Fail-proof easy homemade mayonnaise, super creamy and delicious. Ready in 10 minutes!
Easy Homemade Mayonnaise
I am sure you are thinking, really why make mayonnaise when I can simply buy from the shop? Well, you never know when these skills come in handy and making your own mayonnaise from scratch might just be what you need. Homemade mayonnaise is one of the easiest things you can do in the kitchen but it tends to go wrong quickly once you miss the vital step. It doesn’t take time to whip up and it requires patience. Without further ado, let’s get on to making this easy and super creamy mayonnaise ever with a food processor. Homemade mayonnaise can be stored in the fridge for up to 5 days. If I haven't been able to convince you about anything before, be sure this easy mayonnaise recipe would.
Tips to making the best easy homemade mayonnaise
- Make sure your ingredients are in a room temperature
- Use neutral flavoured oil like vegetable oil, canola oil, olive oil etc
- This recipe calls raw egg but you can use a pasteurised egg if you are worried about using raw eggs in recipes
- If your food processor comes with a smaller bowl, I would suggest you use this, that way the ingredients combines easily.
Ingredients
2 small egg yolks (at room temperature)
½ juice of 1 whole lemon
1tbsp Dijon mustard
About 200-350g vegetable oil (you can choose from any variation of any mild oil. I used olive oil and vegetable oil)
1tbsp white wine vinegar (optional)
Salt to taste
Black pepper (optional)
Note: use the freshest of eggs you can find
Use pasteurised egg yolk if you have any reason as to why you can’t eat fresh yolk (I have never seen one before)
How to make mayonnaise
Using the blade function of the food processor, combine egg yolks, mustard, lemon and salt and pulse a few times till well combined
Now here is the bit where patience is required
Add the oil through the funnel of the food processor to the combined egg yolk a little bit at a time. This should be about 2 minutes; the mixture will begin to thicken as you add the oil. (Don’t be tempted to add the oil at a time, it will mess up the whole process, a little bit at a time) add the remaining oil in bits and make sure it is well combined before adding another drop. Stop adding the oil if it gets to the consistency you want.
Add lemon juice or white wine vinegar to mayonnaise if it is too thick and make sure you combine them well.
And there you have it. Easy peasy, yummy, creamy homemade mayonnaise
Ways to use this easy homemade mayonnaise
Add this creamy easy homemade mayonnaise to your Coleslaw
Easy Homemade Mayonnaise
Ingredients
- 2 egg yolks at room temperature
- 1 tbsp juice of lemon
- 1 tbsp Dijon mustard
- About 200-350g vegetable oil
- 1 tbsp white wine vinegar
- ½ tsp salt to taste add more if need be
- pinch ground black pepper for taste optional
Instructions
- Using the blade function of the food processor, combine egg yolks, mustard, lemon and salt and pulse a few times till well combined.
- Now here is the bit where patience is requiredAdd the oil through the funnel of the food processor to the combined egg yolk a little bit at a time. This should be about 2 minutes; the mixture will begin to thicken as you add the oil. Don’t be tempted to add the oil at a time, it will mess up the whole process, a little bit at a time. Add the remaining oil in bits and make sure it is well combined before adding another drop. Stop adding the oil if it gets to the consistency you want. Taste for seasoning and adjust accordingly. The whole process should take about 10 minutes or lessStore mayonnaise in an air tight jar for up to 5 days in the fridge.
See how quick this easy homemade mayonnaise recipe is… I would like to see what you have been cooking with our recipe, don’t forget to tag @myactivekitchen on Instagram, Facebook or simply send me an email. See you on my next post
Thumbs up!
Thanks Doris