugar (Optional. I use organic cane sugar. With sugar it tastes more like Miracle Whip )
- 1.5 c. neutral-flavored oil (I use grapeseed)
- Combine eggs, vinegar, mustard, salt and sugar in a wide mouth mason jar.
- Using an emersion blender, combine ingredients well.
- SLOWLY and steadily pour oil into the jar while blending continuously. Move blender up and down a bit, and around the jar constantly, while pouring the oil in. An extra set of hands to hold the jar is helpful but not vital. Pour the oil so slowly that it will take several minutes to complete. Once about 3/4 of the oil has slowly been added you will start to feel the mixture emulsifying, or thickening.
- Continue to mix until oil is completely emulsified.
- Store in refrigerator for up to several weeks.
This product contains raw eggs so make sure your eggs are from a good source, and keep product refrigerated.