Creamy Homemade Mayonnaise in Just 10 Minutes
Easy 10-Minute Homemade Mayonnaise Recipe: Perfect for Beginners!
Today, we’re making delicious homemade mayonnaise from scratch. It’s quicker, fresher, and tastier than store-bought!
Ingredients
- 2 egg yolks, at room temperature
- 120ml grapeseed oil (or canola oil, vegetable oil, olive oil)
- 1 Tbsp white vinegar
- 1 Tbsp lemon juice
- 1/2 Tbsp sugar
- 1/2 tsp salt
Cooking Instructions
Step 1
First, let’s prepare the ingredients for your fresh and delicious homemade mayonnaise. You can use any neutral oil like grapeseed oil, canola oil, or even a mild vegetable or olive oil. It’s crucial to bring your eggs to room temperature about an hour before you start; this helps the mayonnaise emulsify properly, resulting in a smoother, more stable texture. Cold eggs can make the process more challenging.
Step 2
Now, let’s dive into making your homemade mayonnaise! Separate the yolks from the whites of your two eggs. You’ll only need the yolks for this recipe. Carefully place the egg yolks into a tall, narrow container or beaker that’s specifically designed for immersion blenders. This shape helps prevent ingredients from splashing out and ensures everything blends efficiently.
Step 3
Add the flavor enhancers to the egg yolks in the container. Pour in 1 tablespoon of lemon juice for a bright, citrusy note, and 1 tablespoon of white vinegar for a pleasant tang. Next, add 1/2 teaspoon of salt to balance the flavors, and finally, 1/2 tablespoon of sugar for a touch of sweetness. Feel free to adjust the sugar slightly to your preference.
Step 4
It’s time to blend! Insert your immersion blender into the container, ensuring it’s submerged in the ingredients. Start blending with a ‘whirr’ sound. Begin at the bottom to incorporate the yolks and liquids, then gradually move the blender up and down to ensure all ingredients are thoroughly combined into a uniform mixture.
Step 5
As the mixture starts to thicken slightly, it’s time for the most crucial step: adding the oil. Do NOT pour all the oil in at once! This is the secret to a stable emulsion. Gradually drizzle in the oil in a slow, steady stream, or in about 3-4 additions, while continuously blending. Keep the blender moving and allow the oil to incorporate fully before adding more. This patient process ensures your mayonnaise emulsifies beautifully without separating. I added the oil in about four stages, blending after each addition.
Step 6
After repeating the process of adding oil and blending a few times, you’ll see your mayonnaise transform! In just minutes, you’ll have a beautifully thick and creamy homemade mayonnaise, with a consistency just like the store-bought kind. Enjoy your incredibly fresh and flavorful homemade creation on sandwiches, in salads, or as a dip. It’s a healthier and tastier option!
