Homemade mayonnaise is truly something special, even though some people think negatively about this worldly condiment. But seriously, though, don’t we just love it? And when you make this Classic Homemade Mayonnaise from scratch, and you’ll never buy the store stuff again.
This is the stuff dreams are made of. At least when I’m dreaming of my recipe of chicken salad!
It’s really that good and you won’t believe how easy it is!
We just can’t rave enough about this recipe! And you can do this in your blender or stand mixer, but the easiest way is with an immersion blender.
HOW TO MAKE HOMEMADE MAYONNAISE
Watch us show you how easy it is to make this awesome Classic Homemade Mayonnaise recipe!
We just love our immersion blender! It brings the simple ingredients that normally don’t want to blend come together in such a beautiful and delcious way!
We just love homemade mayonnaise. It is so creamy and so full of flavor.
CHOOSING THE RIGHT OIL IS IMPORTANT
Be sure to go with an oil like avocado or another neutral tasting oil. Extra virgin oil imparts too distinct of a taste.
I like 50% avocado and 50% olive oil. Just look at the homemade mayo perfection.
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AN IMMERSION BLENDER MAKES HOMEMADE MAYO EASY TO PREPARE
As we mentioned, an immersion blender is the perfect tool the perfect tool to use.
There is just something so smooth, natural and comforting about homemade mayonnaise and it is so much better than the bottled stuff!
The origins of mayonnaise is a bit uncertain. You’d think it’s decidedly French, but evidence shows it may have originated in Spain. Learn more about the Uncertain History of Mayonnaise by Slate.com.
Here’s the blender I use almost every week. And it’s very affordable…and delivered fast!
This Best-Ever Chicken Salad is even BETTER when you use this Classic Homemade Mayonnaise recipe! Our Best-Ever Tuna Salad is pretty amazing, too!
Look how delicious that is!!
Now, let’s make this amazing Homemade Mayonnaise!
Classic Homemade Mayonnaise
Ingredients
- 1 large egg*
- 1 large egg yolk*
- 1 tsp fresh lemon juice
- 1/2 tsp white wine vinegar
- 1/2 tsp Kosher salt
- 1/4 tsp onion powder
- 1 tsp Dijon mustard
- 1/4 tsp hot sauce (optional)
- 1 cup avocado or olive oil, or a blend
Instructions
- Place all ingredients in a vessel just large enough to fit the immersion blender.
- Place blender all the way in, so the blades are touching the bottom of the vessel.
- Turn on blender, and gently move it upwards, so the egg and egg yolk are incorporating, and the oil and egg begin to emulsify.
- Continue, gently moving up and down, until thick. Will keep in the fridge for up to one week.
- *Although the risk of contracting illness from raw eggs is minimal, children, the elderly, and those with a compromised immune system should avoid consuming them.
loved your recipe, but please have your co-host quiet down a little, had trouble hearing you. Great recipe!!!!!
So the chicken salad is made, with the homemade mayo. My homemade teriyaki marinade is simmering on the stove. I can die happy now………… 🙂 Thanks, guys!
FINALLY!! I have been playing with the recipe and have had consistent trouble getting the mayo to thicken up sufficiently. Also the color was never quite white. The taste was always very good. Today, however, I used safflower oil at just over 3/4 cup and voila! I didn’t think I could get so excited over mayonnaise! And now I’m off to get a rotisserie chicken so I can make your fabulous chicken salad with your fabulous mayo. Sounds like a fabulous sort of day…. Thanks, guys!!
SUCCESS!!!!!! We know that feeling, Rhonda! Somewhere between 3/4 cup and 1 cup usually produces the right texture. So so so happy you stuck with it and had such success!! Congratulations! Just wait until you have it in the chicken salad!! Let us know how it all turns out. And thank you so much for letting us know and the tips! That’s AWESOME!!! Best, Kris & Wesley